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moist brownie ripple peanut butter

Moist Brownie Ripple Peanut Butter Cookies

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Prep Time 20 minutes
Cook Time 24 minutes
Resting Time 15 minutes
Total Time 59 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 handheld mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 2 Baking sheet
  • 2 silicone baking mat or 2 sheets parchment paper
  • 1 Cookie scoop 1.5-tablespoon
  • 1 Wire rack
  • 1 Cooling rack

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter room temperature
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup semi-sweet chocolate chips melted
  • 1/4 cup cocoa powder unsweetened
  • 2 tablespoons milk warm
  • 1/3 cup mini chocolate chips optional for topping
  • 2 tablespoons granulated sugar for rolling, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment.
  • In a small microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second bursts, stirring between each, until smooth; let cool 3 minutes.
  • In a medium bowl, whisk flour, baking soda, baking powder, and salt until combined.
  • In a large bowl, beat softened butter, peanut butter, brown sugar, and granulated sugar on medium speed until light and creamy, about 2 minutes.
  • Beat in the egg and vanilla until fully incorporated and smooth.
  • Add dry ingredients to the wet mixture and mix on low just until a soft dough forms.
  • In a separate bowl, whisk cocoa powder with warm milk until a glossy paste forms with no lumps.
  • Divide the peanut butter dough roughly in half, then stir the cocoa paste and melted chocolate into one half to create a brownie dough.
  • Pinch off equal bits of peanut butter dough and brownie dough, press together, and twist gently to create a marbled ball about 1.5 tablespoons in size.
  • If desired, roll each ball lightly in granulated sugar, then place on prepared sheets spaced 2 inches apart and top with a few mini chocolate chips.
  • Gently flatten each dough ball to about 3/4-inch thickness with your fingers or the bottom of a glass.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and centers look slightly underbaked.
  • Cool cookies on the sheet for 5 minutes to set, then transfer to a wire rack to cool an additional 10 minutes.
  • Repeat with remaining dough, rotating sheets between batches for even baking.

Notes

For the best ripple effect, avoid overmixing the two doughs—just press and twist once or twice to keep distinct swirls. If the dough feels sticky, chill both halves for 15 to 20 minutes before marbling to make shaping easier. Use room-temperature ingredients for a smoother batter and consistent spread. Oven temperatures vary, so start checking at the 9-minute mark; cookies should look puffed with soft centers that firm up as they cool. Swap creamy peanut butter for natural only if it’s well-stirred and not too runny, and adjust with 1 to 2 tablespoons extra flour if the dough seems loose. Store cookies in an airtight container with a slice of bread to keep them soft, or freeze shaped dough balls and bake from frozen, adding 1 to 2 minutes to bake time.
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