Soft-Baked Peanut Butter Chocolate Swirl Cookies.

For when you can’t choose between a peanut butter cookie and a chocolate cookie. Now enjoy them together!

Soft-Baked Peanut Butter Chocolate Swirl Cookies. Now you don't have to choose between peanut butter or chocolate!

Confession: I made these cookies last weekend and have been waiting to share them with you!   March 1st is National Peanut Butter Lovers Day, so you better believe I’ve been celebrating a little early this year. :)

Another confession: I took the weekend off from baking!  Since I work full-time at an office job during the week, the weekends are the only chance I have to bake and shoot photos in natural light.  I had a fancy black tie dinner to attend last night (see instagram picture of us dressed all fancy!) and my family came to visit today. It’s been a crazy weekend for us, so I took a little baking break.

Ok, and a final confession: even though I baked these swirly twirly cookies over a week ago, I still can’t get them out of my mind.  I mean LOOK at them!  It’s the worlds most perfect blend of chocolate and peanut butter. And just wait until you taste one.

Soft-Baked Peanut Butter Chocolate Swirl Cookies. Now you don't have to choose between peanut butter or chocolate!

The cookies have that soft-baked quality that I just adore.  I used my favorite soft & thick peanut butter cookie recipe and a new, easy chocolate cookie recipe I developed.  These cookies were the brain child of an intense chocolate/peanut butter craving and a wild soft-baked cookie craving.  Needless to say, my cravings were satisfied.

Oh and did I mention how soft they were? 😉 Seriously, these cookies stay soft for DAYS.

And don’t they look like little yin-yangs? You’re getting two cookies in one here!

Soft-Baked Peanut Butter Chocolate Swirl Cookies. Now you don't have to choose between peanut butter or chocolate!

Making them is a piece of cake.  Almost TOO easy. Which could be dangerous for me since I have daily chocolate/peanut butter cravings.  First, make both doughs.

Let’s begin with the peanut butter dough. The peanut butter cookie dough should be familiar to you if you’ve been following my blog for some time. It’s the same peanut butter cookie recipe I used to make my S’more Peanut Butter Cookies. (<– PS: make those.)

What makes the peanut butter cookie dough recipe so good? Well to start, my recipe calls for more peanut butter than your typical peanut butter cookie. Most run-of-the-mill recipes I’ve seen call for around 1/2 cup of peanut butter.  Speaking ratios, this amount is paired with 1.25 cups of flour and 1 stick of butter.  I simply add an extra 1/4 cup of peanut butter.

When I first developed this peanut butter cookie recipe last year, I tested the recipe with different amounts of flour.  1.25 cups was the magic number – any more flour caused the cookies to crumble easily and any less flour couldn’t hold everything together. I added dark chocolate chips to my perfected peanut butter cookie dough and then moved onto make the chocolate cookie dough.  You’re going to LOVE the chocolate.

Soft-Baked Peanut Butter Chocolate Swirl Cookies. Now you don't have to choose between peanut butter or chocolate!

I have a chocolate cookie recipe on my website that uses a combination of melted chocolate and unsweetened cocoa powder.  That chocolate cookie recipe was adapted from Cooks Illustrated.  They taste like brownie cookies, but are a little time consuming and messy to make.  You’ll dirty a lot of dishes, but trust me the taste is worth it.

I set out to create a new chocolate cookie recipe on my own. One that is quick and easy and would produce the right amount of dough to match up with the peanut butter cookie dough so I could swirl the two together. This chocolate cookie dough recipe is quite standard: cream 1 stick of softened butter with 1/2 each of brown and white sugar.  Add 1 egg and 1 teaspoon of vanilla. Then mix in your dry ingredients: 1 cup of flour, 1 teaspoon of baking soda, salt, and 1/2 cup + 2 Tablespoons of cocoa powder.  I first made this recipe with only 1/2 cup of cocoa powder, but they weren’t as chocolate-y as I’d hoped so I tested again with 2 more Tablespoons of cocoa powder. Perfection! Lastly, add 2 Tablespoons of milk (don’t forget that!) and dark chocolate chips.

Both the chocolate cookie dough and the peanut butter cookie dough require chilling.  The chocolate cookie dough should be chilled for at least 1 hour (2 hours is preferred).  It’s quite sticky, so chilling the dough is mandatory. The peanut butter cookie dough only needs about 30 minutes of chilling, but I chilled it for two hours with the chocolate cookie dough.

