Description
These Peanut Butter Brownie Swirl Cookies combine the rich, creamy flavor of peanut butter with the deep chocolate taste of cocoa and chocolate chips, all in a soft, chewy cookie with a beautiful marbled swirl. Perfect for a quick dessert or snack, these cookies are easy to make with simple ingredients and a quick bake time.
Ingredients
Scale
Cookies
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies evenly.
- Mix Base Ingredients: In a mixing bowl, combine the peanut butter, sugar, and egg. Mix thoroughly until the mixture is smooth and uniform.
- Add Dry Ingredients: Stir in the cocoa powder, vanilla extract, baking soda, and salt. Mix until just combined to avoid overmixing and keep the texture tender.
- Incorporate Chocolate Chips: Fold the chocolate chips gently into the dough, ensuring they are evenly distributed without breaking them down.
- Portion Dough: Drop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper. Space them sufficiently apart to allow spreading during baking.
- Create Swirl Effect: Using a toothpick, swirl the dough portions to create a marbled pattern that gives the cookies a distinctive look and texture variation.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes. Watch for edges to become firm while keeping the centers soft and chewy.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use natural or creamy peanut butter to achieve the smoothest texture.
- Do not overbake; cookies should be soft in the center when removed from the oven.
- Swirling with a toothpick is optional but adds an attractive appearance to the cookies.
- You can substitute chocolate chips with chopped nuts or white chocolate chips for variation.
- Store the cookies in an airtight container at room temperature for up to 5 days.
