Chocolate Peanut Butter Swirl Cookies Recipe

Introduction

These Chocolate Peanut Butter Swirl Cookies combine two classic flavors into one stunning treat. Each cookie features a beautiful marbled effect with rich chocolate and creamy peanut butter, offering a perfect balance of taste and texture. They’re ideal for sharing or satisfying your sweet tooth at home.

Ingredients

• Chocolate Dough:
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Peanut Butter Dough:
• ¾ cup all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup unsalted butter, softened
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ½ cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Step 2: For the chocolate dough, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients, mixing until just combined. Set aside.
3. Step 3: For the peanut butter dough, whisk the flour, baking soda, and salt in another medium bowl. In a separate large bowl, cream the butter with both sugars until fluffy. Mix in the peanut butter until smooth, then beat in the egg and vanilla extract. Gradually combine the dry ingredients until just mixed.
4. Step 4: Take equal portions (about 2 tablespoons each) of chocolate and peanut butter dough. Gently roll them together in your hands to create a swirl effect without overmixing. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
5. Step 5: Bake for 10–12 minutes, until the edges are set but the centers remain slightly soft. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use room temperature butter and eggs for the best dough texture.
• Work quickly and gently when combining doughs to maintain distinct swirls.
• Consider adding mini chocolate chips to the peanut butter dough or chopped peanuts to the chocolate dough for extra texture.
• Use a cookie scoop to ensure even-sized cookies for uniform baking.
• Don’t overbake; cookies should appear slightly underdone when removed as they continue to cook on the baking sheet.
• Substitute natural peanut butter if desired, but adjust flour amounts if the dough feels too wet.

Storage

Store your cookies in an airtight container at room temperature for up to one week. For longer storage, wrap individual cookies in plastic wrap and freeze for up to three months. To keep cookies soft, place a slice of bread in the container with them. Reheat slightly in the microwave for 10–15 seconds if cookies become stale.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds extra texture to the cookies. They may spread a little less during baking but retain delicious flavor.

Why are my cookies spreading too much?

Excess spreading usually occurs if the butter is too warm or the dough is overmixed. Chilling the dough for 30 minutes before baking can help prevent this.

Chocolate Peanut Butter Swirl Cookies Recipe

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★★★★★

4.8 from 697 reviews

Delight in the rich combination of chocolate and peanut butter with these Chocolate Peanut Butter Swirl Cookies. Featuring two distinct doughs swirled together to create stunning marbled cookies, this recipe offers a perfect balance of sweet cocoa and creamy peanut butter flavors. With a soft center and lightly crisp edges, these cookies are perfect for any occasion and sure to satisfy your sweet cravings.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: 45 minutes
• Yield: 24 cookies 1x
• Category: Desserts
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Dough:

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Peanut Butter Dough:

• ¾ cup all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup unsalted butter, softened
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ½ cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Prepare for Baking: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Make the Chocolate Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until fully combined. Gradually mix the dry ingredients into the wet ingredients until just combined. Set aside.
3. Prepare the Peanut Butter Dough: In another medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream softened butter, granulated sugar, and brown sugar until fluffy. Add the peanut butter and mix until smooth. Beat in the egg and vanilla extract, then gradually incorporate the dry ingredients until just combined.
4. Create the Swirl Effect: Take equal portions (about 2 tablespoons each) of chocolate and peanut butter dough. Gently roll them together in your hands to maintain distinct swirls without overmixing. Place the combined dough balls on the prepared baking sheets, spacing them about 2 inches apart.
5. Bake to Perfection: Bake the cookies for 10-12 minutes, or until edges are set and centers appear slightly soft. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring cookies to a wire rack to cool completely.

Notes

• For extra indulgence, add mini chocolate chips to the peanut butter dough or chopped peanuts to the chocolate dough.
• You can substitute natural peanut butter, but you may need to adjust the flour if the dough becomes too wet.
• The cookies freeze well; wrap individually and store in freezer bags for up to 3 months.
• Dough can be made ahead and refrigerated for up to 3 days before baking.
• If cookies spread too much, chill the dough for 30 minutes before baking.
• Use a cookie scoop for consistent sizing and even baking.
• Do not overbake; cookies should look slightly underdone upon removal as they continue cooking on the hot pan.

Keywords: Chocolate Peanut Butter Swirl Cookies, chocolate cookies, peanut butter cookies, marbled cookies, easy cookie recipe, baking dessert