Chocolate peanut butter swirl cookies are easy to make, chewy, and soft. Peanut butter and chocolate cookies swirled into one to make an amazing tasting cookie!
WHY YOU'LL LOVE THESE COOKIES
Easy to make. This recipe comes together so easily and there is no chilling required.
Chocolate and peanut butter. We all know chocolate and peanut butter is an amazing flavour combination!
Chewy texture. These cookies have that perfect chewy cookie texture.
A fun cookie. This recipe gives you an easy and unique cookie recipe compare to a normal peanut butter cookie.
INGREDIENTS
- Butter - I use salted butter and make sure it is at room temperature.
- Brown sugar
- White sugar
- Peanut butter- Smooth peanut butter works best.
- Vanilla extract
- Eggs- This recipe use two whole large egg .
- Flour- All purpose flour works best.
- Baking soda
- Salt
- Unsweeted cocoa powder
STEP BY STEP INSTRUCTIONS
(Full recipe below)
Preheat oven to 350 F and line baking sheets with parchment paper.
In a large bowl beat butter, white sugar, and brown sugar until light and fluffy.
Add in peanut butter and mix until ingredients are well combined. Mix in eggs and vanilla.
In a separate medium sized bowl whisk together flour, baking soda, and salt.
Add the dry ingredients to the wet and mix just until no flour streaks remain.
Dived the dough into half. Placing one half aside.
With the remaining half, add in the cocoa powder, and mix till fully combined.
To swirl the two doughs together rip off parts of each dough and squish them together to form a large ball. The rip dough ball in half a few more times. Squishing it back together.
Once dough is all mixed together, scoop dough into 3 tbsp balls and place on the lined cookie sheet 2 inches apart.
Bake for 11 minutes or until the bottoms are golden brown. The cookies will looked puffed up but will flatten while cooling.
Let cookies fully cool to room temperature on the pan before moving.
Frequently Asked Questions
STORING THE COOKIES
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to five days.
CAN I FREEZE THEM?
Yes, you can freeze the cookie dough balls up to 3 months. They will need a minute or two extra time to bake.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.
If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
Yes you can! You can scoop out 1.5t tbsp of dough and bake for 9 minutes.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these chocolate peanut butter swirl cookies please leave a star rating and comment below!
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YOU MIGHT ALSO ENJOY
- Reese's Pieces Peanut Butter Cookies
- Chocolate Reese’s Pieces Cookies
- Triple Peanut Butter Cookies
- Peanut Butter Butterfinger Cookies
- Reese’s Pieces Peanut Butter Cookie Bars
Chocolate Peanut Butter Swirl Cookies
Equipment
- large and medium mixing bowls
- baking sheets
- measuring cups/spoons
Ingredients
- 1 C salted butter at room temperature
- 1 C brown sugar
- 3/4 C white sugar
- 1 C smooth peanut butter
- 2 large eggs
- 1 & 1/2 tsp vanilla extract
- 2 & 1/2 C all purpose flour spooned and levelled*
- 2 tsp baking soda
- 1/4 tsp salt
- 1/4 C unsweetened cocoa powder
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a large bowl beat butter, white sugar, and brown sugar until light and fluffy (usually takes 5 minutes).1 C salted butter, 1 C brown sugar, 3/4 C white sugar
- Add in peanut butter and mix until ingredients are well combined.1 C smooth peanut butter
- Mix in eggs and vanilla.2 large eggs, 1 & 1/2 tsp vanilla extract
- In a separate medium sized bowl whisk together flour, baking soda, and salt.2 & 1/2 C all purpose flour, 2 tsp baking soda, 1/4 tsp salt
- Add the dry ingredients to the wet and mix just until no flour streaks remain.
- Dived the dough into half. Placing one half aside.
- With the remaining half, add in the cocoa powder, and mix till fully combined.1/4 C unsweetened cocoa powder
- To swirl the two doughs together rip off parts of each dough and squish them together to form a large ball. The rip dough ball in half a few more times. Squishing it back together. (See photo above)
- Once dough is all mixed together, scoop dough into 3 tbsp balls and place on the lined cookie sheet 2 inches apart.
- Bake for 11 minutes or until the bottoms are golden brown. The cookies will looked puffed up but will flatten while cooling.Let cookies fully cool to room temperature on the pan before moving.
Regina
Hi
can I replace the butter with something else?
Jessie M
I haven't tried any substitutes for butter, sorry.
Lynn
These cookies were huge and not chewy as described. Came together easy but maybe I will try again with less dough for each cookie.
Cody
These turned out amazing! Very soft cookies on the inside with a little bit of crisp on the edges. I used a smaller scoop for my cookies. I also chilled the dough in the freezer for 15 min. before baking, as it was very tacky by the time I was done marbling it. Very good recipe! My husband approves :)