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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Soft-Baked Peanut Butter Chocolate Swirl Cookies by sallysbakingaddiction.com

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.

 

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Soft-Baked Peanut Butter Chocolate Swirl Cookies

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

Yield: 2 dozen cookies

Ingredients:

Chocolate Cookie Dough

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup 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 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)

Directions:

*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 and flour. 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

 

Peanut Butter Cup Crunch Brownies

Peanut Butter Cup Crunch Brownies

 

Skinny Frozen Peanut Butter Pie

Skinny Frozen Peanut Butter Pie-14

 

Fudge Brownie Cupcakes with Peanut Butter Frosting

PB Frosted Brownie Cupcakes-4

 

   

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

  1. #
    121
    shawna Becksteadposted June 19, 2013 at 9:51 pm

    Just wanted to say thank you. You are amazing!! My husband told me these were the best cookies he’s ever had! :-) thanks for teaching me how to make a fantastic cookie!

    Reply

    • Sallyreplied on June 20th, 2013 at 7:58 am

      The best he’s ever had? What a compliment! Thanks Shawna, I’m glad you made them!

      Reply

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    lindaposted June 19, 2013 at 11:45 pm

    ahhh, chocolate and peanut butter the ultimate combination! <3

    Reply

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    Maggie @ Sunnyside Up Smileposted June 21, 2013 at 7:13 pm

    Hey Sally! I loved these SO MUCH that I dedicated an entire post to them. They were probably the most dense, flavorful, rich and delicious cookies I’ve ever had ;) Check it out: http://sunnysideupsmile.com/2013/06/21/recipe-review-fridays-1-sallys-baking-addiction-soft-baked-peanut-butter-chocolate-swirl-cookies/

    Reply

    • Sallyreplied on June 21st, 2013 at 7:33 pm

      Can’t wait to check them out! Thanks Maggie!

      Reply

  4. #
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    Angelaposted June 24, 2013 at 12:14 am

    I just made these tonight and they were a huge hit with my family. My 9 year old son also enjoyed helping me in the kitchen. The only problem I had (which seems to be only my husband and I who has the problem) is that 4 tablespoons is just way too big. I also couldn’t get 2 doz using 4 tablespoons. I ended up cutting them down to 2 (1tbs per dough). It was the perfect size and was able to squeeze out the 2 doz. Thanks for the recipe. It will definitely be a go to recipe for me.

    Reply

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    Eleanorposted June 25, 2013 at 9:35 pm

    Hello Sally! I absolutely adore these cookies!! They are just lovely! My whole family loves them! My question for you is, could I substitute your chewy chocolate chip cookies for the peanut butter cookies in this recipe? Would it bake up the same? Both recipes are so yummy, and my family really likes the chocolate chip and chocolate/brownie combo. Thank you!!

    Reply

    • Sallyreplied on June 25th, 2013 at 10:06 pm

      Hey Eleanor! You sure can – I’ve done it before. They will bake up the same.

      Reply

  6. #
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    Sarahposted June 29, 2013 at 2:24 pm

    These cookies are dangerously delicious! Yum. Thank you for the fantastic recipe. =)

    Reply

  7. #
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    Ariannaposted July 15, 2013 at 3:14 am

    Hi Sally, I’ve baked this cookies last Saturday and shared them with my friends after a Skydive experience :)) They are soft in the middle but a bit crunchy too, the two flavors matches perfectly and your recipe is extremely accurate (no changes were necessary at all). Thank you for sharing this super recipe! I’ll write about it in my blog if you don’t mind!

    Reply

    • Sallyreplied on July 15th, 2013 at 10:58 am

      Hi Arianna! Skydiving? Wow! That is amazing. Congratulations! How perfectly thrilling. I’m glad you loved these swirl cookies!

