Can I use this recipe for bars instead of cookies?

Yes. Press the dough into a parchment-lined 8×8 or 9×9 inch pan, ripple with the peanut butter mixture, and bake at 350 °F. Bake 20–25 minutes, until edges are set and center is just slightly underdone. This yields a marbled brownie bar version of the recipe.

How do I prevent cookies from spreading too much?

Chill the dough for 30 minutes before scooping and swirling. This step helps maintain structure and gives a more controlled, thicker shape during baking.

Can I make these cookies with boxed brownie mix?

For a quick twist, mix one standard box of brownie mix with one egg and half the peanut butter swirl mixture. While not as richly flavored as the from-scratch version, it delivers fudgy, peanut-infused cookies in under 20 minutes.

Is there a way to make giant Crumbl-style cookies?

Absolutely. Use a 3-tablespoon scoop per cookie instead of the standard 2 tablespoons. Bake for about 12–13 minutes, and follow the cooling guidelines to ensure a gooey center with a slightly crisp edge.

Can I swap crunchy peanut butter for creamy?

Yes, certainly. Crunchy peanut butter adds a delightful textural contrast to the fudgy, chocolate centers. The swirls may appear less smooth, but the added texture often delights cookie lovers.

Swirled Brownie Cookies with a Peanut Butter Twist You’ll Love

Description

These Swirled Brownie Cookies with a Peanut Butter Twist are rich, fudgy, and packed with peanut butter goodness—perfect for any chocolate lover craving a decadent treat.

Ingredients

Scale

1 cup semi-sweet chocolate chips
½ cup unsalted butter, melted
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup creamy peanut butter
2 tablespoons powdered sugar
1 tablespoon melted butter
½ teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, melt chocolate chips and butter together in 30-second intervals, stirring until smooth.
In a large mixing bowl, beat granulated sugar, brown sugar, eggs, and vanilla until light and fluffy.
Slowly mix in the melted chocolate mixture.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
In a small bowl, mix peanut butter, powdered sugar, melted butter, and vanilla extract until smooth.
Scoop about 2 tablespoons of brownie cookie dough onto the baking sheet, leaving space between each.
Drop small dollops of the peanut butter mixture onto each cookie and use a toothpick or knife to gently swirl it into the dough.
Bake for 10-12 minutes, or until the edges are set but the centers are slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake; cookies should be slightly soft in the center for a fudgy texture.
Use natural peanut butter for a less sweet swirl if preferred.
Store in an airtight container for up to 5 days.
For extra indulgence, drizzle melted chocolate over cooled cookies.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 15g
Sodium: 95mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg