Introduction

Chocolate Peanut Butter Swirl Cookies bring together the rich flavors of cocoa and creamy peanut butter in a delightful marbled design. These soft, chewy treats are perfect for satisfying your sweet tooth and impressing friends and family.

A white plate holds a pile of round swirl cookies, each with two main colors and textures: dark brown chocolate and light tan peanut butter. The cookies have a cracked, slightly rough surface, with the chocolate and peanut butter dough twisted together in a spiral pattern, creating a marbled look. The arrangement shows several cookies overlapping, filling the plate and emphasizing their soft, dense texture. The background is a white marbled surface, and the photo has a warm, close-up feel. 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, then gradually add the dry ingredients until just combined. Set aside.
Step 3: For the peanut butter dough, whisk the flour, baking soda, and salt in another medium bowl. In a 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 stir in the dry ingredients until just combined.
Step 4: Using equal portions (about 2 tablespoons each) of chocolate and peanut butter dough, gently roll them together in your hands to create a swirl effect. Avoid overmixing to maintain distinct patterns.
Step 5: Place the combined dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake for 10-12 minutes until the edges are set but centers remain slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Chill the dough for 30 minutes before baking to help maintain the swirl pattern and prevent spreading.
Use chunky peanut butter for added texture and a nutty crunch.
Add a sprinkle of sea salt on top before baking to enhance the chocolate and peanut butter flavors.
Substitute creamy almond butter for a different nutty twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. To reheat, warm the cookies in a low oven or microwave for a few seconds to regain softness.

How to Serve

A top-down view of various baking ingredients neatly arranged on a white marbled surface, including eleven white bowls and two brown eggs. Starting from the top left, there is a bowl filled with dark cocoa powder, next to a smaller bowl with white salt. To the right, a larger bowl holds reddish-brown cocoa powder. Below the salt, there is another bowl with white granulated sugar, and in the center, a medium-sized bowl filled with fine white sugar. To the right of the sugar, a bowl contains light brown cinnamon powder. Below the cinnamon, a small bowl has a fine white powder, possibly baking powder. At the center-bottom, a blue bowl holds a square piece of yellow butter. To the left, a small bowl contains amber-colored liquid, possibly vanilla extract. Below that, a bowl has creamy peanut butter with a smooth texture. At the bottom right, a larger bowl is filled with white flour piled high. Two brown eggs are placed between the peanut butter and flour bowls. The overall setup has a clean, organized look that shows a variety of textures and soft color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter in this recipe?

Yes, natural peanut butter works well but may cause the dough to be a bit softer. You might want to chill the dough before baking to help it hold its shape.

Can I make these cookies gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.