Craving the comfort of a brownie and the joy of a cookie in one bite? These Peanut Butter Swirl Brownie Cookies deliver just that—rich chocolate flavor, soft cookie texture, and luscious swirls of peanut butter that practically melt in your mouth. You don’t need fancy tools or bakery skills to get this right—just simple ingredients, a mixing bowl, and a love for chocolate and peanut butter. Whether you’re baking for the holidays or just because, these cookies are a win for beginners and seasoned bakers alike.
Why You’ll Love This Recipe
There’s something magical about Peanut Butter Swirl Brownie Cookies—especially when they’re this easy to make! Here’s why you’ll want to whip up a batch today:
- Perfect texture: Crisp edges with gooey, fudgy centers.
- Easy ingredients: All pantry staples—no mixers or chill time needed.
- That peanut butter swirl: Gorgeous and delicious in every bite.
- Dairy-free option: Easily adaptable for different dietary needs.
The Story Behind Peanut Butter Swirl Brownie Cookies
These cookies take their roots from the classic chocolate-and-peanut-butter combo. Here’s what makes them special:
- Inspired by traditional American brownies, but baked like cookies.
- Swirls of natural peanut butter bring texture and richness.
- Home bakers popularized the swirl technique for eye-catching treats.
- Instagram and Pinterest favorites thanks to their visual appeal and ease.
Key Ingredients in Peanut Butter Swirl Brownie Cookies
These aren’t your average cookies—here are the power players that bring the flavor:
- Eggs – Beaten until fluffy for that crackly brownie top and chewy texture.
- Unrefined cane sugar – Sweetens while keeping a soft, rich bite.
- Chocolate chips – Melted into the dough for deep cocoa flavor.
- Plant-based butter – Adds richness and makes this recipe dairy-optional.
- Peanut butter – Runny and natural, it creates those irresistible swirls.
- Dutch cocoa powder – For that rich, dark chocolate brownie taste.
- Espresso powder (optional) – Deepens the chocolate without tasting like coffee.
How to Make Peanut Butter Swirl Brownie Cookies
Easy Steps to Swirled Perfection
- Prep the eggs: Bring to room temp by soaking in warm water for 10 minutes.
- Whip sugar and eggs: In a stand mixer with whisk attachment, beat until pale, thick, and foamy—about 3–5 minutes.
- Melt chocolate & butter: In the microwave, melt in 30-second bursts. Stir in espresso powder if using, and let cool slightly.
- Mix it up: Stir vanilla into the whipped eggs, then fold in the melted chocolate mixture until fully blended.
- Add dry ingredients: Mix in salt and baking powder. Sift in cocoa and flour. Gently stir just until no streaks remain.
- Let it rest: Set dough aside at room temp for 30 minutes—this helps it scoop easily.
- Scoop and swirl: Preheat oven to 350°F. Scoop 1.5 Tbsp dough onto lined sheets. Add ½ tsp peanut butter to each, then swirl using a chopstick or toothpick.
- Bake: Bake for 5–6 minutes. The centers should look slightly wet—don’t overbake! Press edges gently with a spoon if needed to shape.
- Cool and repeat: Let cookies cool for 2 minutes on the tray before transferring to a wire rack. Repeat with remaining dough.
Peanut Butter Swirl Brownie Cookies Tips and Twists
Tips
- Use room temp ingredients for smoother mixing.
- Let the dough rest—don’t skip this step!
- Don’t over-swirl the peanut butter—leave some pools!
- Underbake slightly for gooier centers.
- Use parchment paper for easy lift-off and cleaner swirls.
Twists
- Add chopped peanuts for crunch.
- Try almond or cashew butter swirls.
- Mix in a handful of white chocolate chips for contrast.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store in a single layer at room temp in an airtight container. Avoid stacking or covering with plastic wrap—this can smudge the peanut butter.
- Reheating: Warm briefly in the microwave (5–10 seconds) for a fresh-baked feel.
- Make-Ahead: Make the dough, swirl, and freeze cookie mounds on a tray. Store in bags and bake straight from frozen—just add 1–2 minutes to baking time.
Serving Suggestions for Peanut Butter Swirl Brownie Cookies
These cookies don’t need much, but here’s how to elevate them:
- Serve warm with milk or almond milk for the ultimate comfort.
- Top with ice cream and a drizzle of chocolate syrup for dessert night.
- Pack for picnics or lunchboxes—they hold up beautifully.
- Stack with a ribbon and gift for holidays or birthdays.
- Pair with coffee as a sweet mid-morning treat.
Frequently Asked Questions
Can I use white sugar instead of unrefined?
Yes, white granulated sugar works just as well.
Do I have to use Dutch cocoa powder?
No, but it gives a richer, darker flavor. Regular cocoa works in a pinch.
Can I skip the espresso powder?
Totally optional—it enhances the chocolate but isn’t necessary.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend and sift well.
Why do I need to store them in a single layer?
Stacking or wrapping can smudge the peanut butter swirls.
Enjoy Your Peanut Butter Swirl Brownie Cookies
These Peanut Butter Swirl Brownie Cookies aren’t just another cookie recipe—they’re an indulgent, satisfying, chocolate-peanut butter mash-up that’s incredibly easy to make. The rich, fudgy texture paired with that nutty swirl makes them almost too good to share. But if you do, be prepared for rave reviews. Go ahead, bake a batch—and don’t forget to enjoy one warm straight from the oven.
Explore More Recipes
Love these chewy, swirly cookies? Try these next:
- Craving more peanut butter flavor? Our Creamy Loaded Bacon Cheeseburger Alfredo Pasta has a savory, satisfying twist.
- Pair your cookies with a lighter bite like Simple Avocado Toast with Egg for breakfast.
- Want to impress with another creative dessert? Check out our Chocolate Covered Chips for a sweet and salty snack twist.
- For more swirls and sweet magic, these No-Bake Cherry Cheesecake jars are creamy, dreamy, and beginner-friendly.
Peanut Butter Swirl Brownie Cookies Recipe
Ingredients
- 2 large eggs room temp
- 3/4 cup 171g unrefined cane sugar (or white sugar)
- 1 cup 190g chocolate chips (dairy-free if needed)
- 1/3 cup 74g plant-based butter
- 1/2 tsp instant coffee granules or espresso powder optional
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 cup 20g Dutched cocoa powder
- 3/4 cup + 2 Tbsp 114g all-purpose flour
- 1/4 cup 64g natural, runny peanut butter
Instructions
- Place eggs in warm water for 10 minutes to reach room temperature.
- In a stand mixer with whisk attachment, beat eggs and sugar on medium-high until pale, foamy, and thick (3–5 minutes).
- Melt chocolate chips and butter in 30-second microwave bursts, stirring between each. Stir in espresso powder, if using, and let cool slightly.
- Stir vanilla into egg mixture. Fold in cooled chocolate mixture.
- Add salt and baking powder, then sift in cocoa and flour. Mix gently until just combined.
- Let dough rest at room temp for 30 minutes to thicken.
- Preheat oven to 350°F and line baking sheets. Scoop 1.5 Tbsp of dough onto sheet (8 per tray).
- Spoon 1/2 tsp peanut butter on each dough ball and swirl using a chopstick. Bake 5–6 minutes until centers look just set.
Notes
Calories: ~150 per cookie (estimated)
Fat: 9g | Carbs: 18g | Protein: 2g | Sugar: 11g | Fiber: 1g