Here’s a delicious recipe for Peanut Butter Chocolate Swirl Cookies—soft, chewy, and beautifully marbled 🍫🥜🍪
🍪 Peanut Butter Chocolate Swirl Cookies
Ingredients (makes ~24 cookies)
Chocolate Dough
- 1/2 cup (115 g) butter, softened
- 1/2 cup (100 g) sugar
- 1/2 cup (100 g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/3 cup (30 g) cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Peanut Butter Dough
- 1/2 cup (115 g) butter, softened
- 1/2 cup (100 g) sugar
- 1/2 cup (125 g) peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Make doughs
- For each dough, cream butter and sugar together.
- Add egg and vanilla.
- Stir in flour, baking soda, salt (and cocoa powder for chocolate dough) until combined.
- Create swirls
- Take small portions of each dough and gently press together or twist slightly to create a marbled effect.
- Roll into 1-inch balls and place on prepared baking sheet, leaving space to spread.
- Bake
- Bake 10–12 minutes, until edges are set but centers still soft.
- Let cool on the baking sheet 5 minutes, then transfer to a wire rack.
Tips
- Don’t overmix the swirls—keep the marbled effect distinct.
- For extra gooeyness, press a few chocolate chips into the top before baking.
- Store in an airtight container at room temperature for up to 5 days.
I can also give a one-bowl version or a vegan peanut butter chocolate swirl cookie recipe if you want.
Do you want me to do that?
