Marbled Peanut Butter Brownie Cookies

One peanut butter dough is made and divided; cocoa and melted chocolate go into one half to make the brownie dough.

Equal pieces of each are pressed together and rolled lightly so the colours marble, then a small well in each gets a little more peanut butter. These contain peanuts.

Ingredient Notes

Creamy peanut butter

Half a cup in the dough and a quarter cup for the centers.

Semisweet chocolate

Two ounces, melted, with a quarter cup of cocoa for the brownie half.

Flaky salt

Half a teaspoon, scattered on after baking.

How to Make It

1. Sheets lined

   Heat oven to 350°F and line two baking sheets.

2. Creamed

   Beat unsalted butter, 1/2 cup creamy peanut butter, packed brown sugar, and granulated sugar. Beat in the large egg and vanilla extract.

3. Dough divided

   Mix in all-purpose flour, baking soda, and fine salt. Divide the dough in half.

4. Chocolate half

   Stir unsweetened cocoa powder and melted semisweet chocolate into one half.

5. Marbled and filled

   Pinch together equal pieces of peanut-butter dough and chocolate dough, roll lightly to marble, and place on the sheets. Make a small well in each and add a little of the remaining 1/4 cup creamy peanut butter.

6. Baked and salted

   Bake 10 to 12 minutes until edges are set and centers remain soft. Finish with flaky salt.

Success Tips

• Use a scale to split the dough into two equal halves.
• Twist the two pieces together only once or twice before rolling.
• Scatter the flaky salt while the cookies are still warm so it sticks.

Why This Recipe Works

• Starting from one dough means both halves bake at the same rate.
• Rolling only lightly keeps two distinct colours.
• The well holds the peanut butter in place as the cookie spreads.
• Pulling them while the centers are soft keeps them chewy.

Storage and Reheating

Serving Ideas

Serve at room temperature with cold milk.