Description
Indulge in the perfect combination of peanut butter and brownie with these Peanut Butter Brownie Swirl Cookies. These soft and chewy cookies are a delightful treat for any occasion.
Ingredients
Scale
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Brownie Batter:
- 1/2 cup brownie batter (prepared from a boxed mix or homemade, cooled and thickened)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add peanut butter and wet ingredients: Mix in the peanut butter, egg, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Shape and swirl: Scoop tablespoon-sized portions of cookie dough, gently flatten each, and top with a teaspoon of thickened brownie batter. Swirl the brownie batter into the dough using a toothpick or knife.
- Bake: Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure the brownie batter is thick enough to swirl; if too runny, chill it in the fridge before using.
- You can also use store-bought brownie mix—just prepare a small portion and allow it to cool fully before swirling.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg