Introduction

Chocolate Peanut Butter Swirl Cookies combine two beloved flavors into one irresistible treat. These cookies feature a beautiful marbled effect with rich chocolate and creamy peanut butter doughs, creating a perfect balance of sweet and nutty. They’re easy to make and sure to please any cookie lover.

A white plate holds a pile of round cookies each with two swirled layers: a rich dark brown chocolate layer and a smooth light tan peanut butter layer, twisted together in a spiral pattern. The cookies have a slightly cracked surface texture, showing the soft and crumbly dough beneath. The arrangement is close and overlapping with the cookies stacked casually, making the swirls on each one clearly visible. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Step 2: For the chocolate dough, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. 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 well combined. Gradually mix in the dry ingredients until just combined. Set aside.

Step 3: For the peanut butter dough, whisk together the flour, baking soda, and salt in a medium bowl. In another large bowl, cream the softened butter, granulated sugar, and brown sugar until fluffy. Add the peanut butter and mix until smooth. Beat in the egg and vanilla extract. Gradually incorporate the dry ingredients until just combined.

Step 4: Take equal portions of each dough (about 2 tablespoons each) and gently roll them together in your hands to create a swirl effect. Avoid overmixing to maintain distinct swirls. Place the combined dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 5: Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Remove from the oven and let 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 a smoother dough and better texture.

Work quickly and gently when combining doughs to preserve the marbled pattern.

Use a cookie scoop to ensure uniform cookie size and even baking.

To add a crunchy twist, fold in chopped peanuts or chocolate chips to either dough before baking.

FAQs

Can I use natural peanut butter instead of creamy?

Natural peanut butter can be used, but it may alter the texture of the dough slightly. It’s best if the natural peanut butter is well stirred and smooth for easier mixing.

How do I keep the swirl pattern visible?

Gently roll the two doughs together without overmixing or fully blending them. The goal is to combine them just enough for a marbled look while keeping the distinct chocolate and peanut butter sections visible.