Introduction

These soft-baked peanut butter chocolate swirl cookies combine rich chocolate and creamy peanut butter in one irresistible treat. Perfectly tender with a delightful swirl pattern, they’re sure to satisfy any sweet tooth. Whether for a cozy afternoon snack or a special dessert, these cookies are a must-try.

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

Step 1: Make the chocolate cookie dough by creaming the butter and sugars together with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract, then beat on high until combined, scraping the bowl as needed. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture on low speed. Increase to high speed and beat in milk and chocolate chips. The dough will be sticky.

Step 2: Make the peanut butter dough by creaming the butter and sugars on medium-high speed until fluffy, about 3 minutes. Add the egg and beat until combined. Mix in peanut butter and vanilla extract. Slowly add flour, baking soda, and salt on low speed. Beat in chocolate chips once combined.

Step 3: Cover both doughs tightly and chill in the refrigerator for at least 3 hours or up to 3 days. Chilling is essential to prevent dough from being too sticky and to avoid overspreading.

Step 4: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

Step 5: Measure about 2 tablespoons (40g) of chocolate dough and roll into a ball. Then, do the same with peanut butter dough. Press both balls together and roll into one large ball. Repeat for each cookie, wiping hands as needed due to sticky dough.

Step 6: Bake cookies for 12–14 minutes until edges are set but centers remain soft. If the cookies don’t spread by 9 minutes, remove the sheets and gently tap them on the counter to encourage spreading, then return to oven.

Step 7: Cool cookies on the baking sheet for 5 minutes. Optionally, press extra chocolate chips on top for decoration. Transfer to a wire rack and let cool completely. Cookies will deflate slightly as they cool.

Tips & Variations

Use natural unsweetened cocoa powder for the best chocolate flavor without added sugar.

Try swapping semi-sweet chocolate chips for dark or milk chocolate to adjust sweetness.

For crunchier cookies, bake an extra 1–2 minutes, watching carefully to avoid burning.

Chilling the dough is crucial for controlling spread and achieving soft texture.

To enhance peanut butter flavor, try a mix of creamy and chunky peanut butter.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to avoid making the cookies too salty.

Can I freeze the cookie dough?

Absolutely! Wrap the dough tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Dessert

Soft-Baked Peanut Butter Chocolate Swirl Cookies Recipe