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Peanut butter swirl brownie cookies
Prep Time
10
mins
Cook Time
14
mins
(Gluten-free, dairy-free)
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
Preheat oven to 350F (180C). Line a cookie sheet with parchment paper.
In a small bowl, combine peanut butter with the 2 tbs icing sugar until smooth and creamy. Set aside.
In a large mixing bowl, combine remaining icing sugar and cocoa until evenly distributed.
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!
Stir in chocolate chips until evenly distributed.
Drop peanut butter mixture by the tablespoon into the chocolate mixture and swirl lightly.
Drop by heaping tablespoon onto the parchment lined cookie sheet.
Bake for 12-14 minutes until the cookies are puffed, cracked and set around the edges.
Allow cookies to cool on the cookie sheet and then remove to an airtight container.