Get ready to meet your new favorite treat: Easy Peanut Butter Brownie Swirl Cookies. These little showstoppers are the best of both worlds—rich, fudgy brownie and soft, nutty peanut butter cookie all rolled into one. If you’ve ever struggled to pick between a peanut butter cookie and a brownie, these cookies are the answer to your dessert dilemma.
Perfect for after-school snacks, cookie swaps, or just an evening sweet tooth fix, this recipe is a chocolate-and-peanut-butter dream that doesn’t overcomplicate your life. No mixers, no chill time, no stress. Just sweet, swirly goodness in every bite.
Table of Contents
Why You’ll Love These Peanut Butter Brownie Swirl Cookies
- You get both a brownie and a cookie in one bite. Total win.
- Made with pantry staples you probably already have.
- Great for freezing and sharing (if you don’t eat them all first).
- No mixer needed—just bowls, a whisk, and a little kitchen love.
- Perfect balance of chewy, soft, and rich.
Ingredients for Peanut Butter Brownie Swirl Cookies
For the Peanut Butter Dough:
- Creamy peanut butter – Use your favorite brand for best flavor and texture.
- Butter (softened) – Adds moisture and richness.
- Brown sugar – Sweetens and helps give that chewy, soft texture.
- Egg – Binds everything together.
- Vanilla extract – Brings out the natural peanut butter flavor.
- All-purpose flour – The base of your dough.
- Baking soda – For a little lift.
- Salt – Balances the sweetness.
For the Brownie Dough:
- Butter (melted) – Makes the brownie base fudgy.
- White sugar – Adds sweetness and chew.
- Cocoa powder – Unsweetened for that deep chocolate flavor.
- Egg – Essential for binding and structure.
- Vanilla extract – Complements the cocoa beautifully.
- All-purpose flour – Provides structure to the brownie base.
- Baking powder – Gives the brownies just a touch of rise.
- Salt – Deepens the chocolate flavor.
- Chocolate chips – Optional, but highly recommended for melty bites.
Exact quantities can be found in the printable recipe card at the bottom of this post.
How to Make Peanut Butter Brownie Swirl Cookies
Make the Peanut Butter Dough:
- In a medium mixing bowl, beat together peanut butter, softened butter, and brown sugar until smooth and creamy.
- Add in the egg and vanilla extract, stirring until fully combined.
- Stir in flour, baking soda, and salt just until a dough forms. Set aside.
Make the Brownie Dough:
- In another bowl, whisk together melted butter and sugar until well blended.
- Add in cocoa powder, egg, and vanilla. Mix until smooth.
- Stir in flour, baking powder, and salt until just combined. Fold in chocolate chips.
Swirl and Shape:
- Take about a tablespoon of each dough and gently twist or press them together to form a 2-inch ball. Don’t over-mix—you want the swirl effect!
- Place cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake:
- Preheat oven to 350°F (175°C).
- Bake cookies for 9–11 minutes, until edges are set but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Equipment Needed
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Tips for Success
- Don’t overbake! These cookies are best slightly underdone in the center.
- Use high-quality cocoa powder for richer flavor.
- Want neater cookies? Chill the dough for 10 minutes before baking.
Variations To Try
- Add chopped peanuts for a bit of crunch.
- Swap the chocolate chips for peanut butter chips.
- Drizzle with melted chocolate after baking for a bakery-style finish.
Serving Suggestions
- Serve warm with a glass of milk.
- Stack a few and tie with ribbon for a sweet gift.
- Sandwich a scoop of vanilla ice cream between two for a homemade cookie sandwich.
More Cookies Desserts You’ll Love
- Red Velvet Cupcake Cookies
- Raspberry Sugar Cookies
- Chocolate Chip Cheesecake Cookies
- Cinnamon Cream Cheese Cookies
- Cinnamon Roll Sugar Cookies
FAQs about Easy Peanut Butter Brownie Swirl Cookies
Can I use crunchy peanut butter instead of creamy?
Yes, just note the texture will be more rustic, and some extra oil separation might happen.
Do these freeze well?
Absolutely. Freeze baked cookies for up to 2 months in an airtight container.
Can I double the recipe?
Yes, and you’ll probably want to. These go fast!
Can I make this as bars instead of cookies?
Totally. Press both doughs into a greased 9×13-inch pan, swirl slightly, and bake for 20–24 minutes.
Final Thoughts
Whether you’re a peanut butter fan, a brownie buff, or just someone who can’t decide which dessert to make—this Easy Peanut Butter Brownie Swirl Cookies recipe is here to solve that problem with delicious flair. They’re rich, chewy, chocolatey, and have just enough peanut butter to make them unforgettable.
If you try these cookies, don’t forget to drop a comment below! I’d love to know if your family fought over the last one like mine did. And if you’re all about those cookie mashups, join me on Pinterest for more buttery, swirly, chocolatey fun!
Print
Easy Peanut Butter Brownie Swirl Cookies
- Total Time: 30 minutes
- Yield: 16–18 cookies 1x
- Diet: Vegetarian
Description
These Easy Peanut Butter Brownie Swirl Cookies combine fudgy brownie dough with soft peanut butter cookie dough for the ultimate swirled treat. No mixer required—just a few pantry staples and a love for chocolate and peanut butter!
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 cup white sugar
- 1/3 cup cocoa powder
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- In a medium mixing bowl, beat together peanut butter, softened butter, and brown sugar until smooth and creamy.
- Add in the egg and vanilla extract, stirring until fully combined.
- Stir in the flour, baking soda, and salt just until a dough forms. Set aside.
- In another bowl, whisk together melted butter and white sugar until well blended.
- Add in cocoa powder, egg, and vanilla. Mix until smooth.
- Stir in flour, baking powder, and salt until just combined. Fold in chocolate chips.
- Take about 1 tablespoon of each dough and gently twist or press them together to form a 2-inch ball. Do not over-mix.
- Place cookie balls on a parchment-lined baking sheet, spacing them 2 inches apart.
- Preheat oven to 350°F (175°C).
- Bake for 9–11 minutes, until edges are set but centers are soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Don’t overbake—these cookies are best slightly underdone in the center.
- You can freeze the baked cookies for up to 2 months.
- Use high-quality cocoa powder for a deeper chocolate flavor.
- Chill dough for 10 minutes before baking if you want rounder, puffier cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Easy peanut butter brownie swirl cookies, peanut butter brownie cookies, peanut butter cookie brownie recipe, peanut butter cookies recipe