Peanut Butter Brownies

Category: Treats That Make Everything Better

Enjoy the ultimate flavor combo with these soft-baked cookies swirled with peanut butter and chocolate brownie dough. A perfect balance of the two in every bite.

Clare Recipes
Updated on Thu, 08 May 2025 18:06:58 GMT
Two round cookies with a swirl mix of chocolate and peanut butter, highlighted on a white plate. Save
Two round cookies with a swirl mix of chocolate and peanut butter, highlighted on a white plate. | recipesclare.com

My peanut butter and chocolate cravings drove me to whip up these mind-blowing Chocolate Peanut Butter Swirl Cookies. When you mix fudgy chocolate batter with silky peanut butter dough, you get stunning marble patterns that'll blow your mind. Believe me, one bite and your taste buds will throw a little party.

The Magic Behind These Swirled Treats

Something amazing happens when rich chocolate meets creamy peanut butter dough. Every mouthful takes you through waves of different tastes. That mix of deep chocolate flavor against nutty peanut butter creates something you won't forget. I can't get enough of seeing folks get excited when they spot those beautiful swirls.

Essential Ingredients

  • Cocoa Powder: Splurge on quality here. Dark cocoa gives you that deep chocolate kick everyone wants.
  • Peanut Butter: Smooth regular works best for getting those perfect swirls.
  • Chocolate Chips: They turn the brownie sections extra melty and delicious.
  • Butter: Get it out ahead of time. Soft room temp butter isn't optional for getting the texture right.
  • Eggs: They hold everything together just right.
  • Flour: Plain all purpose does the trick. I've tried some gluten free options too.
  • Sugar: Combining white and brown gives you just the right sweetness level.

Preparing the Chocolate Mixture

Use your mixer to beat butter and sugar until it gets airy and light. Add the eggs and vanilla next. It's so satisfying watching it come together. Then gently add your cocoa powder and flour with a small dash of salt. Last, mix in those chocolate chips. Your dough should look thick but still scoopable.

Mixing Up the Peanut Butter Side

In a separate bowl blend your butter peanut butter and sugar. Keep mixing until it looks smooth and fluffy. Pour in the eggs and vanilla then add your flour baking powder and salt. You want dough that feels soft but doesn't stick all over your fingers.

A close-up of two swirled chocolate chip cookies on a white plate, featuring a rich chocolate filling. Save
A close-up of two swirled chocolate chip cookies on a white plate, featuring a rich chocolate filling. | recipesclare.com

Creating Beautiful Swirls

Now for the fun part. Spoon little dollops of both doughs side by side on your cookie sheet. Let them touch a little bit. Grab a toothpick and gently pull through both colors to make pretty swirls. Don't overdo it or you'll just mix them completely together. Stop when you see nice patterns showing up.

Baking Them Just Right

Heat your oven to 350°F and watch them transform. They need around 10 to 12 minutes. Look for slightly cracked tops with soft middles. The edges should just be setting up. Let them sit on the hot pan for 5 minutes before you move them to cool completely.

Options for Different Diets

  • Gluten Free: My friends with celiac disease love them with a good gluten free flour blend.
  • Dairy Free: Veggie butter works really well as a swap.
  • Vegan: Go with egg replacer and plant-based butter.
  • Sugar Free: Try coconut sugar for a nice caramel flavor twist.

Storage Tips

Store these treats in something airtight and they'll stay yummy for 3 days at room temp. Want them to last longer? Put them in your fridge for a week or freeze them up to 3 months. Just remember to let them warm up before you eat them.

Make-Ahead Ideas

I often mix both doughs the day before and stick them in the fridge. Just don't forget to warm them up a bit before shaping. If the dough's too cold, you'll struggle to get those nice swirls.

A close-up of two swirled chocolate chip cookies on a white plate, showcasing a rich chocolate layer on top. Save
A close-up of two swirled chocolate chip cookies on a white plate, showcasing a rich chocolate layer on top. | recipesclare.com

Tasty Ways to Enjoy

These cookies taste out of this world when they're still warm. The middle stays gooey and soft. Grab a glass of cold milk pour a cup of hot coffee or add a scoop of vanilla ice cream on top for the ultimate dessert experience.

Presentation Ideas

When I make these for gatherings I put them swirl-side up on my best plate. Sometimes I sprinkle powdered sugar or add some melted chocolate drizzle. Everyone always snaps photos before they even take a bite.

Troubleshooting Tips

  • Cookies Spreading: Chill your dough for 30 minutes before baking.
  • Messy Swirls: Use the same amount of each dough and swirl lightly.
  • Too Dry: Pull them out when the centers still look slightly soft.

Creative Variations

  • Extra Crunch: Add some chopped peanuts to the peanut butter portion.
  • Chocolate Lovers: Combine both dark and white chocolate chips.
  • Warm Flavors: A little cinnamon in the peanut butter dough tastes fantastic.

