Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened, divided
- 1 cup granulated sugar, divided
- 1 cup packed light brown sugar, divided
- 2 large eggs, divided
- 2 teaspoons vanilla extract, divided
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup creamy peanut butter
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together 1/2 cup (1 stick) softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in 1 egg and 1 teaspoon vanilla extract until well combined.
- In a separate medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. This is your peanut butter cookie dough. Stir in the creamy peanut butter until fully incorporated.
- In another large bowl, cream together the remaining 1/2 cup (1 stick) softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in the remaining 1 egg and 1 teaspoon vanilla extract until well combined.
- In a separate medium bowl, whisk together the remaining 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt, along with the 1/2 cup unsweetened cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. This is your brownie cookie dough.
- Scoop about 1 tablespoon of peanut butter dough and 1 tablespoon of brownie dough. Gently press them together side-by-side or layer one on top of the other. Roll them lightly between your palms to form a ball, then twist or swirl the dough slightly to create a marbled effect without fully mixing the colors. Do not overmix.
- Place the swirled dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly set and the centers still look slightly soft. They will firm up as they cool.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy your masterpiece!
Notes
For the best swirl, avoid overmixing the two doughs. Just a gentle twist or two is enough to create the beautiful marble effect. If your dough feels too soft to handle, chill it in the refrigerator for 15-20 minutes before shaping. These cookies are fantastic warm, straight from the oven, or cooled completely. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg