These Peanut Butter Chocolate Swirl Cookies are a dream for anyone who loves peanut butter and chocolate together. Each cookie has a fun swirl of chocolate and peanut butter dough, giving them a marbled look. They're soft, chewy and packed with flavor - perfect for any sweet craving!
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Ingredients
This recipe brings together two delicious cookie doughs to create a chocolate peanut butter swirl cookie. You'll prepare each dough separately before combining them to for the perfect sweet and nutty treat.
Peanut butter cookie dough
You need the following ingredients for the peanut butter dough portion of this cookie:
- All-purpose flour - sifted to remove any lumps
- Baking soda and salt
- Unsalted butter - soften butter before starting recipe
- Brown sugar- you may use either dark brown or light brown sugar
- Granulated sugar
- Large egg - brought to room temperature
- Chunky peanut butter - if you're using natural peanut butter, make sure to stir it thoroughly so the oils are completely mixed in
- Pure vanilla extract
See recipe card for quantities.
Chocolate cookie dough
You need the following ingredients for the chocolate dough portion of this cookie:
- All-purpose flour and unsweetened cocoa powder - sifted to remove any lumps
- Baking soda and salt
- Unsalted butter - soften butter before starting recipe
- Brown sugar- you may use either dark brown or light brown sugar
- Granulated sugar
- Large egg - brought to room temperature
- Whole milk
- Pure vanilla extract
- Bittersweet chocolate chips
See recipe card for quantities
Instructions
As mentioned above, this Peanut Butter Chocolate Swirl Cookie recipe uses two doughs: one peanut butter and one chocolate. Follow the instructions below to make each dough. Note: both doughs need to chill in the fridge for at least 4 hours (or overnight), so plan accordingly.
Peanut butter cookie dough
Follow these instructions to make the peanut butter portion of the cookie:
1 -In a medium bowl, combine flour, baking soda and salt. Whisk together until ingredients are evenly distributed. Set aside for later.
2 - Using a stand mixer with the paddle attachment, mix the butter, granulated sugar and brown sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of the bowl as needed. Note: A hand mixer may also be used.
3 - Add egg to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
4 - Add the vanilla and peanut butter. Mix together on medium speed until well combined, scraping down sides of bowl and needed.
5 - Add flour mixture and mix on low speed until combined.
6 - Cover cookie dough with plastic wrap and place in refrigerator for at least 4 hours.
Chocolate cookie dough
Next, follow the instructions below to make the chocolate cookie dough:
1 - In a medium bowl, combine flour, cocoa powder, baking soda and salt. Whisk together until ingredients are evenly distributed. Set aside for later.
2 - Using a stand mixer with the paddle attachment, mix the butter, granulated sugar and brown sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of the bowl as needed. Note: A hand mixer may also be used.
3 - Add the egg and vanilla extract to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
4 - Add flour mixture and mix on low speed until combined.
5 - Add the milk and mix just until everything comes together. Be careful not to overmix, or the cookies can turn out dense and tough. Add chocolate chips to bowl and mix briefly until evenly distributed.
6 - Cover cookie dough with plastic wrap and place in refrigerator for at least 4 hours. (note - the cookie dough may be a bit sticky at this point; it will firm up while chilling in the refrigerator).
Roll and bake peanut butter chocolate swirl cookies
Once your doughs have chilled, take them out of the fridge and follow the steps below. For extra guidance, I’ve included a video showing how to shape the cookie dough into perfect balls.
1 - Preheat oven to 350℉ (177℃).
2 - Prepare three baking sheet pans by lining with parchment paper or silicone baking mats.
3 - Scoop 1 tablespoon of peanut butter dough and roll it into a ball. Place the dough ball on a baking sheet, and repeat until all the dough is used.
4 - Scoop 1 tablespoon of chocolate cookie dough and roll it into a ball. Place the dough ball on a baking sheet, and repeat until all the dough is used.
5 - Pick up one ball of peanut butter dough and one ball of chocolate dough. Press them together between your hands, then roll into a single ball. Place it on the cookie sheet and gently press down with your palm to flatten it slightly.
6 - Repeat with the remaining dough balls, making sure to leave about 2 inches of space between each cookie on your baking sheet.
7 - Bake for 13 to 14 minutes. Be careful not to overbake - the edges should look set, but the centers should still appear soft. Remove from oven and cool on sheet pans for 10 minutes. Transfer to a wire rack to cool completely.
Equipment
Gather the following equipment to make these chocolate peanut butter swirl cookies:
- 3 baking sheet pans - lined with silicone baking mats or parchment paper
- Electric mixer - you may use a stand- or hand-mixer for this recipe
- Cookie scoop - I use a scoop which measures out 1 tablespoon of cookie dough
- Bowls, measuring cups and spoons
- Silicone spatula
Storage
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, wrap well in plastic and freeze for up to 2 months.
Top Tip
It’s important to chill both cookie doughs in the refrigerator for at least 4 hours. Chilling makes the dough easier to handle, helps the cookies hold their shape while baking, and lets the flavors develop.
