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Soft-Baked Peanut Butter Chocolate Swirl Cookies

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Soft-baked peanut butter chocolate swirl cookies combine rich peanut butter dough with decadent chocolate cookie dough for a beautiful marbled treat. These thick, tender cookies feature soft centers, lightly chewy edges, and a delicious balance of peanut butter and chocolate.

Ingredients

  • 1 and 1/4 cups (156 g) all-purpose flour, for peanut butter dough
  • 1/2 teaspoon baking soda, for peanut butter dough
  • 1/4 teaspoon salt, for peanut butter dough
  • 1/2 cup (113 g) unsalted butter, softened, for peanut butter dough
  • 1/2 cup (100 g) packed light brown sugar, for peanut butter dough
  • 1/4 cup (50 g) granulated sugar, for peanut butter dough
  • 1 large egg, for peanut butter dough
  • 3/4 cup (190 g) creamy peanut butter
  • 1 teaspoon pure vanilla extract, for peanut butter dough
  • 1 cup (125 g) all-purpose flour, for chocolate dough
  • 1/3 cup (28 g) unsweetened natural cocoa powder
  • 1/2 teaspoon baking soda, for chocolate dough
  • 1/4 teaspoon salt, for chocolate dough
  • 1/2 cup (113 g) unsalted butter, softened, for chocolate dough
  • 1/2 cup (100 g) packed light brown sugar, for chocolate dough
  • 1/4 cup (50 g) granulated sugar, for chocolate dough
  • 1 large egg, for chocolate dough
  • 1 teaspoon pure vanilla extract, for chocolate dough

Instructions

  1. Prepare the peanut butter dough: Whisk together the flour, baking soda, and salt in a medium bowl.
  2. In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth. Add the egg, peanut butter, and vanilla extract, mixing until combined.
  3. Gradually add the dry ingredients to the wet ingredients and mix until a soft peanut butter cookie dough forms.
  4. Prepare the chocolate dough: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Beat the softened butter, brown sugar, and granulated sugar until creamy. Mix in the egg and vanilla extract. Gradually incorporate the dry ingredients until a thick chocolate cookie dough forms.
  6. Cover both doughs and refrigerate for at least 2 hours, or until firm enough to handle.
  7. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  8. Scoop small portions of peanut butter dough and chocolate dough. Gently press one portion of each together and roll into a ball, allowing the two colors to create a swirled appearance. Avoid overmixing to preserve the marbled effect.
  9. Arrange the cookie dough balls on the prepared baking sheets, leaving approximately 2 inches between cookies.
  10. Bake for approximately 11–13 minutes, or until the edges appear set while the centers remain slightly soft.
  11. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • This is an adapted reconstruction of the linked recipe, not a verified transcription of the original ingredient quantities or directions.
  • Use conventional creamy peanut butter for a consistent dough texture. Natural peanut butter may produce different results.
  • Chilling the dough helps prevent excessive spreading and makes the two doughs easier to shape.
  • Do not overmix the chocolate and peanut butter doughs when shaping the cookies. Keeping the colors distinct creates a more attractive swirl.
  • For soft centers, remove the cookies when the edges are set and the middles still look slightly underbaked.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Cookie dough balls can be frozen for up to 3 months. Bake directly from frozen, adding approximately 1–2 minutes to the baking time.
  • For extra chocolate flavor, add mini chocolate chips to the chocolate dough.

Nutrition

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