Soft and chewy on the inside, crunchy on the outside, these naturally gluten and dairy-free peanut butter and chocolate cookies will be the hit of any gathering!

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Another yummy combination of chocolate and peanut butter.  A very moist cookie with peanut butter swirls throughout.  Be careful, it’s a little crumbly, but very more-ish!  My recommendation is to use crunchy peanut butter, not creamy.  This will give the cookies a similar texture to the chocolate crackle cookies (recipe here) but with the peanut butter swirl as an added extra!

Peanut butter swirl brownie cookies
Yields 48
Print
Prep Time
10 min
Cook Time
14 min
Prep Time
10 min
Cook Time
14 min
96 calories
16 g
16 g
4 g
2 g
1 g
25 g
27 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
25g
Yields
48
Amount Per Serving
Calories 96
Calories from Fat 31
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 16mg
5%
Sodium 27mg
1%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
5%
Sugars 13g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup peanut butter
  2. 2 tbs icing sugar
  3. 4 1/2 cups icing sugar
  4. 1 1/3 cup cocoa powder
  5. 4 eggs
  6. 1 tsp vanilla extract
  7. 1 cup chocolate chips (dairy-free if needed)
Instructions
  1. Preheat oven to 350F (180C). Line a cookie sheet with parchment paper.
  2. In a small bowl, combine peanut butter with the 2 tbs icing sugar until smooth and creamy. Set aside.
  3. In a large mixing bowl, combine remaining icing sugar and cocoa until evenly distributed.
  4. Add eggs and vanilla and mix until well combined. This may look like it will never combine, but keep mixing and it will form a gooey mass in time!
  5. Stir in chocolate chips until evenly distributed.
  6. Drop peanut butter mixture by the tablespoon into the chocolate mixture and swirl lightly.
  7. Drop by heaping tablespoon onto the parchment lined cookie sheet.
  8. Bake for 12-14 minutes until the cookies are puffed, cracked and set around the edges.
  9. Allow cookies to cool on the cookie sheet and then remove to an airtight container.
beta
calories
96
fat
4g
protein
2g
carbs
16g
more
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