Peanut Butter Swirl Brownie Cookies

Name: Peanut Butter Swirl Brownie Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24.0
Ingredients: 1 cup unsalted Kerrygold butter, melted; 1 cup granulated sugar; 1 cup packed brown sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup Krema Natural Peanut Butter

Highlighted under: Fast Food Recipes

Last weekend, I was craving something sweet but rich, and that's when these Peanut Butter Swirl Brownie Cookies came into play. The whole thing runs about $8 to make, and it was worth every penny. You get that chewy brownie texture with the creamy, nutty swirl that just makes the cookies so special. I honestly can't resist the combination of chocolate and peanut butter, can you? This recipe has become a favorite in our household, and I hope it becomes one in yours too.

Created by

The Harryscookbook Team

Last updated on 2026-03-18T11:13:53.635Z

On one of those rainy afternoons, I found myself in the kitchen with a serious sweet tooth. I started tinkering with my go-to brownie recipe and thought, why not mix in some peanut butter? The first few batches were a bit too gooey for my liking, but after a bit of trial and error, I nailed down the right balance. Tip: be sure to use a good quality peanut butter—Krema Natural Peanut Butter is a favorite of mine!

After getting the cookies just right, they quickly disappeared, with my kids claiming they were the best things I ever made. Honestly, there's something so satisfying about that warm peanut butter swirl on top of a brownie cookie. Next time, I might try adding some chopped peanuts for extra crunch.

Why This Works So Well

That peanut butter swirl is a delight in every bite
You probably already have the ingredients on hand
Kids go crazy for them, trust me
They stay soft and chewy for days

What to Know Before You Start

These Peanut Butter Swirl Brownie Cookies are pretty forgiving, which is great if you're like me and your measuring skills can be a bit hit-or-miss. Make sure to use room temperature eggs, though; they mix into the butter and sugars way better if they’re not cold. Also, if you want extra richness, you could use dark cocoa powder instead of regular. It just deepens the chocolatey goodness, but either works just fine.

You can absolutely use any peanut butter you have in your pantry, but I recommend natural peanut butter for that creamy, rich texture. That way, you’ll get a lovely swirl without any added sugars messing with the brownie flavor. And while we're at it, remember that the dough will seem a bit soft after mixing—this is normal, so don’t worry if it doesn’t hold a perfect shape until it’s baked!

Ingredients

Gather these ingredients to get started:

Ingredients for Peanut Butter Swirl Brownie Cookies

1 cup unsalted Kerrygold butter, melted
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Krema Natural Peanut Butter

Instructions

Here's how to make these delicious cookies:

Preheat the Oven

Start by preheating your oven to 350°F (175°C). While that warms up, you can grab a large mixing bowl.

Mix the Wet Ingredients

In the bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Then, add in the eggs one at a time, mixing well after each addition. Toss in the vanilla extract and mix until it’s all combined.

Combine Dry Ingredients

In a separate bowl, stir together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until everything is combined. Be careful not to overmix! You'll want a thick, fudgy dough.

Swirl in the Peanut Butter

Now for the fun part! Scoop out the peanut butter into dollops over your brownie dough. Use a butter knife or a spatula to gently swirl the peanut butter into the dough—it shouldn’t be fully mixed. You want to see those beautiful peanut butter globs.

Bake

Scoop the dough onto a greased or lined baking sheet, spacing them a couple of inches apart. Bake in the preheated oven for about 12 minutes. They might look a bit underbaked, but they'll set as they cool, so don’t panic!

Cool and Enjoy

Once done, let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. Try to let them cool completely, but if you're like me, you might just dive into one warm!

Leftovers Plan

If you happen to have leftover cookies (which is unlikely but never say never!), store them in an airtight container at room temperature. They'll stay soft for about a week, but I honestly find that they’re best within the first couple of days. If your household is anything like mine, the cookie jar will be empty in no time, anyway!

You can also freeze these cookies. Just let them cool completely, then place them in a freezer-safe container, layering parchment paper between them to prevent sticking. They should hold up well in the freezer for about a month. When you're ready to enjoy one, just let it sit out for a bit to soften or pop it in the microwave for about 10–15 seconds.

Dietary Swaps

For a gluten-free version, I’ve had success swapping the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum; otherwise, your cookies might turn out a tad crumbly. Some friends of mine have also made these cookies with almond flour, and while the texture gets a bit different, they still taste really good.

If you want to swap out the sugars, you can try using coconut sugar or a sugar alternative like erythritol. Just keep in mind that the color and texture might shift a bit; these cookies might not be as fudgy, but they’ll still be satisfying. And for those avoiding eggs, I've heard that a flax or chia egg can work, although I haven’t tried it yet myself.