FAQ
Yes - simply replace the all-purpose flour with a 1-to-1 gluten free flour replacement. King Arthur Flour makes an excellent brand.
More dessert recipes for chocolate & peanut butter lovers
Love desserts with chocolate and peanut butter? Check out these recipes:
I hope you enjoy this recipe for Peanut Butter Chocolate Swirl Cookies as much as my family and friends have over the years!
📋 Recipe
Peanut Butter Chocolate Swirl Cookies
Equipment
- 3 Cookie Sheet Pans Lined with silicone baking mats or parchment paper
- 1 Electric mixer Hand or stand mixer
- 1 Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
Peanut Butter Cookie Dough
- 1¼ Cups All-purpose flour sifted
- ½ teaspoon Baking soda
- ¼ teaspoon Sea salt
- ¼ Cup Granulated sugar
- ½ Cup Brown sugar use light or dark brown sugar
- ½ Cup Unsalted butter softened
- 1 Large Egg room temperature
- 1 teaspoon Vanilla extract
- ¾ Cup Chunky peanut butter
Chocolate Cookie Dough
- 1 Cup All-purpose flour sifted
- ⅔ Cup Unsweetened cocoa powder, Dutch-processed sifted
- 1 teaspoon Baking soda
- ¼ teaspoon Sea salt
- ⅓ Cup Granulated sugar
- ½ Cup Brown sugar use light or dark brown sugar
- ½ Cup Unsalted butter softened
- 1 Large Egg room temperature
- 1 teaspoon Vanilla extract
- 2 teaspoons Whole milk
- ¾ Cup Mini-chocolate chips Bitter or semi-sweet
Instructions
Peanut Butter Cookie Dough
- In a medium bowl, combine flour, baking soda and salt. Whisk together until ingredients are evenly distributed. Set aside for later.1¼ Cups All-purpose flour, ½ teaspoon Baking soda, ¼ teaspoon Sea salt
- Using a stand mixer with the paddle attachment, mix the butter, granulated sugar and brown sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of the bowl as needed. Note: A hand mixer can also be used for this step.¼ Cup Granulated sugar, ½ Cup Brown sugar, ½ Cup Unsalted butter
- Add egg to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.1 Large Egg
- Add the vanilla and peanut butter. Mix together on medium speed until well combined, scraping down sides of bowl and needed.1 teaspoon Vanilla extract, ¾ Cup Chunky peanut butter
- Add flour mixture and mix on low speed until combined.
- Cover cookie dough with plastic wrap and place in refrigerator for at least 4 hours.
Chocolate Cookie Dough
- In a medium bowl, combine flour, cocoa powder, baking soda and salt. Whisk together until ingredients are evenly distributed. Set aside for later.1 Cup All-purpose flour, ⅔ Cup Unsweetened cocoa powder, Dutch-processed, 1 teaspoon Baking soda, ¼ teaspoon Sea salt
- Using a stand mixer with the paddle attachment, mix the butter, granulated sugar and brown sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of the bowl as needed. Note: A hand mixer can also be used for this step.⅓ Cup Granulated sugar, ½ Cup Brown sugar, ½ Cup Unsalted butter
- Add the egg and vanilla extract to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.1 Large Egg, 1 teaspoon Vanilla extract
- Add flour mixture and mix on low speed until combined.
- Add the milk and mix just until everything comes together. Be careful not to overmix, or the cookies can turn out dense and tough.2 teaspoons Whole milk
- Add chocolate chips to bowl and mix briefly until evenly distributed.¾ Cup Mini-chocolate chips
- Cover cookie dough with plastic wrap and place in refrigerator for at least 4 hours. (note - the cookie dough may be a bit sticky at this point; it will firm up while chilling in the refrigerator).
Roll and Bake Cookies
- Note - It’s important to chill both cookie doughs in the refrigerator for at least 4 hours. Chilling makes the dough easier to handle, helps the cookies hold their shape while baking, and lets the flavors develop.
- Place rack in center of oven and preheat oven to 350℉ (177℃)
- Prepare three baking sheet pans by lining with parchment paper or silicone baking mats.
- Remove chocolate and peanut butter dough from refrigerator.
- Scoop about 1 tablespoon of chocolate cookie dough and roll it into a ball. Place the dough ball on a baking sheet, and repeat until all the dough is used.
- Scoop about 1 tablespoon of peanut butter dough and roll it into a ball. Place the dough ball on a baking sheet, and repeat until all the dough is used.
- Pick up one ball of peanut butter dough and one ball of chocolate dough. Press them together between your hands, then roll into a single ball. Place it on the cookie sheet and gently press down with your palm to flatten it slightly.
- Repeat with the remaining dough balls, making sure to leave about 2 inches of space between each cookie.
- Bake one sheet of cookies at a time for 13 to 14 minutes. Be careful not to overbake - the edges should look set, but the centers should still appear soft.
- Remove from oven and cool on sheet pans for 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days. Cookies may be frozen for up to 2 months.
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