Peanut Butter Brownie Swirl Cookies (Print version)

Soft peanut butter brownie swirl cookies combine fudgy chocolate and nutty dough in a beautiful marbled cookie.

# Ingredients:

For the brownie dough

01 - 1/2 cup (115 g) unsalted butter
02 - 1 cup (170 g) semisweet chocolate chips
03 - 3/4 cup (150 g) granulated sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 1/2 cup (60 g) all-purpose flour
07 - 2 tbsp (10 g) unsweetened cocoa powder
08 - 1/4 tsp baking powder
09 - 1/4 tsp salt

For the peanut butter dough

10 - 1/2 cup (120 g) creamy peanut butter
11 - 1/4 cup (55 g) unsalted butter, softened
12 - 1/2 cup (100 g) packed brown sugar
13 - 1 large egg
14 - 1/2 tsp vanilla extract
15 - 1 cup (120 g) all-purpose flour
16 - 1/2 tsp baking soda
17 - 1/4 tsp salt

For swirling and finishing

18 - 2 tbsp (30 g) creamy peanut butter, for drizzling

# Instructions:

01 - Melt the butter and chocolate chips together in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let cool 5 minutes.
02 - Whisk the granulated sugar, egg, and vanilla into the cooled chocolate mixture. Fold in the flour, cocoa powder, baking powder, and salt until just combined.
03 - Beat the softened butter, peanut butter, and brown sugar until light and fluffy. Add the egg and vanilla, then mix in the flour, baking soda, and salt.
04 - Scoop 1 heaped tablespoon of brownie dough and 1 heaped tablespoon of peanut butter dough. Press them together gently.
05 - Place on a lined baking sheet. Drizzle a small dot of peanut butter on top and drag a toothpick through in a figure-eight motion once or twice, leaving distinct marbling.
06 - Freeze the shaped cookies on the pan for 15 minutes while the oven preheats to 350 degrees F.
07 - Bake for 10-12 minutes until the edges are set and the centers look slightly underdone. Cool on the pan for 5 minutes, then transfer to a wire rack.

# Good to know:

01 - Cookies keep in an airtight container at room temperature for up to 4 days.
02 - Freeze unbaked dough balls for up to 2 months and bake from frozen.

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