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Soft-Baked Peanut Butter Chocolate Swirl Cookies Recipe

★★★★★

4.6 from 146 reviews
  • Author: Harry
  • Total Time: 3 hours 35 minutes (including chilling time)
  • Yield: Approximately 24 cookies 1x

Description

These Soft-Baked Peanut Butter Chocolate Swirl Cookies combine two classic flavors into one irresistible treat. Featuring rich, fudgy chocolate cookie dough swirled with creamy peanut butter dough and studded with semi-sweet chocolate chips, these cookies are soft, chewy, and perfect for any chocolate and peanut butter lover. Chilling the dough ensures they bake up with perfect texture and minimal spread.

Ingredients

Scale

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 for about 3 minutes until light and fluffy. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the bowl as needed. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Beat until combined. Switch to high speed and mix in the milk, followed by the chocolate chips. The dough will be sticky and tacky.
  2. Make the peanut butter dough: Cream the butter and sugars together again on medium-high speed for about 3 minutes until light and fluffy. Add the egg and beat on high speed until combined. Scrape down the bowl. Add peanut butter and vanilla extract and beat until combined. Slowly add the flour, baking soda, and salt with mixer on low. Once combined, beat in the chocolate chips.
  3. Chill the doughs: Cover both doughs tightly and refrigerate for at least 3 hours or up to 3 days. This step is essential for workable dough and to prevent overspreading of cookies during baking.
  4. Prepare for baking: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  5. Form the cookies: Measure about 2 tablespoons (40g) of chocolate dough and roll into a ball. Then measure about 2 tablespoons (40g) of peanut butter dough and roll into a ball. Press the two balls together and gently roll to form one large ball. Wipe your hands frequently as the chocolate dough can be sticky. Repeat for all cookies.
  6. Bake: Place the dough balls on prepared sheets and bake for 12–14 minutes until edges appear set but centers still look soft. If the doughs are not spreading by 9 minutes, remove from oven and lightly bang the baking sheet 2–3 times on the counter to encourage spreading, then return to bake.
  7. Cool and finish: Let cookies cool on the baking sheet for 5 minutes. Optionally press a few extra chocolate chips on top for presentation. Transfer cookies to a wire rack to cool completely as they will deflate slightly while cooling.
  8. Store: Keep leftover cookies covered at room temperature in an airtight container for up to 1 week.

Notes

  • Chilling the dough is essential to control spreading and develop flavor.
  • Using softened butter at room temperature helps achieve the right dough consistency for creaming.
  • Pressing extra chocolate chips on warm cookies adds a pretty finish but is optional.
  • Adjust baking time slightly depending on your oven and cookie size.
  • For dairy-free or vegan adaptations, substitute butter, chocolate chips, and milk with suitable alternatives.
  • Prep Time: 20 minutes
  • Cook Time: 12-14 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: soft-baked cookies, peanut butter cookies, chocolate swirl cookies, chocolate peanut butter cookies, chewy cookies, homemade cookies

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Find it online: https://dishesbyharry.com/soft-baked-peanut-butter-chocolate-swirl-cookies-recipe/