Peanut Butter Swirl Brownie Cookies
Course: Dessert, Snack
Cuisine: American
Keyword: brownie cookies, chocolate peanut butter, fudgy cookies, peanut butter cookies
- 2 large eggs room temperature (helps the batter mix smoothly)
- ¾ cup 150g white granulated sugar (for sweetness and texture)
- 1 cup 180g chocolate chips (use semi-sweet or dark for a richer taste)
- ⅓ cup 75g plant-based butter (or regular butter melted)
- ½ teaspoon instant coffee granules optional enhances chocolate flavor
- 1 teaspoon vanilla extract adds depth of flavor
- ½ teaspoon salt balances sweetness
- ½ teaspoon baking powder provides slight lift to the cookies
- ¼ cup 20g Dutched cocoa powder (for a rich deep chocolate flavor)
- ¾ cup + 2 Tbsp 114g all-purpose flour (provides structure)
- ¼ cup 65g natural peanut butter (runny variety preferred only peanuts)
Place the eggs in a glass of warm water to bring them to room temperature, about 10 minutes.
In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 30-second intervals, stirring between each, until the mixture is fully melted. Stir in the optional instant coffee granules and set aside.
In the bowl of a stand mixer, beat the room-temperature eggs and sugar on medium-high speed until the mixture becomes thick and foamy, about 5 minutes. Add vanilla extract and mix until incorporated.
Gently fold the melted chocolate mixture into the egg and sugar mixture until fully combined.
Sift the cocoa powder, flour, baking powder, and salt into the bowl. Gently stir the dry ingredients into the wet mixture until fully incorporated.
Let the dough sit at room temperature for 30 minutes to thicken, making it easier to scoop.
While the dough rests, line baking sheets with parchment paper and preheat the oven to 350°F (175°C).
Using a 1.5 tablespoon cookie scoop, portion the dough into 24 balls, placing 8 per baking sheet.
Use a ½ teaspoon to spoon the runny peanut butter over each dough ball. Take the small end of a chopstick and gently swirl the peanut butter into the dough, creating "C" and "S" shapes. Be careful not to over-swirl, leaving some thicker pools of peanut butter.
Bake the cookies in the preheated oven for 5-6 minutes, or until the centers look slightly wet. The cookies should remain fudgy, so avoid overbaking. If the cookies are slightly uneven, use the back of a spoon to gently press them into a round shape.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
Repeat steps 8-11 for the remaining dough.
These soft, chewy cookies are best enjoyed right after baking, with a rich peanut butter swirl on top to elevate the chocolatey goodness.
Serving: 1g | Calories: 210kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 90mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 100IU | Calcium: 20mg | Iron: 1mg