Peanut butter swirl brownie cookies

Another yummy combination of chocolate and peanut butter – these naturally gluten-free peanut butter swirl brownie cookies are crunchy and chewy all at the same time!

Another yummy combination of chocolate and peanut butter. How many combinations can I come up with?  I’ve had the combination in cookies, slices, cakes … even granola!  And I bring you just another cookie recipe with my favorite two ingredients.

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!

These peanut butter swirl brownie cookies are crunchy and chewy all at the same time.  These are extremely more-ish – beware. And note that there’s a lot of sugar in these peanut butter swirl brownie cookies – possibly the reason why they are so more-ish! Fun fact – I tried to make these healthier by reducing the amount of powdered sugar in them.  And they failed.  Dismally.  This is just one of those times where you have to go with the sugar-ed version.  And enjoy every bite!

My family love them.  And so will you.  Let me know if you try them – and how many you find yourself eating at a time!

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Peanut butter swirl brownie cookies

(Gluten-free, dairy-free)

Prep Time 10 minutes

Cook Time 14 minutes

Servings 24

Ingredients

For the swirl

• 2/3 cup peanut butter crunchy is preferred
• 2 tbs icing sugar (powdered sugar)

For the cookie

• 4 1/2 cups icing sugar (powdered sugar)
• 1 1/3 cup cocoa powder
• 4 eggs
• 1 tsp vanilla extract
• 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.