Swirled Brownie Peanut Butter Cookies (Printable Version)
# What You’ll Need:
→ Cookie Base
01 -
1/2 cup unsalted butter
02 -
8 oz semisweet chocolate, chopped
03 -
3/4 cup granulated sugar
04 -
1/4 cup packed light brown sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
1/2 cup all-purpose flour
08 -
2 tablespoons unsweetened cocoa powder
09 -
1/4 teaspoon baking powder
10 -
1/4 teaspoon salt
→ Peanut Butter Filling
11 -
1/2 cup creamy peanut butter
12 -
2 tablespoons powdered sugar
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a heatproof bowl over simmering water or in the microwave, melt the butter and chopped chocolate. Stir until smooth, then let it cool slightly.
03 -
In a separate mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until thick and pale.
04 -
Slowly pour the cooled chocolate mixture into the egg mixture and stir until well combined.
05 -
Sift in the flour, cocoa powder, baking powder, and salt. Fold gently with a spatula until a thick, glossy batter forms.
06 -
In another bowl, mix the peanut butter with powdered sugar until smooth.
07 -
Scoop tablespoons of brownie batter onto the prepared baking sheets. Drop half a teaspoon of peanut butter mixture on each and swirl gently with a toothpick.
08 -
Bake for 10 to 12 minutes, until tops are crackly and centers are soft.
09 -
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container.