Description
Enjoy these soft, chewy Chocolate Peanut Butter Swirl Cookies. They feature a beautiful marbled design with rich cocoa and creamy peanut butter, offering a nostalgic and comforting taste of childhood.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare the chocolate dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large mixing bowl, beat the butter and sugars until light and fluffy. Add the egg and vanilla, mixing until smooth. Gradually add the dry ingredients, stirring until fully combined. Set aside.
- Prepare the peanut butter dough: In another bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream the butter, peanut butter, and sugars until smooth and fluffy. Beat in the egg and vanilla. Add the dry ingredients gradually and mix until the dough forms.
- Create the swirl: Scoop about 1 tablespoon of each dough. Gently press them together and roll lightly between your palms. Avoid overmixing to maintain distinct colors. Place on the baking sheet and slightly flatten.
- Bake for 10–12 minutes, or until the edges are set but the centers still appear soft. The cookies will firm up as they cool.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies freeze well. Allow them to cool completely, then store in a freezer bag for up to 2 months. Reheat in the microwave for a fresh-baked texture.
- For best results, use room temperature butter for both doughs.
- Do not overbake; remove cookies when centers look slightly underdone for a soft, chewy texture.
- Consider adding chocolate chips or peanut butter chips for extra flavor.
- For smaller cookies, use half-tablespoon scoops.
- You can make the dough ahead of time and store it in the fridge for up to 2 days.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx.)
- Calories: 160
- Sugar: 10g
- Fat: 9g
- Carbohydrates: 18g
- Protein: 3g