Mastering the Swirl Technique

Getting your dough just right really matters here. It needs to be thick but still workable. Don't press too hard when swirling. I always use my cookie scoop so each cookie turns out the same size and bakes evenly.

A close-up of richly swirled chocolate and buttery cookie rolls on a white plate, with a few extra cookies in the background. Save
A close-up of richly swirled chocolate and buttery cookie rolls on a white plate, with a few extra cookies in the background. | recipesclare.com

Healthier Than You Think

Yeah they're treats but they've got some good stuff too. The peanut butter gives you protein and dark chocolate has antioxidants. That's what I tell myself as I grab another one anyway.

When To Bake These

I take these to all my holiday parties and school fundraisers. They're always the first gone from any dessert table. Those swirls just catch everyone's eye. They also travel really well without falling apart.

Saving Some For Later

Form your dough balls freeze them on a tray then dump them in a freezer bag. They stay good frozen for 3 months. Just cook them a minute or two longer when baking from frozen. Fresh cookies whenever you want!

Kitchen Tools You'll Want

  • Mixing Bowls: You'll need two large ones for the separate doughs.
  • Cookie Scoop: Makes getting even portions super easy.
  • Toothpick: Your secret weapon for creating those swirls.
  • Baking Sheet: Any flat nonstick tray works perfectly.

What Makes These My Favorite

These cookies combine all the best parts of brownies and peanut butter cookies. The swirly patterns make them look fancy but they're actually pretty easy to make. Whenever I bake a batch they remind me why I got hooked on baking in the first place.

Recipe FAQs

→ What’s the point of cooling the dough?

Letting the dough chill makes it firmer to work with and stops the cookies from spreading too much. It also enhances the flavors in both doughs.

→ Can I prep these cookies early?

Definitely! You can mix the doughs a whole day ahead and keep them in the fridge. Once baked, they freeze wonderfully for up to three months in a sealed container.

→ How do I know if the cookies are ready?

They’re done when the tops have small cracks and the edges feel set. The centers should still look a bit soft—they’ll firm up as they cool on the tray.

→ Can I swap creamy peanut butter for crunchy?

Creamy works best for a smooth texture, but crunchy peanut butter adds a fun crisp if that’s what you’re craving.

→ What’s the trick to getting swirls just right?

Gently swirl the doughs together using a skewer or toothpick. Don’t overdo it—just a few strokes will give you a great marbled look while keeping the flavors noticeable.

Peanut Butter Brownies

Soft-centered cookies with crispy edges made from a mix of fudgy brownie and peanut butter dough. A treat everyone will love.

Preparation Time
30 min
Cooking Time
10 min
Total Time
40 min

Category: Sweet Stuff

Skill Level: Intermediate

Cuisine Type: American

Makes: 12 Serves (12 cookies)

Dietary Preferences: Vegetarian

Ingredients

01 1/2 teaspoon of salt, divided.
02 2 teaspoons of vanilla—split for each dough.
03 1/2 cup of brown sugar.
04 3/4 cup butter: use 1/4 cup softened for peanut butter dough, 1/2 cup melted for the brownie mix.
05 2 large eggs, one for each batch of dough.
06 1 3/4 cups all-purpose flour, separate portions for the two doughs.
07 1/3 cup cocoa powder.
08 1/2 cup smooth peanut butter.
09 1/2 teaspoon baking soda.
10 1/4 teaspoon baking powder.
11 1 cup granulated sugar.
12 1/2 cup chocolate chips.

Steps

Step 01

Whip together peanut butter, softened butter, and brown sugar till fluffy. Stir in egg and vanilla. Combine the flour, baking soda, and salt, then fold them into the mixture.

Step 02

Mix melted butter with sugar, then stir in cocoa until it’s smooth. Add egg and vanilla, then gently combine flour, baking powder, salt, and chocolate chips into the batter.

Step 03

Let both doughs sit in the fridge for around 30 minutes or until they’re firm enough to shape.

Step 04

Spoon small amounts of each dough onto a tray lined with parchment. Use a toothpick to gently swirl them together.

Step 05

Pop it in the oven at 350°F for about 9-11 minutes. Keep an eye on them—they should be set on the edges but stay gooey in the middle.

Step 06

Leave cookies on the tray to rest for 5-10 minutes. Move them to a cooling rack once they’re firmer.

Helpful Notes

  1. The centers should still be soft when you take them out.
  2. Easy does it when swirling—don’t overdo it.
  3. Dough can stay in the fridge overnight if needed.

Required Tools

  • Cookie sheets.
  • Mixer.
  • Parchment-lined trays.

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Contains peanuts.
  • Made with eggs.
  • Includes wheat-based ingredients.

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: 350
  • Fat: 18 g
  • Carbs: 45 g
  • Protein: 6 g