Peanut Butter Swirl Brownie Cookies Recipe
These Peanut Butter Swirl Brownie Cookies combine rich chocolate brownie flavor with gooey peanut butter in every bite. Beginner-friendly, soft, and indulgent—perfect for any occasion.
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
For best results, underbake slightly for fudgy texture. Try swirling in almond butter for a twist on these Peanut Butter Swirl Brownie Cookies.
Nutrition
Calories: ~150 per cookie (estimated)
Fat: 9g | Carbs: 18g | Protein: 2g | Sugar: 11g | Fiber: 1g
Calories: ~150 per cookie (estimated)
Fat: 9g | Carbs: 18g | Protein: 2g | Sugar: 11g | Fiber: 1g