Soft-Baked Peanut Butter Chocolate Swirl Cookies by

Now it’s time for some SWIRLS!  These cookies are extra large, about 1/4 cup of total dough per cookie!  You don’t hear me complaining, I love big cookies!

Take 2 Tablespoons of chilled peanut butter dough.  Roll into a ball.  Take 2 Tablespoons of chilled chocolate cookie dough. Roll into a ball. Take both balls and gently smoosh them together and roll them in your hands into a perfect ball.  *It’s important that your chocolate cookie dough is chilled or else you’ll get chocolate all over your hands.

Once you have a perfectly swirled ball, bake the cookies for 11-12 minutes: much longer than a normal cookie since these cookies are so large and contain so much dough.  You’ll have to watch the cookies closely.  The cookies will appear undone when you remove them from the oven. In fact, they will look quite soft and you’ll question yourself: “Are these really done?! I can’t even pick one up!”  Yes, they are done.  As the cookies cool down, they will “set” and become firm enough to hold and move around without breaking.

Soft-Baked Peanut Butter Chocolate Swirl Cookies by

Even though the cookie dough needs some chilling, the actual active work of this recipe is quite low. Maybe about 15 minutes of beating, mixing, and rolling the two doughs together. And then it will take you approximately 15 seconds to shove one into your mouth.

Biting into one is like reaching chocolate & peanut butter bliss.  The intense chocolate fudge cookie with dark chocolate chips mixed with a soft peanut-butter-overloaded cookie and MORE dark chocolate chips… could you really ask for anything more? It’s like a peanut butter cup on steroids.  Go big or go home.

Since I made these last weekend, I’m sad to say that they are LONG gone. However, nothing (and I mean NOTHING!) is stopping me from making another batch to celebrate National Peanut Butter Lovers’ Day on Friday.

Soft-Baked Peanut Butter Chocolate Swirl Cookies by

Soft-Baked Peanut Butter Chocolate Swirl Cookies by

There is quite nothing that compares to the combination of peanut butter and chocolate. I’m a complete freak for the two together and I’m pretty sure you are all with me. These are a peanut butter chocolate lovers DREAM!  You’re welcome.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Soft-Baked Peanut Butter Chocolate Swirl Cookies

Yield: 2 dozen cookies

Print Recipe

Now you don't have to choose between chocolate cookies or peanut butter cookies!


Chocolate Cookie Dough

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar (or dark brown)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour  (careful not to overmeasure)
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons milk (almond, cow's, soy, or half-and-half)
  • 1 cup dark chocolate chips (or semi-sweet or milk chocolate)

Peanut Butter Cookie Dough

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup packed light brown sugar (or dark brown)
  • 1/4 cup sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all-purpose flour  (careful not to overmeasure)
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips (or semi-sweet or milk chocolate)


*Make the chocolate dough:* Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.

*Make the peanut butter dough:* Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda, flour, and salt. Do not overmix. Fold in the chocolate chips.

Chill both doughs for at least 1-2 hours. 2 hours is preferred.

Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.

Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to "bake" and set up. Sometimes I press a few more chocolate chips into the top of the cookies when they are still warm, for looks. As the cookies cool, they will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

I am obsessed with chocolate and peanut butter. (!!!)

See some of my Peanut Lovers’ Recipes.


Death by Chocolate Peanut Butter Chip Cookies

Death by Chocolate Peanut Butter Chip Cookies-2


Skinny Chocolate Peanut Butter Swirl Cupcakes

Skinny Peanut Butter Swirl Chocolate Cupcakes-7


S’More Peanut Butter Cookies

S'More Peanut Butter Cookies-10


Peanut Butter Cupcakes with Dark Chocolate Frosting

Peanut Butter Cupcakes with Dark Chocolate Frosting-5


Enjoy today’s recipe!

Soft-Baked Peanut Butter Chocolate Swirl Cookies. Now you don't have to choose between peanut butter or chocolate!



344 Responses to “Soft-Baked Peanut Butter Chocolate Swirl Cookies.”

  1. #
    denaliamposted July 31, 2014 at 8:48 pm

    Though I can’t share your love of peanut butter (deathly allergic), I have just found “Barney Butter” which is made from blanched roasted almonds and is peanut-free, and my hubby tells me the flavor is as good as if not (I know, perish the thought) better than PB….SO, I now can look forward to making a lot of your PB stuff and I just wanted to say thanks for posting your recipes…I am looking forward to your cookbook I ordered coming in the mail—I have 2 birthdays coming up to bake for…God Bless you!


