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Soft-Baked Peanut Butter Chocolate Swirl Cookies Recipe

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★★★★★

4.7 from 787 reviews

Enjoy these soft-baked peanut butter chocolate swirl cookies featuring two luscious doughs—rich chocolate and creamy peanut butter—swirled together with chocolate chips throughout. These cookies offer a perfect balance of chocolatey and nutty flavors with a tender, chewy texture, ideal for satisfying sweet cravings.

Ingredients

Scale

Chocolate Cookie Dough

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 2/3 cup (55g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml) milk (any kind, dairy or nondairy)
  • 1 cup (180g) semi-sweet chocolate chips, plus a few more for topping

Peanut Butter Cookie Dough

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 3/4 cup (185g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Make the chocolate cookie dough: Cream the butter and sugars together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Beat on low until combined. Switch to high speed and beat in the milk, then the semi-sweet chocolate chips. The dough will be sticky and tacky.
  2. Make the peanut butter cookie dough: Cream the butter and sugars together with a handheld or stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat on high speed until combined. Scrape down the sides and bottom of the bowl. Add the creamy peanut butter and vanilla extract and beat until combined. With the mixer running on low, slowly add the flour, baking soda, and salt. Once combined, beat in the chocolate chips.
  3. Chill the doughs: Cover both doughs tightly and refrigerate for at least 3 hours or up to 3 days. This step is critical to prevent overspreading and to make the doughs easier to handle.
  4. Prepare for baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Form the cookies: Measure about 2 tablespoons (40g) of chocolate dough and roll it into a ball. Measure about 2 tablespoons (40g) of peanut butter dough and roll it into a ball. Press the two balls together between your hands and roll into one large ball. Repeat for each cookie. The chocolate dough is sticky, so wipe your hands occasionally.
  6. Bake the cookies: Place the formed dough balls on the prepared baking sheets and bake for 12–14 minutes, until edges appear set but centers remain soft. If the cookies are not spreading by minute 9, remove the baking sheet briefly and gently bang it 2–3 times on the counter to encourage spreading, then return to the oven.
  7. Cool and finish: Cool cookies on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips on top of the warm cookies for presentation. Transfer cookies to a wire rack to cool completely; they will slightly deflate as they cool.
  8. Store: Store leftover cookies tightly covered at room temperature for up to 1 week.

Notes

  • Chilling both doughs is essential to prevent spreading and to make the dough easier to handle.
  • If cookies are not spreading during baking, gently banging the baking sheet helps initiate spreading.
  • Using parchment paper or silicone mats prevents sticking and makes cleanup easier.
  • You can substitute dairy milk with any nondairy milk without affecting the texture much.
  • Pressing extra chocolate chips on the warm cookies adds a pretty finishing touch but is optional.

Keywords: peanut butter chocolate swirl cookies, soft-baked cookies, chocolate peanut butter cookies, homemade cookies, chewy cookies

Find it online: https://kitchenbyclara.com/soft-baked-peanut-butter-chocolate-swirl-cookies-recipe/