1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat—this helps the cookies bake evenly without sticking.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined. This mixture should feel silky and rich.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. I always remind myself to use eggs at room temperature because Mama Lu said it “helps everything come together without a fuss.”
4. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Slowly fold these dry ingredients into the wet mixture, stirring gently until just combined. The batter will be thick and chocolatey.
5. In a small bowl, mix the peanut butter with powdered sugar until smooth. If you prefer a looser swirl, you can add a teaspoon of milk or cream. This step is where you get to feel creative—don’t rush it.
6. Drop spoonfuls of the brownie batter onto the prepared baking sheets, spacing them about 2 inches apart. Then dollop a smaller spoonful of peanut butter mixture on top of each mound.
7. Using a butter knife or skewer, swirl the peanut butter into the brownie batter gently. You want pretty ribbons, not a full mix—kind of like the way Mama Lu would marble her cornbread with a little extra butter for richness.
8. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Don’t overbake; these cookies continue to firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This step is key for getting that perfect chewy texture.

One of my favorite parts about this recipe is the swirling—it reminds me of those quiet moments in Mama Lu’s kitchen where slow, deliberate movements were a kind of meditation. Take your time; it’s part of the joy.