Chocolate Peanut Butter Swirl Cookies Recipe

Introduction

These Chocolate Peanut Butter Swirl Cookies combine rich chocolate and creamy peanut butter in a delightful swirl of flavor. Soft, slightly chewy, and packed with chocolate chips, they are a perfect treat for any occasion.

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 2/3 cup (55g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 Tablespoon (15ml) milk (any kind, dairy or nondairy)
• 1 cup (180g) semi-sweet chocolate chips, plus a few more for topping
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 3/4 cup (185g) creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips

Instructions

1. Step 1: Make the chocolate cookie dough. Cream the butter and sugars together with a mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract, and beat on high speed until combined. Scrape down the bowl as needed. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. On low speed, slowly add the dry ingredients to the wet mixture. Beat on low until combined, then on high speed, beat in the milk and chocolate chips. The dough will be sticky and tacky.
2. Step 2: Make the peanut butter dough. Cream the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Scrape the bowl as needed. Add the peanut butter and vanilla extract, beating until smooth. With the mixer on low, add the flour, baking soda, and salt gradually. Once combined, beat in the chocolate chips.
3. Step 3: Cover both doughs tightly and chill them in the refrigerator for at least 3 hours or up to 3 days. Chilling is important to make the dough easier to work with and to prevent overspreading during baking.
4. Step 4: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats and set aside.
5. Step 5: Measure about 2 tablespoons (40g) of chocolate cookie dough and roll into a ball. Repeat with 2 tablespoons of peanut butter dough. Press the two balls together and roll gently into one large ball. Repeat for each cookie, wiping hands clean if dough becomes too sticky.
6. Step 6: Place the formed cookies on the prepared baking sheets, spacing them apart. Bake for 12–14 minutes until edges are set but centers remain soft. If cookies aren’t spreading by 9 minutes, remove from oven and gently bang the baking sheet on the counter 2–3 times to encourage spreading, then return to bake.
7. Step 7: Cool cookies on the baking sheet for 5 minutes. Optionally, press extra chocolate chips into the warm cookies for a decorative touch. Transfer to a wire rack to cool completely; cookies will deflate slightly as they cool.

Tips & Variations

• For a stronger peanut butter flavor, use natural peanut butter with no added sugar.
• Chilling the dough is critical to prevent the cookies from spreading too much in the oven.
• Try swapping semi-sweet chocolate chips for dark or milk chocolate chips according to your preference.
• Add a pinch of espresso powder to the chocolate dough to enhance the chocolate flavor.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. Reheat briefly in a microwave or oven to regain softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without chilling the dough?

Chilling the dough is essential for these cookies to prevent excessive spreading and to make shaping easier. Skipping this step may result in flat, thin cookies.

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of texture in your cookies. Just be aware it may slightly change the dough consistency.

Chocolate Peanut Butter Swirl Cookies Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

These decadent Chocolate Peanut Butter Swirl Cookies combine rich chocolate and creamy peanut butter doughs swirled together into one irresistible treat. Perfectly soft and chewy with melty chocolate chips, these cookies offer a delightful balance of flavors and textures, baked to golden perfection.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 12-14 minutes per batch
• Total Time: 3 hours 35 minutes (including chilling)
• Yield: Approximately 24 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cookie Dough

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 2/3 cup (55g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 Tablespoon (15ml) milk (any kind, dairy or nondairy)
• 1 cup (180g) semi-sweet chocolate chips, plus a few more for topping

Peanut Butter Cookie Dough

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 3/4 cup (185g) creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips

Instructions

1. Make the chocolate cookie dough: Cream the butter and sugars together using a handheld or stand mixer fitted with a paddle attachment on medium-high speed until the mixture is light and fluffy, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Beat on low just until combined, then switch to high speed and beat in the milk followed by the chocolate chips. The dough will be sticky and tacky.
2. Make the peanut butter dough: Using a clean bowl, cream the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat on high speed until incorporated. Scrape down the bowl as needed. Mix in the peanut butter and vanilla extract until fully combined. With the mixer on low speed, gradually add the flour, baking soda, and salt. Once mixed, beat in the chocolate chips.
3. Chill the doughs: Cover both the chocolate and peanut butter doughs tightly and refrigerate for at least 3 hours or up to 3 days. Chilling is essential to make the doughs easier to handle and to prevent the cookies from overspreading during baking.
4. Preheat the oven: Set your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
5. Shape the cookies: Measure about 2 tablespoons (40g) of the chocolate dough and roll it into a ball. Similarly, measure 2 tablespoons (40g) of the peanut butter dough and roll into another ball. Press the two balls together between your hands and roll them into one large combined ball. Repeat this process for each cookie, wiping your hands clean regularly to manage the sticky chocolate dough.
6. Bake the cookies: Place the shaped dough balls onto the prepared baking sheets and bake for 12–14 minutes, or until the edges look set while the centers remain soft. If the cookies aren’t spreading by around minute 9, carefully remove the baking sheet and gently bang it on the counter 2–3 times to encourage spreading, then return to the oven.
7. Cool and finish: Let the cookies cool on the baking sheet for 5 minutes. While warm, optionally press a few additional chocolate chips onto the tops for a pretty finish. Transfer the cookies to a wire rack to cool completely, during which they will slightly deflate.
8. Store leftovers: Store leftover cookies in an airtight container at room temperature for up to 1 week for best freshness.

Notes

• Chilling the dough at least 3 hours is crucial to prevent overspreading and to make the dough easier to handle.
• Use parchment paper or silicone mats on baking sheets to avoid sticking and promote even baking.
• If cookies do not spread, gently banging the baking sheet on the counter helps initiate spreading.
• Press additional chocolate chips on top of warm cookies for an attractive presentation.
• Allow cookies to cool completely on a wire rack to set texture and prevent sogginess.
• This recipe yields slightly more peanut butter dough, which is accounted for in cookie shaping.

Keywords: chocolate peanut butter cookies, swirl cookies, chocolate chip cookies, peanut butter cookies, homemade cookies, soft chewy cookies