Description
These Peanut Butter Brownie Swirl Cookies combine rich, fudgy brownie dough with a creamy peanut butter center for the ultimate chewy cookie experience.
Ingredients
Peanut Butter Filling:
1/2 cup (125g) creamy peanut butter
1/2 cup (60g) confectioners’ sugar
Brownie Cookie Dough:
8 oz (226g) semi-sweet chocolate, chopped
3/4 cup (94g) all-purpose flour
1/4 cup (21g) unsweetened or dutch-process cocoa powder
1 tsp espresso powder
1 tsp baking powder
1/4 tsp salt
5 Tbsp (71g) unsalted butter, softened
3/4 cup (150g) packed brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
Instructions
1. Mix peanut butter and confectioners’ sugar in a bowl until smooth. Roll into 24 small balls and freeze for at least 1 hour.
2. Melt the chocolate and set aside to cool slightly.
3. In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt.
4. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla and beat until combined.
5. Mix in the melted chocolate until fully incorporated.
6. Add the dry ingredients to the wet ingredients and mix until combined. Chill the dough for 1 hour.
7. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
8. Scoop about 1.5 Tbsp of chilled dough, press in a frozen peanut butter ball, cover with more dough, and roll smooth.
9. Place dough balls 3 inches apart on the baking sheets.
10. Bake for 12–13 minutes until edges are set and centers are soft.
11. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Cookies stay fresh in an airtight container at room temperature for up to 1 week.
Dough and baked cookies can be frozen for up to 3 months.
If baking from frozen, add an extra minute and gently flatten halfway through baking.
- Prep Time: 1 hour 40 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American