Easy Peanut Butter Chocolate Swirl Cookies

This peanut butter chocolate swirl cookies recipe is pure bakery magic in your own kitchen. These cookies are thick, soft, rich, and irresistibly swirled with two dreamy doughs classic chocolate and creamy peanut butter. Every bite is like a chewy brownie-meets-cookie-meets-peanut-butter-cup moment, and yes, they’re every bit as delicious as they sound.

These cookies strike the perfect balance between indulgent and fun. You’ll whip up two simple doughs one deep, dark, and chocolatey, the other rich and peanut buttery then swirl them together into bakery-style treats that are as beautiful as they are satisfying. If you love cookies that balance peanut butter, chocolate, and oats, you might also want to try my Peanut Butter Banana Oat Cookies, Chocolate Peanut Butter Breakfast Cookies, or Banana Peanut Butter Cookies with Vanilla all of them bring that same cozy combo of flavor and texture in slightly different ways.

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Why You’ll Love This Peanut Butter Chocolate Swirl Cookies Recipe

Two cookies in one. Each cookie is a perfect marriage of fudgy chocolate and creamy peanut butter.
Soft, thick texture. Thanks to the chill time, these cookies bake up with crisp edges and gooey centers.
Eye-catching swirl. Rolling the two doughs together creates a naturally marbled look without extra effort.
Balanced flavor. Not overly sweet, just the right hint of salt and richness.
Bake-ahead friendly. The dough holds beautifully in the fridge, making it easy to bake fresh anytime.
Impresses every time. They look gourmet and taste even better.
Freezes like a dream. Whether you freeze the dough or the baked cookies, they stay soft and chewy when reheated.** Chocolate and peanut butter doughs baked into one perfect cookie.
Rich, soft, and chewy. These cookies have a tender middle and slightly crisp edges.
Gorgeous swirl. No fancy tools needed, just roll and press.
Make-ahead friendly. Dough can chill for up to 3 days before baking.
Crowd-pleasing. These cookies are always the first to disappear.
Freezer-ready. You can freeze the dough or baked cookies.

table talk

With Liliya!

These cookies are what I bake when I want to seriously impress someone (and also sneak a few from the cooling rack myself). The peanut butter swirl gives them a nostalgic feel, but the texture and flavor feel like something straight from a bakery case. If you’re a fan of Reese’s, brownies, or big bakery-style cookies you’re going to love these.

Liliya

Ingredients Needed For Peanut Butter Chocolate Swirl Cookies

Unsalted Butter. Softened to room temperature. Essential for the soft texture and flavor.
Granulated Sugar + Brown Sugar. A mix for sweetness and moisture. Brown sugar adds chew and depth.
Eggs. Add structure and richness. Let them come to room temperature for best mixing.
Vanilla Extract. Enhances the chocolate and peanut butter.
All-Purpose Flour. Spoon and level to avoid dense cookies.
Cocoa Powder. Use natural unsweetened for a rich, brownie-like flavor.
Baking Soda. Gives the cookies lift and spread.
Salt. Balances all the sweetness.
Milk. Just a splash to loosen the chocolate dough.
Creamy Peanut Butter. Use shelf-stable, smooth peanut butter (like Jif or Skippy) for best consistency.
Chocolate Chips. Semi-sweet chips are perfect here. Add extras on top for that bakery-style look.

How I Make Peanut Butter Chocolate Swirl Cookies

(This is a quick overview of how I make peanut butter chocolate swirl cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

peanut-butter-chocolate-swirl-cookies-steps

Make the chocolate cookie dough. Cream butter and sugars, add egg and vanilla. Mix in dry ingredients (flour, cocoa, soda, salt). Stir in milk and chocolate chips. Dough will be tacky.
Make the peanut butter dough. Cream butter and sugars, then egg. Beat in peanut butter and vanilla. Add flour, baking soda, salt, and chocolate chips.
Chill the doughs. Cover both bowls and refrigerate at least 3 hours (or up to 3 days). This step is crucial for thick cookies.
Shape and swirl. Roll 2 tablespoons of each dough into balls, press them together, and roll into one large dough ball. Place on a lined baking sheet.
Bake. Bake at 350°F for 12–14 minutes. If they’re not spreading by minute 9, remove and gently bang the pan on the counter. Return to finish baking.
Cool. Let cookies sit for 5 minutes on the pan, then transfer to a rack to finish cooling. Press extra chips on top while warm if you like.

