Introduction
The marriage of chocolate and peanut butter is a dessert classic, and these Chocolate Peanut Butter Swirl Cookies take that dynamic duo to the next level. Unlike traditional cookies where the ingredients are simply mixed, this recipe features two distinct, rich doughs—one velvety chocolate and one creamy peanut butter—that are expertly layered, rolled, and sliced to create a stunning, marbled swirl. These cookies are soft, chewy, incredibly flavorful, and guaranteed to be the star of any cookie platter or afternoon snack session.
Ingredients
- 1 cup (226g) unsalted butter, softened, divided
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 3 cups (360g) all-purpose flour, divided
- 1 teaspoon baking soda, divided
- 1/2 teaspoon salt, divided
- 1/2 cup (120g) unsweetened cocoa powder
- 1 cup (250g) creamy peanut butter (not natural style)
Step-by-step Preparation
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Prepare the Base Dough: In a large bowl, cream together 1 cup of butter, the granulated sugar, and the brown sugar until light and fluffy. Beat in the eggs one at a time, followed by 1 teaspoon of vanilla extract.
- Divide and Flavor: Divide the base mixture evenly into two separate bowls.
- Create the Peanut Butter Dough: To the first bowl, add the peanut butter, 1 1/2 cups (180g) of flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix until just combined. *Tip: Do not overmix the dough once the flour is added.*
- Create the Chocolate Dough: To the second bowl, add the cocoa powder, the remaining 1 1/2 cups (180g) of flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and the remaining 1 teaspoon of vanilla extract. Mix until combined.
- Assemble the Swirl: Place each dough ball on a sheet of plastic wrap. Flatten each dough into a rectangle approximately 1/2 inch thick. Stack the peanut butter dough directly on top of the chocolate dough. Gently roll the stacked dough into a tight log (about 1.5 inches in diameter). Wrap tightly and chill in the refrigerator for 30 minutes. *Tip: Chilling the dough makes slicing much easier and maintains the swirl shape.*
- Slice and Bake: Remove the log from the fridge and slice into 1/2-inch thick rounds. Place the rounds 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes. The cookies will look slightly underdone in the center.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Due to the high content of butter, sugars, and peanut butter, these cookies are calorie-dense, averaging approximately 200-250 calories per serving (one cookie). They are a good source of carbohydrates and contain moderate amounts of protein and healthy monounsaturated fats from the peanut butter. Dark cocoa powder also provides beneficial antioxidants, though the overall nutritional profile is geared towards indulgence.
Storage
Store cooled Chocolate Peanut Butter Swirl Cookies in an airtight container at room temperature for up to 5 days. For longer storage, the baked cookies can be frozen for up to 3 months; thaw overnight at room temperature. Alternatively, the unbaked dough log can be tightly wrapped and frozen for up to 2 months. Simply thaw slightly, slice, and bake as directed.
Conclusion
These swirl cookies deliver a satisfying balance of sweet, salty, and decadent flavor in every bite. They pair perfectly with a cold glass of milk or a hot cup of coffee. For a fun variation, try pressing a few chopped roasted peanuts into the tops of the cookies before baking, or incorporate mini chocolate chips into the chocolate dough for extra texture.