    • Sallyreplied on July 31st, 2014 at 8:50 pm

      Thanks so much Denaliam! Let me know any recipes you try from my cookbook.


  2. #
    Reneeposted October 3, 2014 at 7:12 am

    Omg these are so yummy! I’ve just baked a few but I’m going to have to freeze the rest of the dough so that I do not eat them all in one day! Thanks for the fab recipe that just fulfilled my pregnancy-induced choc-peanut butter craving!


  3. #
    Emmaposted October 11, 2014 at 7:39 pm

    The peanut butter portion of the cookie was very crumbly and didn’t flatten. The chocolate part was a little on the underdone side while the peanut butter was a little burnt. Besides the fact that the cookies didn’t look very good, they tasted okay. This recipe was fun to try, but I will probably not use it again.

    Overall Rating: 4.5/10


  4. #
    Paulaposted November 15, 2014 at 9:20 pm

    This recipe sounds amazing and I would love to try. My question is: can I use a different peanut butter cookie recipe with your chocolate cookie dough recipe? I have found an amazing peanut butter cookie recipe that is flourless! Thank you Sally.


    • Sallyreplied on November 16th, 2014 at 11:16 am



      • Paulareplied on November 17th, 2014 at 12:23 am

        I am getting ready to bake these cookies as I type! Can you tell me what the easiest way is to measure tbsp. amounts of cookie dough? Kind of hard to use the tbsp. in my spoons because you would have to dig the dough out. I have some scoops, but I don’t know how much they hold. I suppose I could fill my tbsp. with water and see how much the scoops hold?? Thanks for your reply.

        • Sallyreplied on November 17th, 2014 at 10:06 am

          I use a cookie scoop– typically a small scoop is 2-3 teaspoons of dough, a medium scoop is 1.5 Tablespoons, and a large scoop is 3 tablespoons. If you are unsure what size cookie scoop you have, you can measure with water as you suggest.

  5. #
    Brennaposted November 26, 2014 at 7:57 pm

    Can you please tell me how many cookies do you get in one batch?? Thank you!!!


  6. #
    Rheaposted December 8, 2014 at 1:30 am

    Hi, I currently only have crunchy peanut butter with no added sugar(sadly), I was wondering if the cookies will taste the same? Or should I add a little more sugar?


  7. #
    katieposted December 17, 2014 at 4:03 pm

    These are delicious! I tried snitching one about a minute after pulling them from the oven….i was soooo disappointed with the cookies. Then, because I still had many, I tried another. This time the cookie satva little longer – BEYOND WORTH IT! Whatever happens to this dough as it sets up is perfect! It needs to and it is well worth the waot for this peanut butter lover! Thank you for sharing your recipe! They are a new favorite!! I made them using a small cookie scoop of each dough…just to have a little smaller cookie than described. ..i can’t seem to ever eat just one of something. :)
    Wondering if there’s a trick to having the puffiness of each cookie be the same/close? The chocolate came out a flatter than the peanut butter, however, still delish!


  8. #
    Deedeeposted January 21, 2015 at 9:29 am

    I tried this recipe and really loved it. Will make it again and again. Excellent recipe. Five stars.


  9. #
    Daniposted January 22, 2015 at 12:37 am

    Amazing recipe! Turned out exactly as pictured. A definite crowd pleaser. Thank you, I’ll definitely bookmark your site. Greetings from New Zealand.


  10. #
    Heatherposted March 7, 2015 at 5:35 pm

    I just made these! and they are DELICIOUS!!
    In the chocolate dough, instead i put a cup of REESE’s peanut butter chips, and in the PB dough I used milk chocolate chips. I also found it quite crazy that each cookie requires 2 tablespoons of each of the dough.. so, instead I used 1 tablespoon each and they are STILL pretty huge! ended up with 36 cookies.
    They taste absolutely AMAZING, and i was sure to add chips on top of the finished product which made them look and taste even better!! I do find them pretty strong on the peanut butter side, maybe next time I will stick with chocolate chips throughout instead of using the peanut butter chips (it was an amazing idea though, you have to admit)

    Definitely recommend everyone to try these!! I’ll be 100% making them again


  11. #
    Nicoleposted March 11, 2015 at 9:45 pm

    Just made these, and they did not bake evenly. The pb side ended up undercooked even though the chocolate side was done.


