Peanut Butter Brownie Cookies: Velvety

Instructions:

1. Cream together the melted butter and granulated sugar until smooth. Beat in the egg and vanilla extract until the mixture looks glossy.
2. In a separate bowl, sift the cocoa powder, flour, baking soda, and salt; gradually fold these dry ingredients into the wet mixture until just combined.
3. Stir in the chocolate chips. Let the dough rest for 30 minutes at room temperature.
4. While the dough rests, whisk together the creamy peanut butter, powdered sugar, cream, and salt until velvety. Transfer to a piping bag or Ziploc bag with a snipped corner.
5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of brownie dough onto parchment-lined baking sheets, spacing them 2 inches apart.
6. Pipe a small dollop of the peanut butter mixture onto the center of each cookie. Use a toothpick to gently drag the peanut butter through the chocolate in 'C' or 'S' motions to create a swirl.
7. Bake for 10–12 minutes until edges are set but centers remain soft.
8. Cool on the pan for 5 minutes before transferring to a wire rack.