Description
These Chocolate Peanut Butter Swirl Cookies combine the best of both worlds—deep chocolate flavor and creamy peanut butter in every bite. With a soft and chewy texture, these cookies are perfect for peanut butter and chocolate lovers alike!
Ingredients
Units
Scale
For the Chocolate Cookie Dough:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 cup chocolate chips (optional, for extra richness)
For the Peanut Butter Swirl:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Peanut Butter Swirl
- In a small bowl, mix peanut butter, powdered sugar, and vanilla extract until smooth.
- Set aside to slightly firm up while preparing the cookie dough.
2. Make the Chocolate Cookie Dough
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2 minutes).
- Mix in egg, vanilla extract, and milk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips (if using).
3. Swirl the Doughs Together
- Drop small spoonfuls of peanut butter mixture randomly over the chocolate cookie dough.
- Gently fold and swirl the doughs together—don’t overmix, so the swirls remain visible.
4. Shape & Bake the Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 1 ½ tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until edges are set but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra peanut butter flavor, press a few peanut butter chips into the cookies before baking.
- Want a crunchy texture? Use chunky peanut butter instead of creamy.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.