I remember the first time I made these for our weekly movie night. They disappeared so quickly that now they are a guaranteed request whenever friends come over. The combination of chewy and melty swirls makes everyone smile.
Ingredients
- Creamy peanut butter: for that signature nutty creaminess choose a brand with minimal added oil for the best texture
- Softened butter: in both doughs gives your cookies a melt-in-your-mouth bite always start with room temp butter for easy creaming
- Brown sugar: in the peanut butter dough adds depth and caramel-like warmth look for soft light brown sugar for richer flavor
- White sugar: in the brownie portion keeps the crumb tender and sweet a fine-grained sugar melts more smoothly
- Eggs: for structure and moisture use large eggs at room temp to blend evenly
- Vanilla extract: in both layers boosts flavor with classic cookie aroma splurge on pure extract if you can
- All-purpose flour: is the base for both doughs measure accurately for perfect consistency
- Baking soda: in peanut butter dough creates lift for a softer cookie
- Baking powder: in brownie dough helps the chocolate base stay cakey without getting dry
- Cocoa powder: gives brownies their deep chocolate edge opt for unsweetened Dutch-process for bold color
- Salt: brings the chocolate and peanut butter flavors to life never skip this step even if you use salted butter
- Chocolate chips: in the brownie swirl melt into gooey pockets throughout classic semisweet or your favorite variation
Instructions
- Prepare Peanut Butter Dough:
- Beat the creamy peanut butter softened butter and brown sugar thoroughly until the mix looks fluffy and pale this step sets a smooth foundation for the swirl and ensures every bite is tender. After aerating add the egg and vanilla and mix until just blended before folding in flour baking soda and salt until no dry streaks remain. Take care not to overmix as this keeps the dough soft.
- Prepare Brownie Dough:
- Whisk the melted butter with the white sugar until slightly thickened and glossy this stage creates that classic brownie chew. Blend in the cocoa powder for richness then add the egg and vanilla mixing thoroughly. Sift in the flour baking powder and salt and stir until just combined before folding in the chocolate chips so every cookie has melty chocolate throughout without overworking the batter.
- Chill Both Doughs:
- Refrigerate the peanut butter and brownie doughs separately for about thirty minutes so they hold their shape when swirling this also deepens the flavors and prevents spreading during baking.
- Shape and Swirl:
- Using small spoons or a cookie scoop take roughly equal amounts of each dough and gently press them together on a lined baking sheet. Use a toothpick or skewer to create pretty swirls on top being careful not to completely blend the two doughs—the marbled look is what makes these cookies so eye-catching.
- Bake to Perfection:
- Bake the cookies in a preheated oven at three hundred fifty degrees Fahrenheit for nine to eleven minutes. Look for edges that are set and centers that remain just a little soft—the cookies will continue baking on the pan as they cool which keeps them chewy.
- Cool and Enjoy:
- Let the cookies cool on the sheet for five minutes so they firm up before transferring to a wire rack. This patience pays off with the ultimate combo of crisp edge and gooey center.
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