Peanut Butter Brownie Swirl Cookies
Delightful fusion of rich peanut butter and chocolate brownie flavors in a cookie form. Perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter Can use crunchy for added texture.
- 1 cup granulated sugar Brown sugar can be used for deeper flavor.
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Can substitute for gluten-free flour.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder Contributes to the brownie flavor.
Chocolate Chips
- 1 cup semi-sweet chocolate chips Can substitute with milk or dark chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine peanut butter, sugar, egg, and vanilla extract. Mix until smooth.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Melt the chocolate chips in a microwave-safe bowl or double boiler until smooth.
- Divide the cookie dough into two portions. Mix the cocoa powder and melted chocolate into one portion to create chocolate dough.
Assembly and Baking
- Drop alternating spoonfuls of peanut butter and chocolate dough onto the prepared baking sheet.
- Gently swirl the two doughs together using a toothpick or skewer.
- Bake for 10-12 minutes. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes for better shaping. Optional: Add chopped peanuts for crunch or espresso powder for richer chocolate flavor.