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Chocolate Peanut Butter Swirl Cookies Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://victoriablair.com/chocolate-peanut-butter-swirl-cookies-recipe/