Brownie-and-Peanut Butter Swirl Cookies

Warm, fudgy chocolate meets silky peanut butter in a cookie that pulls apart like a brownie. peanut butter brownie swirl cookies show up with a soft center and crisp edge in every bite. I developed this version over many weekends and tested it 10 times to nail the balance of brownie fudginess and peanut butter ribbon. After testing different cocoa levels and chilling times, I landed on a simple method that gives swirl definition without overworking the dough. If you like cookies that taste like two desserts at once, this recipe will become a keeper. Read on for precise measurements, fail-safe tips, and ways to adapt the dough for your pantry.

If you love peanut-butter-forward baking, you’ll enjoy the way the peanut ribbons melt into the brownie base in these cookies.

Why This Recipe Works

The cookie dough is split and flavored two ways: a cocoa-rich base and a peanut-butter mix-in, which creates a distinct swirl without collapsing.
Using both brown sugar and granulated sugar gives chew and spread control: brown sugar adds moisture and chew, granulated sugar promotes a slight crisp edge.
Brief chilling firms the dough so the swirl stays visible while the cookies still spread enough to get a thin, crackly top.
A small amount of espresso powder (optional) amplifies chocolate flavor without tasting like coffee.
Folding the peanut butter in gently preserves pockets of fat that melt in the oven, creating glossy peanut ribbons.

Ingredients Breakdown

All-purpose flour 320 g (2 1/2 cups): Provides structure. Measure by weight for consistency.
Unsweetened cocoa powder 50 g (1/2 cup): Use Dutch-process or natural; flavor shifts slightly. If you change types, reduce or increase sugar by 1–2 tbsp to taste.
Baking soda 1/2 tsp (2 g): Gives lift and helps create crackled tops.
Salt 1 tsp (6 g) Diamond Crystal or 1/2 tsp (3 g) Morton: If using Morton, halve the volume due to higher density.
Unsalted butter 226 g (1 cup) at room temperature: Adds richness and promotes spread. Do not substitute all with oil.
Light brown sugar 200 g (1 cup packed) and granulated sugar 100 g (1/2 cup): Brown sugar keeps cookies chewy.
Large eggs 2 (about 100 g total without shells): Bind and add moisture. For egg-free, see Variations.
Pure vanilla extract 2 tsp (10 ml): Rounds flavors.
Espresso powder 1/2 tsp (optional): Boosts chocolate without tasting like coffee.
Smooth peanut butter 200 g (3/4 cup + 2 tbsp): Use a stable commercial peanut butter for swirl integrity. Natural peanut butters may separate and thin the swirl.
Chocolate chips or chopped dark chocolate 150 g (1 cup): Adds fudgy pockets. Use 60–70% cacao for balance.

Substitution notes:

For gluten-free: Replace flour with a 1:1 GF blend and add 1/2 tsp xanthan gum. Baking time may increase slightly.
For a nut-free version, substitute the peanut butter swirl with cookie dough mixed with 60 g (1/3 cup) tahini or sunflower seed butter — flavor will differ.
Brand matters for salt and certain peanut butters. If using a very oily natural peanut butter, chill it so the swirl firms before baking.

Want more peanut-butter ideas? Try pairing these cookies with a simple peanut butter pie.

Essential Equipment

Baking sheets: Two heavy-duty half-sheet pans 18 x 13 in (recommended). Thin pans can brown cookies too quickly.
Parchment paper or silicone mats to prevent sticking and promote even browning.
Kitchen scale for precise dry measurements — highly recommended.
Stand mixer or hand mixer to cream butter and sugar efficiently. A wooden spoon is fine for folding.
Cookie scoop, 1.5 tbsp (about 22–25 g) for even cookies; alternative: measure with two spoons.
Cooling rack to let cookies finish crisping.
If you don’t have a mixer, beat butter and sugar vigorously by hand for 3–4 minutes to incorporate air.

If you enjoy brown-butter techniques, consider browning half the butter next time for a nutty boost.

(Times and yield)

Makes 24 cookies. Active prep 20 minutes. Inactive time 30 minutes (chill). Bake time 10–12 minutes. Total time about 1 hour.

Step 1: Preheat and prepare pans

Preheat oven to 175°C (350°F). Line baking sheets with parchment or silicone mats. Position racks in the center and upper third of the oven. Preheating takes about 10 minutes.

Step 2: Mix dry ingredients

Whisk together 320 g (2 1/2 cups) all-purpose flour, 50 g (1/2 cup) unsweetened cocoa powder, 1/2 tsp (2 g) baking soda, and 1 tsp (6 g) salt in a bowl for 30 seconds. Sifting is optional but helps remove lumps.

Step 3: Cream butter and sugars

In a large bowl, beat 226 g (1 cup) unsalted butter with 200 g (1 cup packed) light brown sugar and 100 g (1/2 cup) granulated sugar for 2–3 minutes on medium speed until light and fluffy. Scrape sides once. This aerates the dough for better texture.

Step 4: Add eggs and flavorings

Add 2 large eggs, one at a time, beating 20–30 seconds after each until incorporated. Mix in 2 tsp (10 ml) vanilla and 1/2 tsp espresso powder. Stop mixing as soon as eggs are combined. Do not overmix — stop as soon as no dry flour is visible.

Step 5: Combine dry and wet

Add the dry ingredients in two additions, mixing on low just until combined, about 15–20 seconds per addition. Fold in 150 g (1 cup) chocolate chips or chopped chocolate with a spatula for 10–15 seconds. The dough should be thick and slightly tacky.