  12. #
    Courtneyposted March 26, 2015 at 10:15 pm

    These cookies are the best things I have ever made and tasted. You are a genius and a gift to cookie makers everywhere. Thank you!


  13. #
    Karlaposted April 16, 2015 at 10:56 am

    LOVE these! They turned out perfectly. The first few I used two tablespoons of each dough as the recipe states and the cookies were ginormous. I switched to one TBS of each dough and the cookies were still large, but perfect. I cooked them all for exactly 13 minutes then let them sit on the cookie sheets while the next batch baked. Perfect, wonderful, awesome peanut butter/dark chocolate flavor. Used dark brown sugar in both recipes — highly recommend.

    Thank you for a wonderful recipe!


  14. #
    Krystalposted May 14, 2015 at 9:35 pm

    I made these last week and am baking a giant dough ball from the freezer as I type. These were so amazing. I already had a good peanut butter cookie recipe, but have been searching unsuccessfully for ages for a truly good chocolate cookie. Not being a huge chocolate fan, I’m rather picky about the small amounts I do eat. Well, I made this recipe, both peanut butter and chocolate, as is … well, I halved it … and it was perfection. Nirvana. I didn’t have any chocolate chips, so I made them plain. I did roll them in granulated sugar before baking, a trick I’ve always loved in my peanut butter cookies, and it gave them a delicious something extra. Next time, and believe me, there will be a next time (my sister has already strongly requested I make them for her when I visit after I tortured her with pictures of these beauties) I’ll be making them with the dark chocolate chips AND peanut butter chips. Because why not? 😉


    • Sallyreplied on May 15th, 2015 at 5:24 pm

      Yes! So happy these are such a hit for you Krystal. Definitely one of my favorite cookies ever.


  15. #
    Lilyposted May 22, 2015 at 10:17 am

    I just made these and they are absolutely delicious! Another Keeper from Sally!


  16. #
    annieposted May 25, 2015 at 7:57 pm

    I just tried this recipe and the cookies turned out PERFECTLY! The only thing I changed was I used only one tablespoon of each dough and semi sweet chips instead.

    Also I chilled the dough as directed but the chocolate dough was still very sticky so I sprayed Pam on my hands while rolling those. Worked great :) 


  17. #
    Caitlynposted May 29, 2015 at 2:20 pm

    I was wondering, if I leave out the chips and wait until the end to put a white chocolate chip on the dark side and a milk chocolate chip on the light side like yin yan would that work?


    • Sallyreplied on May 29th, 2015 at 6:19 pm



  18. #
    Andreaposted June 1, 2015 at 4:50 pm

    Hi I really need help, I would like to use this recipe for my culinary final , the problem is I don’t have two hours to cool the dough , do I have to cool the dough??? And if I skip it what will happen to the cookie ? It would be helpful if you replied  as soon as possible , the finals soon.
    -thank you


  19. #
    Lizaposted June 2, 2015 at 4:32 pm

    Hi Sally,

    If I am making these cookies smaller (they are huge with 2 tbs each) should I cook them for less time?



    • Sallyreplied on June 3rd, 2015 at 8:04 am

      The bake time will only be a minute or two less.


  20. #
    terryBposted June 24, 2015 at 3:13 pm

    Just four your page. These were great but they would be small cakes if made as directed. I used a TEASPOON of each and got 90 2 inch cookies. Also my chips did not show on top like yours did.


  21. #
    Monicaposted July 13, 2015 at 11:38 pm

    These look wonderful. I thought of putting peanut butter chips in the chocolate side and chocolate chips in the peanut butter side. How does that sound?


  22. #
    Amyposted July 15, 2015 at 9:06 am

    Your Classic Peanut Butter Cookies  have always been my go-to cookie because of my husband’s peanut butter obsession. I hadn’t even tried any of your other peanut butter desserts because he just loved those so much… Well, I was living life all wrong. These are flipping fantastic. Two batters of swirled goodness. Just when I think I’m catching up to baking through all of your cookies, you post a new one! I’m pretty sure your cookie recipes alone are why I go to the gym 3x a week. So worth it.


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