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You’re actually going to be making two separate doughs here and combining them together into one mouthwatering, perfect cookie!
After you’ve mixed the two doughs (separately), start with one and scoop it onto a parchment-lined baking sheet in regular intervals. Then scoop the other dough directly onto/next to each existing dough ball. This probably already sounds confusing, so I made a quick little video showing exactly what I mean!
From here you have two options:
- You could use a chopstick or skewer to “swirl” the doughs together. I use the term “swirl” loosely because the doughs aren’t a perfectly soft and liquid consistency that you’d generally expect for swirling.
- Gently roll the two doughs together into one ball. Break the ball in half, ensuring some of each dough in each half (again, if this sounds confusing- see the video!). Gently “smoosh” together the halves again, re-roll into ball, and slightly flatten.
See below:
Additionally, we only keep crunchy peanut butter in our home, and only those whose ingredients are just peanuts and usually salt. Therefore, my peanut butter dough is always a bit thicker- but still makes the perfect cookie!
If you use a “peanut butter spread” or any peanut butter that contains additional ingredients and oils, your dough may be a more “swirl-y” consistency!
Brownie and Peanut Butter Swirl Cookies
Equipment
- Stand mixer optional, not necessary!
- handheld electric mixer if not using a stand mixer, also not necessary!
- whisk if using mixing bowls
- mixing spoons if not using mixer
Ingredients
For the brownie dough
- ½ cup butter melted
- 1 cup granulated sugar any non-brown sugar will work here
- ⅓ cup cocoa powder
- 1 egg
- 1 tsp vanilla
- ¾ cup flour AP or pastry flour both work here
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup mini chocolate chips (your choice semisweet, milk, or dark chocolate) any size chips are fine
For the peanut butter cookie dough
- ½ cup peanut butter preferably creamy but does work with crunchy!
- ¼ cup butter softened
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
For the brownie dough
- Mix together the butter and sugar using stand mixer, electric mixer, or whisk and mixing bowl.
- Beat in cocoa powder until smooth, then add egg and vanilla and mix until smooth.
- Fold in the flour, baking powder, salt, and mini chocolate chips. Stir until combined.
For the peanut butter cookie dough
- Mix the peanut butter, butter, and brown sugar until light and fluffy (we're creaming the butters here, it may take 2-5 minutes).
- Beat in egg and vanilla. Add flour, baking soda, & salt and mix until combined and looks like cookie dough.
Assemble and bake
- On a parchment-lined cookie sheet, scoop brownie dough about 2" apart. Scoop peanut butter dough onto/next to each brownie dough scoop.
- Gently press the two doughs together to form one uniform scoop. Roll into ball, break in half, and press and roll into ball again. See video in the article above for better explanation of this.
- Place each combined dough ball about 1" apart.
- Bake for 9-11 minutes. Cookies may appear "underdone" but will continue cooking after you remove them from the oven.
- Let sit on baking sheet for about five minutes before allowing to cool entirely on a wire rack. Enjoy!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @modernmysticmeals on Instagram and hashtag it #modernmysticmeals.