Few things go together as perfectly as chocolate and peanut butter—and these Chocolate-Peanut Butter Swirl Cookies are the ultimate way to enjoy them both in one indulgent treat! These soft, chewy cookies feature a beautiful swirl of rich chocolate cookie dough and creamy peanut butter dough, creating a marbled effect that’s as stunning as it is delicious.
With every bite, you get a perfect balance of chocolatey depth and nutty sweetness. They’re great for holiday trays, cookie exchanges, or anytime you want to impress without extra effort. If you love Reese’s or peanut butter cups, this one’s for you.
Ingredients:
For the Peanut Butter Dough:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Chocolate Dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Preparation:
Step 1: Make the Peanut Butter Dough
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla and beat until combined. Mix in flour, baking soda, and salt just until the dough comes together. Set aside.
Step 2: Make the Chocolate Dough
- In a separate bowl, cream together the butter, both sugars, egg, and vanilla. Add the flour, cocoa powder, baking soda, and salt. Mix until smooth and combined.
Step 3: Swirl the Doughs
- Take about 1 tablespoon of each dough and press them together gently. Roll into a ball, creating a swirl pattern. Avoid overmixing—this keeps the swirl distinct.
Step 4: Chill the Dough
- Place the cookie dough balls on a parchment-lined baking sheet. Refrigerate for at least 30–45 minutes to help the cookies hold their shape while baking.
Step 5: Bake
- Preheat the oven to 350°F (175°C). Place the chilled cookie dough balls 2 inches apart on a baking sheet. Bake for 9–11 minutes, or until the edges are set but the centers are soft.
Step 6: Cool
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variation:
- Add Chocolate Chips: Mix in semi-sweet, white, or peanut butter chips to each dough
- Stuffed Version: Wrap each dough ball around a mini peanut butter cup for a gooey center
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Nut-Free Option: Use sunflower butter or cookie butter instead of peanut butter
- Extra Swirl: Make a large batch of each dough and marble together for slice-and-bake swirl cookies
COOKING Note:
To get bold, beautiful swirls, roll the doughs side-by-side gently. Don’t fully blend them, or you’ll lose the marble effect.
Serving Suggestions:
- Serve with a cold glass of milk or hot cocoa
- Add to holiday cookie platters or gift boxes
- Enjoy as a sweet lunchbox treat or after-school snack
- Sandwich two cookies with peanut butter or frosting for a fun twist
- Dip half the cookie in melted chocolate and sprinkle with crushed peanuts for a gourmet look
Tips:
- Chill the dough—it prevents overspreading and improves flavor
- Use a cookie scoop for uniform size
- Don’t overbake—the cookies will continue cooking as they cool
- Store in an airtight container for up to 5 days at room temperature
- Freeze raw dough balls and bake from frozen—just add 1–2 minutes to the bake time
⏱️ Time Overview:
- Prep Time: 20 minutes
- Chill Time: 30–45 minutes
- Bake Time: 10 minutes
- Total Time: ~1 hour 15 minutes
🍽️ Nutritional Information (per cookie, approx. 24 cookies):
- Calories: ~180
- Protein: ~3g
- Carbohydrates: ~20g
- Fat: ~10g
- Sugar: ~12g
- Sodium: ~120mg
- Fiber: ~1g
Values vary based on ingredients and portion size.
❓FAQs
Can I use natural peanut butter?
- Yes, but make sure it’s stirred well and not too oily, or the dough may become too soft.
Can I freeze the dough?
- Yes! Roll dough into balls and freeze on a tray. Once frozen, store in a zip-top bag and bake directly from frozen.
Can I use Dutch-process cocoa?
- Yes, for a darker color and richer flavor. Just make sure your baking soda is fresh for a proper rise.
Why chill the dough?
- Chilling firms up the fats, so the cookies bake thicker with more pronounced swirls and better texture.
Can I double the recipe?
- Absolutely—this is a great make-ahead or batch baking cookie!
Conclusion:
These Chocolate-Peanut Butter Swirl Cookies are the perfect blend of two timeless flavors in one soft, chewy, and eye-catching dessert. Whether you’re baking for friends, family, or just to treat yourself, this easy recipe delivers on both taste and appearance.
With bold swirls of chocolate and peanut butter in every bite, this cookie is sure to become a go-to favorite—especially for anyone who can’t decide between the two!