Peanut Butter Brownie Swirl Cookies

Peanut butter brownie swirl cookies are a rich and chewy treat that combine the best of two classic flavors: deep, fudgy chocolate and creamy, salty-sweet peanut butter. These cookies are simple to make using a brownie mix and are perfect for when you want something indulgent with minimal effort.

Why You’ll Love This Recipe

This recipe is a quick and irresistible way to enjoy the beloved chocolate-peanut butter pairing in cookie form. With a soft, brownie-like texture and a beautiful swirl of peanut butter on top, these cookies are as appealing to look at as they are to eat. Ideal for bake sales, casual snacking, or an easy dessert option, they’re a guaranteed hit.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

brownie mix
eggs
oil
peanut butter

directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, combine the brownie mix, eggs, and oil. Stir until a thick, sticky dough forms.

3. Scoop spoonfuls of the dough (about 1½ tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.

4. Place a small amount of peanut butter (about ½ teaspoon) on top of each dough ball.

5. Use a toothpick or knife to gently swirl the peanut butter into the surface of each cookie.

6. Bake for 10–12 minutes, or until the edges are set but the centers are still slightly soft.

7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 18 cookies
Prep Time: 10 minutes
Baking Time: 12 minutes
Total Time: 22 minutes
Calories per Serving: Approximately 190 kcal

Variations

• Add chocolate chips: Fold in ½ cup of chocolate chips to the batter for extra indulgence.

• Crunchy peanut butter: Use crunchy peanut butter for added texture.

• Marble swirl: Swirl both peanut butter and a bit of cream cheese for a cheesecake twist.

• Sea salt finish: Sprinkle sea salt flakes on top before baking for a sweet-salty contrast.

• Mini version: Use a small cookie scoop for bite-sized cookies and reduce baking time to 8–9 minutes.

storage/reheating

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed container or bag for up to 2 months. To reheat, microwave individual cookies for 5–10 seconds to restore gooeyness.

FAQs

Can I use natural peanut butter?

Yes, but for best results, use a no-stir variety that holds its consistency for easier swirling.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it soften slightly before scooping.

Can I use butter instead of oil?

Yes, melted butter can be used in equal amounts for a slightly richer flavor.

How do I prevent the cookies from spreading too much?

Chilling the dough for 15–30 minutes before baking can help cookies retain their shape.

Do I need to grease the baking sheet?

It’s best to use parchment paper or a silicone baking mat to prevent sticking.

Can I double the recipe?

Absolutely—just double all ingredients and bake in batches.

What type of brownie mix works best?

Use a standard fudge brownie mix (18–19 oz box) for rich, chewy results.

Can I freeze the cookie dough?

Yes, portion the dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.

Will the peanut butter harden after baking?

The peanut butter remains soft but sets slightly as the cookies cool.

Can I add nuts?

Yes, fold in chopped peanuts or walnuts for added crunch and flavor.

Conclusion

Peanut butter brownie swirl cookies are the perfect blend of rich chocolate and smooth peanut butter in a quick, easy cookie format. With just a few ingredients and a fast bake time, they’re a go-to recipe for when you need a crowd-pleasing treat that doesn’t sacrifice on flavor or texture. Serve them fresh or freeze for later—either way, they won’t last long.