🍪 Peanut Butter Swirl Brownie Cookies 🍪
Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup creamy peanut butter (smooth or chunky, your choice!)
Instructions:
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
Blend Wet Ingredients: In a larger mixing bowl, combine the melted butter and sugar. Stir until the mixture is smooth and slightly glossy. Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this ensures your cookies stay soft and tender.
Add Peanut Butter Swirls: Scoop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Dollop a small amount of peanut butter on top of each cookie dough ball, then use a toothpick or skewer to gently swirl it into the chocolate dough for a marbled effect.
Bake: Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the edges are set but the centers still look slightly underbaked—they’ll firm up as they cool.
Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later indulgence!