🍪 Peanut Butter Brownie Swirl Cookies 🥜
Ingredients
For the Brownie Cookie Base
½ cup (115 g) unsalted butter, melted and slightly cooled
¾ cup (150 g) granulated sugar
¼ cup (50 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup (45 g) unsweetened natural cocoa powder (not Dutch-process)
½ teaspoon baking powder
¼ teaspoon fine sea salt
¾ cup (95 g) all-purpose flour
For the Peanut Butter Filling
½ cup (125 g) creamy peanut butter (not natural/oily type)
2 tablespoons powdered sugar
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make the peanut butter filling: In a small bowl, stir together peanut butter, powdered sugar, and a pinch of salt until smooth and slightly thickened. Set aside.
Prepare the cookie dough: In a medium bowl, whisk melted butter, granulated sugar, and brown sugar until well combined. Add the egg and vanilla; whisk until smooth and glossy.
Add dry ingredients: Sift in cocoa powder, baking powder, and salt. Stir until fully incorporated. Add flour and mix just until no streaks remain—do not overmix. The dough will be thick and fudgy.
Assemble the cookies: Scoop 1½ tablespoons of chocolate dough and roll into a ball. Flatten slightly in your palm, place 1 teaspoon of peanut butter filling in the center, then wrap the dough around it, sealing completely. Roll gently to smooth.
Bake for 11–13 minutes. The tops should look dry and slightly cracked, but the centers will still be soft. They’ll firm up as they cool.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely (or enjoy warm for a melty center!).
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