Soft-Baked Peanut Butter Chocolate Swirl Cookies
These soft-baked cookies feature a delightful swirl of rich chocolate and creamy peanut butter dough, studded with semi-sweet chocolate chips. They are a perfect treat for any peanut butter and chocolate lover.
Equipment
- Handheld or Stand Mixer
- Paddle Attachment
- Large Bowls
- Large baking sheets
- Parchment paper or silicone baking mats
- wire rack
Ingredients
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
Make Chocolate Cookie Dough
- Cream butter and sugars together with a mixer for about 3 minutes until light and fluffy. Beat in the egg and vanilla extract, then slowly add the whisked dry ingredients (flour, cocoa powder, baking soda, and salt). Finish by beating in the milk and chocolate chips, resulting in a sticky dough.
Make Peanut Butter Cookie Dough
- Cream butter and sugars together with a mixer for about 3 minutes until light and fluffy. Beat in the egg, then add peanut butter and vanilla extract, beating until combined. Slowly add the flour, baking soda, and salt, then beat in the chocolate chips.
Chill Doughs
- Cover both cookie doughs tightly and chill in the refrigerator for at least 3 hours or up to 3 days. This chilling step is essential for easier handling and to prevent the cookies from overspreading during baking.
Prepare for Baking
- Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set them aside.
Form Cookies
- Measure about 2 Tablespoons (40g) of chocolate cookie dough and roll it into a ball. Do the same with about 2 Tablespoons (40g) of peanut butter cookie dough. Press the two balls together between your hands and roll them into one large ball, repeating for all cookies; wipe your hands clean as needed due to the stickiness of the chocolate dough.
Bake Cookies
- Bake the cookies for 12–14 minutes, or until the edges appear set and the centers still look soft. If the cookies are not spreading sufficiently by minute 9, remove them and lightly bang the baking sheet on the counter 2-3 times before returning to the oven to finish baking.
Cool Cookies
- Cool the cookies for 5 minutes on the baking sheet. Optionally, press a few more chocolate chips into the tops of the warm cookies for appearance, then transfer them to a wire rack to cool completely; the cookies will slightly deflate as they cool.
Storage
- Cover any leftover cookies tightly and store them at room temperature for up to one week.
Notes
Ensure both cookie doughs are thoroughly chilled for at least 3 hours, or up to 3 days, to prevent difficulty in handling and overspreading during baking. If cookies are not spreading sufficiently by minute 9, gently bang the baking sheet on the counter 2-3 times to encourage spreading, then return to the oven. For an enhanced appearance, optionally press a few extra chocolate chips into the warm cookies immediately after baking.