Description
Rich, nutty peanut butter meets fudgy brownie ribbons for a cookie that’s crisp at the edges and molten in the center.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 1 tsp (6 g) baking soda
- 1/2 tsp (3 g) fine sea salt
- 113 g (1/2 cup) unsalted butter, softened
- 200 g (3/4 cup + 2 tbsp) creamy peanut butter
- 150 g (3/4 cup, packed) light brown sugar
- 100 g (1/2 cup) granulated sugar
- 1 large egg
- 5 ml (1 tsp) vanilla extract
- 85 g (3 oz) bittersweet chocolate, chopped
- 28 g (2 tbsp) unsalted butter (for swirl)
- 40 g (3 tbsp) granulated sugar (for swirl)
- 1 large egg yolk (for swirl)
- 15 g (2 tbsp) all-purpose flour (for swirl)
- 6 g (1 tbsp) unsweetened cocoa powder
- Pinch fine sea salt (for swirl)
Instructions
- Make the cookie dough: Whisk flour, baking soda, and salt in a bowl. Cream butter with sugars, then add peanut butter, egg, and vanilla. Stir in dry ingredients.
- Chill the dough: Scoop dough into balls and chill for 30–45 minutes.
- Make the brownie swirl: Melt chocolate and butter, then mix in sugar, egg yolk, flour, cocoa powder, and salt until thick.
- Assemble the cookies: Preheat oven to 175°C (350°F). Flatten each dough ball, add brownie swirl, and gently mix.
- Bake and cool: Bake for 10–12 minutes, cool on pan for 5 minutes, then transfer to rack.
Notes
For vegan options, swap butter for coconut oil and use a flax egg. For gluten-free, use a 1:1 gluten-free blend and xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 30mg