Step 6: Divide and swirl

Scoop half the dough into a second bowl. Stir 200 g (3/4 cup + 2 tbsp) smooth peanut butter into one portion until evenly mixed, about 20 seconds. For defined ribbons, use a small offset spatula to drop alternate spoonfuls of plain and peanut-butter dough onto the sheet, then lightly swirl each mound with the tip for 2–3 seconds. Do not overblend the two doughs. This step takes about 6–8 minutes.

Step 7: Chill briefly

Chill the scooped, swirled dough on the baking sheet in the fridge for 20–30 minutes. Chilling firms the dough so the swirls keep their shape and prevents excessive spread.

Step 8: Bake

Bake for 10–12 minutes at 175°C (350°F), rotating sheets halfway if baking two pans. Cookies are done when edges look set and centers still appear soft; they will finish cooking on the sheet. For slightly firmer centers, bake 1–2 minutes longer.

Step 9: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Cooling finishes the texture; centers set as they cool. Active transfer time: 5–7 minutes.

Expert Tips & Pro Techniques

Chill the scooped dough: This prevents the peanut butter from melting into the chocolate base and keeps visible ribbons.
Common mistake: Overmixing will blur the swirl and toughen cookies. Mix until combined and stop. Use folds, not high speed.
Flavor boost: Add 1/4 tsp fine sea salt on top of each cookie before baking for contrast.
Make-ahead: Shape and freeze scoops on a tray for 1 hour, then transfer to a bag. Bake frozen for 12–14 minutes; add 2–3 minutes if larger.
Professional technique for home: Use a small offset spatula to create swirls rather than stirring. This gives a marbled look with minimal handling.
If dough is too sticky to scoop, chill it for an extra 10 minutes or lightly dust your scoop with flour.

For more cookie technique tips, see our guide to handling sticky dough.

Storage & Reheating

Refrigerator: Store cooled cookies in an airtight container at room temperature for 3–4 days. If your kitchen is warm, keep them in the fridge for up to 7 days.
Freezer: Freeze in a single layer on a tray for 1 hour, then move to a freezer-safe bag for up to 3 months. Thaw at room temperature for 30–60 minutes before reheating.
Reheating: Warm in a 160°C (325°F) oven for 5–7 minutes to refresh texture. Avoid microwaving whole cookies — they can become gummy.

Variations & Substitutions

Gluten-Free Version: Replace 320 g (2 1/2 cups) AP flour with 320 g (2 1/2 cups) 1:1 GF blend and add 1/2 tsp xanthan gum. Bake time increases by 1–3 minutes.
Lower-Sugar Option: Reduce granulated sugar to 80 g (1/3 cup + 1 tbsp) and brown sugar to 170 g (3/4 cup + 2 tbsp). Expect slightly less chew and a paler crust.
Vegan Version: Use 226 g (1 cup) vegan butter, 2 flax eggs (2 tbsp flaxseed + 6 tbsp water, chilled 10 minutes), and vegan chocolate. Texture will be a touch more cake-like; chill longer if dough is soft.
Peanut-Free: Swap peanut butter for 220 g (3/4 cup + 3 tbsp) sunflower seed butter and omit the optional top salt if the butter is very salty. Flavor shifts; cookies remain fudgy.
Extra fudgy centers: Reduce flour by 15 g (2 tbsp) and increase chopped chocolate by 50 g (1/3 cup). Bake on the lower end of time range.

Serving Suggestions & Pairings

Serve warm with a scoop of vanilla ice cream for a brownie-like dessert.
Pair with a glass of cold milk or an espresso for contrast.
Garnish with flaky sea salt and a few extra chocolate shavings for a grown-up finish.
Try alongside a peanut-butter pie for a peanut-themed dessert spread; see our peanut butter pie for inspiration.

Nutrition Information

Serving size: 1 cookie. Makes 24 cookies.
Per serving (estimate):

Calories: 220 kcal
Total Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 30 mg
Sodium: 120 mg
Total Carbohydrates: 25 g
Dietary Fiber: 2 g
Sugars: 14 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies turn out dry?
A: Dry cookies usually mean too much flour, overbaking, or overmixing. Weigh your flour and bake until edges are set but centers still look soft. Cool on the sheet so they finish gently.

Q: Can I make this without eggs?
A: Yes. Use two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 10 minutes). Texture becomes slightly more cake-like and may need an extra minute in the oven.

Q: Can I double this recipe?
A: Yes. Double all ingredients and bake on multiple sheets, rotating them for even heat. Chill dough in batches if your fridge has limited space.

Q: Can I prepare this the night before?
A: Absolutely. Scoop and swirl the dough, cover the baking sheet with plastic, and chill overnight. Add 1–2 minutes to the bake time from cold.

Q: How long does this keep in the fridge?
A: Stored in an airtight container at room temperature, cookies keep 3–4 days. In the fridge they last up to 7 days, though chilling can firm the texture.

Q: Why did my swirls disappear while baking?
A: The swirls can blur if the peanut butter is too thin or if you over-swirl. Use a stable peanut butter and chill scooped dough for 20–30 minutes before baking.

Q: Can I use chunky peanut butter?
A: Yes, but chopped peanuts add texture and can make the swirls less smooth. Stir chunky peanut butter gently to distribute nuts without breaking the dough structure.

Conclusion

These cookies walk the line between brownie and cookie with a simple, repeatable method that yields consistent results. If you want a slightly different take, see Sugared & Stirred’s peanut butter swirl brownie cookies for a crumbly, more brownie-like texture, and browse Sally’s peanut butter filled brownie cookies for inspiration on stuffed versions.