Chewy Peanut Butter Swirl Brownie Cookies
These chewy, fudgy brownie cookies are swirled with creamy peanut butter for a classic combination. Easy to make and quick to bake, they are perfect for gifting or enjoying yourself.
Equipment
- Stand mixer or hand mixer
- Large bowl
- Microwave-safe bowl
- Spatula
- Sieve
- Baking sheets
- Parchment paper
- Cookie scoop (1.5 tbsp)
- Toothpick or chopstick
- Wire rack
Ingredients
- 2 large eggs at room temperature
- ¾ cup granulated sugar (175g)
- 1 cup semi-sweet chocolate chips (190g), can be dairy-free
- ⅓ cup plant-based butter or regular butter (75g), melted
- 1 tsp vanilla extract
- ½ tsp instant coffee granules or espresso powder optional
- ½ tsp fine sea salt
- ½ tsp baking powder
- ¼ cup Dutch-processed cocoa powder (25g), or natural cocoa
- ¾ cup + 2 tablespoons all-purpose flour (115g)
- ¼ cup natural peanut butter ~¼ cup (60g), runny, for swirl
Instructions
- Step 1: If eggs are cold, place them in a bowl of warm water for about 10 minutes to bring to room temperature. In a stand mixer (or large bowl with hand mixer), beat the room temperature eggs and granulated sugar on medium-high speed for 3 to 4 minutes, until pale, thick, and fluffy.
- Step 2: In a microwave-safe bowl, combine chocolate chips and butter. Heat in 30-second bursts, stirring after each, until completely melted and smooth. Stir in instant coffee or espresso powder (if using). Let the mixture cool slightly for 2-3 minutes.
- Step 3: Add vanilla extract to the whipped egg and sugar mixture and mix briefly. Slowly pour the slightly cooled melted chocolate mixture into the egg mixture. Gently fold with a spatula until fully incorporated and glossy.
- Step 4: Stir in the salt and baking powder. Sift the cocoa powder and flour over the batter. Gently fold the dry ingredients into the wet mixture with a spatula just until no dry streaks remain. Do not overmix.
- Step 5: Cover the bowl and let the dough rest at room temperature for about 30 minutes to hydrate the flour and firm up slightly.
- Step 6: While the dough rests, preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 7: Use a 1.5-tablespoon cookie scoop to portion dough onto prepared baking sheets, leaving space between cookies (about 8 per sheet). Spoon small amounts of runny natural peanut butter over the top of each dough ball. Use a toothpick or chopstick to gently swirl the peanut butter into the surface of the dough.
- Step 8: Bake for 5 to 6 minutes, until the edges look set but the centers still look a little soft or slightly underdone. Do not overbake.
- Step 9: Immediately remove baking sheets from the oven. If needed, gently nudge the edges of the warm cookies with the back of a spoon to shape them into a nice round. Let cookies cool on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely.
Notes
For substitutions: Try runny almond butter or cashew butter instead of peanut butter. Swirl in melted white chocolate or milk chocolate for a double chocolate version. Fold in chopped nuts or extra chocolate chips for add-ins. A sprinkle of flaky sea salt on top of the swirls before baking enhances flavors.
Tips for success: Room temperature eggs improve batter texture. Measure flour by spooning into the cup and leveling. Do not overmix the batter once flour and cocoa are added to avoid tough cookies. Resting the dough helps with handling and texture. Watch the baking time carefully; underbaking slightly creates the fudgy center. Use runny natural peanut butter for the best swirl.
To store: Cool completely, then store in an airtight container at room temperature for 3-4 days. Place parchment paper between layers if stacking. To freeze: Once cooled, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
FAQs: Crunchy peanut butter can be used but won't swirl as smoothly. Soft centers after 5 minutes are normal and desired for a fudgy texture; they set as they cool. Dough can be made ahead and refrigerated for up to 24 hours; let soften slightly at room temp before scooping. A hand mixer can be used instead of a stand mixer.