Description
My favorite fudgy brownie cookies elevated with a simple peanut butter swirl! These delightful cookies are perfect for weekend snacking or taking along to your next get-together.
Ingredients
Scale
- 2 large eggs, room temperature
- 3/4 cup (171g) unrefined cane sugar (or 3/4 cup/175g white granulated sugar)
- 1 cup (190g) chocolate chips (dairy-free if needed)
- 1/3 cup (74g) plant-based butter
- 1/2 tsp instant coffee granules or espresso powder (optional)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 cup (20g) Dutched cocoa powder
- 3/4 cup + 2 Tbsp (114g) all-purpose flour
- ~1/4 cup (64g) runny, natural peanut butter
Instructions
- Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- Add the room temp eggs and sugar to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the mixture is light in color and looks foamy and thick (about 3-5 minutes).
- Meanwhile, melt chocolate chips and butter together in a microwave-safe bowl using 30-second intervals, stirring in between. Stir in the instant coffee or espresso powder, then set aside to cool slightly.
- Stir vanilla extract into the thick, foamy sugar and egg mixture.
- Gently fold the cooled chocolate mixture into the sugar and egg mixture until fully combined.
- Sift in the cocoa powder, flour, salt, and baking powder. Gently mix until no streaks of dry ingredients remain.
- Allow the dough to rest at room temperature for 30 minutes to thicken.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop cookie dough using a 1.5 Tbsp scoop, placing 8 per sheet.
- Spoon 1/2 teaspoon of peanut butter onto each dough ball and swirl it gently with the small end of a chopstick to create marbled patterns.
- Bake for 5-6 minutes until the centers look slightly wet. Avoid over-baking.
- Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining dough. Store in a single layer in an airtight container at room temperature.
Notes
- Note 1: Plant-based butter can be substituted with regular unsalted butter.
- Note 2: Espresso powder enhances chocolate flavor without adding a coffee taste.
- Note 3: Dutched cocoa powder gives a richer color and smoother flavor.
- Note 4: Use natural, runny peanut butter for best swirling results.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Peanut Butter Swirl Brownie Cookies, fudgy brownie cookies, peanut butter cookies, easy dessert recipes, chocolate and peanut butter cookies