Description
Thick, soft, and bakery-style, these peanut butter chocolate swirl cookies combine two rich cookie doughs in one irresistible treat. Perfectly marbled and easy to freeze!
Ingredients
Chocolate Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 cup all-purpose flour (spooned & leveled)
- ⅔ cup natural unsweetened cocoa powder
- 1 tsp baking soda
- ⅛ tsp salt
- 1 tbsp milk (any kind)
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Peanut Butter Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temp
- ¾ cup creamy peanut butter
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Make the chocolate dough: Beat butter and sugars until light and fluffy (2–3 minutes). Add egg and vanilla. Mix dry ingredients separately, then add to the wet. Mix in milk and chocolate chips. Dough will be tacky.
- Make the peanut butter dough: Beat butter and sugars until fluffy. Add egg, then peanut butter and vanilla. Mix in dry ingredients, then chocolate chips.
- Chill both doughs for at least 3 hours (or up to 3 days).
- Preheat oven to 350°F and line baking sheets with parchment.
- Scoop ~2 tbsp of each dough, press together, and roll into one large ball. Repeat with remaining doughs.
- Bake for 12–14 minutes. If not spreading by minute 9, bang pan gently on the counter. Continue baking.
- Cool 5 minutes on pan. Add extra chocolate chips on top if desired. Transfer to a wire rack to cool completely.
Notes
- Use creamy, shelf-stable peanut butter for best results.
- For bakery-style appearance, press a few chocolate chips into warm cookies right after baking.
- Chill time is essential don’t skip it.
- To freeze dough: shape and freeze swirled balls, then bake from frozen (add 1–2 minutes).