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Irresistible Peanut Butter Brownie Cookies

Irresistible Peanut Butter Brownie Cookies

These chewy brownie cookies get a luscious peanut butter swirl and melty chocolate chips for the ultimate sweet-salty bite. Simple to make, bakery-level results.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.5 cup unsalted butter melted and slightly cooled
  • 6 oz semi-sweet chocolate chopped
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 large egg room temperature
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 0.33 cup unsweetened cocoa powder natural cocoa
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup creamy peanut butter warmed until pourable for swirling
  • 0.5 cup mini chocolate chips
  • 0.75 cup mini peanut butter cups chopped; optional
  • 0.25 tsp flaky sea salt for sprinkling; optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In a heatproof bowl, melt the butter and chopped chocolate together (microwave in 20–30 second bursts, stirring between), until smooth. Let cool 3 minutes.
  • Whisk in granulated sugar and brown sugar until combined. Whisk in eggs and vanilla until thick, glossy, and slightly lightened, about 1 minute.
  • In a separate bowl, whisk flour, cocoa powder, baking soda, and fine salt. Fold dry ingredients into the chocolate mixture until just combined; do not overmix.
  • Fold in mini chocolate chips and chopped mini peanut butter cups (if using). Let the dough rest 5–10 minutes to thicken.
  • Scoop 1 tablespoon mounds of dough onto prepared sheets, spacing 2 inches apart. Spoon a small dollop of warmed peanut butter (about 0.5 teaspoon) on each and gently swirl with a toothpick.
  • Bake 9–11 minutes, until the edges are set and centers are slightly soft and crackly. Do not overbake for fudgy cookies.
  • Immediately sprinkle with flaky sea salt (optional). Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container at room temperature up to 4 days, or freeze up to 2 months.

Notes

For clean swirls, warm the peanut butter until just fluid (not hot). If the dough seems too soft to scoop, chill for 10 minutes and try again. Use a high-quality chocolate for best flavor.