An Irresistible Fusion: Swirled Brownie Cookies with a Peanut Butter Twist
Experience the best of both worlds with these Swirled Brownie Cookies with a Peanut Butter Twist. This recipe delivers the rich, fudgy texture of a classic brownie combined with the satisfying chewiness of a cookie, elevated by a sweet, savory swirl of peanut butter. The result is a visually stunning and intensely flavorful treat that is sure to become a new favorite.
These cookies feature a beautiful, crackly top and a soft, molten center, providing an indulgent experience that perfectly marries chocolate and peanut butter.
Ingredients
The foundation of these cookies is a rich chocolate base with a simple yet effective peanut butter mixture.
- 1/2 cup unsalted butter
- 8 oz semisweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 2 tablespoons powdered sugar
Instructions
Follow these simple steps to achieve the perfect swirled texture and rich brownie flavor.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl over simmering water (a double boiler setup) or in the microwave (in 30-second intervals, stirring between), melt the butter and chopped chocolate. Stir until smooth, then set aside to cool slightly.
- Whisk Wet Ingredients: In a separate mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is thick and pale.
- Combine Chocolate and Egg Mixtures: Slowly pour the slightly cooled chocolate mixture into the egg mixture and stir until well combined.
- Add Dry Ingredients: Sift in the flour, cocoa powder, baking powder, and salt. Fold gently with a spatula until a thick, glossy batter forms.
- Prepare Peanut Butter Mixture: In another bowl, mix the peanut butter with the powdered sugar until smooth and uniform.
- Scoop, Swirl, and Bake: Scoop tablespoon-sized portions of brownie batter onto the prepared baking sheets, spacing them a couple of inches apart. Drop approximately half a teaspoon of the peanut butter mixture onto each cookie and swirl gently with a toothpick or a small knife to create a marbled effect.
- Bake: Bake for 10 to 12 minutes, until the tops are crackly and the centers are still soft and slightly set.
- Cool: Cool the cookies on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Enjoy warm or store in an airtight container.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Calories: 190 per cookie
- Servings: 18 cookies
Tips for Perfect Swirled Brownie Cookies
- Don’t Overbake: For that perfect fudgy, brownie-like texture, pull the cookies out when the edges are set and the centers still look slightly soft. They will continue to set as they cool on the baking sheet.
- Cooling the Chocolate: Ensure the melted chocolate mixture has cooled slightly before adding it to the eggs; otherwise, it can cook the eggs prematurely.
- Gentle Swirling: When swirling the peanut butter into the brownie batter, use a light hand. The goal is a gentle marble effect, not a complete mix-in, to maintain the distinct flavors and visual appeal.
- Peanut Butter Consistency: If your peanut butter mixture seems too thick to swirl easily, you can add a tiny splash of milk (about 1/4 teaspoon) to thin it slightly.