Expert Tips for Peanut Butter Chocolate Swirl Cookies

Chill time matters don’t skip it! It helps the cookies hold their shape and ensures a soft, chewy texture.

Use a cookie scoop for even-sized portions, which helps the cookies bake uniformly.

Roll the two doughs together gently just enough to create the swirl. Overmixing will blur the pattern.

If your chocolate dough feels extra sticky, pop it in the fridge for an extra 15 minutes or dust your hands with flour.

If the cookies don’t start to spread by minute 9, remove the tray and give it a firm tap on the counter this encourages that perfect crackle.

Add extra chocolate chips to the tops of warm cookies for a bakery-style finish that looks as good as it tastes.

Peanut Butter Chocolate Swirl Cookies Recipe Variations and Substitutions

Mini Cookie Version. Use 1 tablespoon of each dough and bake for 9–10 minutes for bite-sized cookies with all the swirl.
Crunchy Peanut Butter. If you love extra texture, use crunchy peanut butter instead of creamy in the peanut butter dough.
Peanut Butter Cup Style. Press a mini peanut butter cup into the center of each cookie after baking for a decadent twist.
Nut-Free Version. Replace peanut butter with sunflower seed butter and skip any nut add-ins.
Salted Swirl. Sprinkle flaky sea salt over the cookies right after baking for a sweet-and-salty bakery touch.
Stuffed Cookie. Add a piece of chocolate or peanut butter candy to the center of each dough ball before baking.
Festive Touch. Stir red and green M&Ms or colored sprinkles into the peanut butter dough for a holiday-ready cookie.

Storing / Freezing Peanut Butter Chocolate Swirl Cookies

Room Temperature Storage. Let the cookies cool completely before storing. Place them in an airtight container at room temperature. They stay soft and chewy for up to 1 week. For best texture, layer with parchment paper to prevent sticking.
Refrigerator Storage. If you live in a warm climate or prefer a firmer texture, refrigerate cookies in an airtight container for up to 10 days. Let them come to room temp or warm briefly before serving.
Freezing Baked Cookies. To freeze already baked cookies, let them cool fully. Place them in a freezer-safe bag or airtight container with parchment between layers. Freeze for up to 2 months. To enjoy, thaw at room temp or microwave for 10–15 seconds until just warm.
Freezing the Dough. After shaping each swirled dough ball, freeze them on a baking sheet until solid. Transfer to a zip-top freezer bag, label, and store for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the bake time.

These cookies are perfect for prepping ahead for holidays, cookie boxes, or sudden cravings they bake up just as beautifully after freezing. in an airtight container at room temperature for up to 1 week. They stay soft and flavorful for days.
To freeze baked cookies: Cool completely, then layer with parchment in a zip-top bag or airtight container. Freeze for up to 2 months.
To freeze the dough: Shape swirled cookie dough balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to bake time.

FAQs About Peanut Butter Chocolate Swirl Cookies

Do I need to chill the doughs?

Yes at least 3 hours is ideal. This ensures the cookies stay thick, don’t overspread, and bake evenly.

Can I make just one of the doughs?

Totally! If you’re short on time or ingredients, bake either the peanut butter or the chocolate dough on its own. You’ll still get a great cookie.

What type of peanut butter works best?

Shelf-stable creamy peanut butter (like Jif or Skippy) gives the best consistency. Avoid natural peanut butters they can separate and make the dough oily.

Can I freeze them?

Yes! Both baked cookies and shaped dough balls freeze well. Just add a couple of minutes to the bake time if baking from frozen.

Why aren’t my cookies spreading?

Dough that’s too cold, too much flour, or skipping the pan-banging trick can all cause this. Let dough sit out 10 minutes before baking, and gently tap the tray halfway through.