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Gooey Peanut Butter Brownie Swirl Cookies

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These cookies offer a delightful combination of rich chocolate brownie and creamy peanut butter flavors. Each cookie features a soft, chewy chocolate base swirled with a tender peanut butter dough, creating a marbled effect. A generous dollop of smooth peanut butter, often with a hint of chocolate, melts into the center during baking, resulting in a warm, gooey core. The edges are gently crisp, complementing the decadent interior of these baked treats.

Ingredients

Scale
  • *Brownie Cookie Dough:*
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (optional)
  • *Peanut Butter Cookie Dough:*
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup (128g) creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • *For the Swirl:*
  • 1/4 cup (64g) creamy peanut butter, warmed slightly
  • 2 tablespoons melted semi-sweet chocolate (optional)

Instructions

  1. **Prepare Brownie Dough**: In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until well combined. Whisk in the eggs one at a time until fully incorporated, then stir in the vanilla extract. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips if using. Set aside.
  2. **Prepare Peanut Butter Dough**: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the creamy peanut butter, then the egg and vanilla extract until well combined. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. **Combine Doughs**: Take roughly equal portions of both the brownie and peanut butter doughs. Gently combine them in your hands, twisting and folding a few times to create a marbled effect without fully mixing. Form the marbled dough into 2-inch balls.
  4. **Add Swirl**: Place the dough balls onto a baking sheet lined with parchment paper, spaced about 2 inches apart. Create a small indentation in the center of each dough ball. Spoon about 1/2 teaspoon of the slightly warmed creamy peanut butter into each indentation. If desired, drizzle a tiny amount of melted semi-sweet chocolate over the peanut butter for an additional marbled swirl effect.
  5. **Bake**: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set but the centers still appear slightly soft and gooey.
  6. **Cool**: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. The centers will continue to set as they cool.

Notes

* For the best gooey texture, avoid overbaking these cookies. They should look slightly underdone in the center when removed from the oven.

* Chilling the combined dough balls for 15-20 minutes before baking can help prevent spreading and make them easier to handle.

* Warm the peanut butter for the swirl in the microwave for 10-15 seconds to achieve a smoother, more pliable consistency for easy dolloping.

* Using high-quality cocoa powder and creamy peanut butter will enhance the overall flavor profile of these cookies.

Nutrition

Find it online: https://cooksillo.com/gooey-peanut-butter-brownie-swirl-cookies/