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!


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

Prep Time 10 minutes
Cook Time 14 minutes


  • 2/3 cup peanut butter
  • 2 tbs icing sugar
  • 4 1/2 cups icing sugar
  • 1 1/3 cup cocoa powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips dairy-free if needed


  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.