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Creamy Peanut Butter Brownie Swirl Cookies – Easy Melted Chocolate Top Recipe

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These decadent cookies combine creamy peanut butter and fudgy brownie swirls, topped with a glossy layer of melted chocolate. Perfect for potlucks, gifting, or a cozy treat, they’re soft, chewy, and irresistibly delicious.

Ingredients

Scale
  • 1 cup (240g) creamy peanut butter
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips
  • 2 tsp coconut oil or vegetable oil (optional, for glossy finish)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat peanut butter and softened butter until smooth and fluffy (about 2 minutes).
  3. Add brown sugar and granulated sugar; beat until well combined.
  4. Mix in eggs and vanilla until incorporated.
  5. Sift in flour, baking soda, and salt. Stir until just combined.
  6. In a separate bowl, whisk melted butter and sugar until glossy.
  7. Beat in eggs, then cocoa powder, flour, salt, and vanilla. Mix until smooth and thick.
  8. Drop alternating spoonfuls of peanut butter dough and brownie dough into a clean bowl. Gently swirl together with a spatula, leaving visible streaks.
  9. If doughs are too sticky, chill for 15 minutes.
  10. Using a cookie scoop or tablespoon, scoop about 1.5 tablespoons of swirled dough onto prepared sheets, spacing 2 inches apart.
  11. For thicker cookies, chill the scooped dough for 10 minutes before baking.
  12. Bake for 10-12 minutes until edges are set and centers look slightly underdone. Rotate pans halfway through.
  13. Let cookies cool on sheets for 5 minutes, then transfer to wire racks.
  14. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring until smooth (about 1 minute total). Alternatively, melt in a double boiler.
  15. Drizzle or spread melted chocolate over cooled cookies. Optional: Sprinkle with flaky sea salt, chopped peanuts, or edible glitter.
  16. Let chocolate set for at least 30 minutes (or refrigerate for 10 minutes). Serve and enjoy!

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For nut-free, substitute sunflower seed butter. Chill dough for thicker cookies and underbake slightly for a soft, chewy texture. Let cookies cool completely before adding chocolate topping. Optional toppings include flaky sea salt or chopped peanuts.

Nutrition

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Find it online: https://norasfoods.com/creamy-peanut-butter-brownie-swirl-cookies-easy-melted-chocolate-top-recipe/