Prep oven & trays

• Preheat oven to 350°F (175°C).

• Line two baking sheets with parchment paper.

Melt chocolate & butter

• In a heatproof bowl over a saucepan of simmering water (double boiler) or in a microwave-safe bowl, melt unsalted butter and chopped semisweet chocolate.

• Stir until smooth, remove from heat, and let cool slightly.

Mix wet ingredients

• In a medium mixing bowl, whisk granulated sugar, light brown sugar, eggs, and vanilla extract until thick and pale.

Combine chocolate & egg mixtures

• Slowly pour the cooled chocolate mixture into the sugar-egg mixture, stirring gently until well combined.

Add dry ingredients

• Sift together flour, cocoa powder, baking powder, and salt.

• Fold gently into the wet mixture with a spatula until just combined (do not overmix).

Make peanut butter swirl

• In a small bowl, stir creamy peanut butter and powdered sugar until smooth.

Assemble cookies

• Scoop 1 tablespoon portions of brownie batter onto the prepared baking sheets, spacing them about 2 inches apart.

• Drop ½ teaspoon of peanut butter mixture on top of each cookie dough mound.

• Use a toothpick or skewer to gently swirl the peanut butter into the chocolate batter.

Bake

• Bake for 10–12 minutes, until the tops are slightly crackly but centers remain soft.

Cool & enjoy

• Let cookies cool on the tray for 5 minutes before transferring to a wire rack.

• Serve warm or store in an airtight container.