      Reply

  8. #
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    Nicoleposted July 15, 2013 at 6:19 pm

    Hi Sally, I baked these for my boyfriend and my anniversary (we have a thing for yin&yang). Let me tell you, he LOVED the yummy surprise-might I add absolutely amazing and super-soft cookies!! Like you I am a HUGE fan of peanut butter, yes, I admit to spoonfuls at a time. I have tried a few of your other recipes as well (the chocolate chip muffins are his favorite)…it is safe to say I am now addicted to Sally’s Baking Addiction!

    Reply

    • Sallyreplied on July 15th, 2013 at 6:28 pm

      So glad you loved these Nicole! and it sounds like you love peanut butter as much as I do (or more!) Thanks for reporting back to me about my cookie recipe.

      Reply

  9. #
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    Lisaposted August 2, 2013 at 1:39 pm

    Hi, Sally!

    I’ve been following your site for months and have made so many of your recipes—each one is a hit! The puppy chow is a weekly staple at my house (cookies and cream seems to take the prize). I made the swirl cookies last night for my boyfriend’s crew, at work and they LOVE them—”They’re so cakey and delicious.” He just called and asked me where I got the recipe so the other girlfriends can make them at home, so don’t be surprised if you get more hits on your awesome website : )

    Thank you for sharing the recipe, and best of luck on your cookbook! I can’t wait to pick it up as one of your loyal followers! So proud!

    Reply

    • Sallyreplied on August 2nd, 2013 at 6:16 pm

      Hi Lisa! You are so sweet! What a wonderful comment to read tonight. Thank you so much! I am so happy to have you following my blog and excited for my cookbook. Means a lot! I love these cookies too :)

      Reply

  10. #
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    Laceyposted August 11, 2013 at 5:59 pm

    Hey! im baking these cookies right now but for some reason im having trouble…. the peanut butter dough doesnt seem to be baking even after i’ve let them cool on the cookie sheet but the chocolate seems to baking very well so im not sure what i am doing wrong

    Thanks!

    Reply

    • Sallyreplied on August 11th, 2013 at 8:33 pm

      Hi Lacey! I don’t know why the peanut butter dough wouldn’t bake in the oven. Do you mean that the PB dough is too puffy and not really spreading? Try using room temperature PB dough and the cold chocolate dough. Depending on the day and weather, I don’t have to chill the PB dough.

      Reply

      • Laceyreplied on August 12th, 2013 at 2:29 pm

        yes that makes sense! ill have to try that next time…i ended up putting the cookies back in the oven directly onto the cookie sheet and i was able to save them! they didnt look like the picture or as pretty as yours haha but they were delicious!:) great recipe!

        Thank you!:)

  11. #
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    Audreyposted August 23, 2013 at 9:49 am

    Hey Sally! Do you know how I could possibly change up this recipe to make the chocolate dough into Nutella dough? I always give you props when I bake your delicious things :)

    Reply

  12. #
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    Malloryposted August 23, 2013 at 3:08 pm

    I just made these cookies last night, and they are so soft and delicious. I used the “tall” cookie ball that you talked about in another post and the cookies are wonderfully thick!

    Every recipe from your blog that I’ve tried has been fantastic! I can’t wait to make these cookies, and more, again!

    Reply

    • Sallyreplied on August 23rd, 2013 at 4:00 pm

      Thanks Mallory! And that’s great to hear, I’m so glad you are loving my recipes!

      Reply

  13. #
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    Whitneyposted September 2, 2013 at 7:48 pm

    This was the second SBA recipe I’ve tried (I first made the Peanut Butter Bars – amazing!!!), and it was sooo yummy once I got the recipe right, but I had to fiddle around with it a bit first. Maybe it was altitude or something in my kitchen (?) but I had some trouble with the chocolate cookie dough – it kept melting all over the cookie sheet. After that first test batch, I chilled both doughs for 24 hours and tried again, but the chocolate dough still spread more than I wanted it to. I added 1/4 cup flour (making it 1 1/4 cups total, like the PB dough) and tried again, and it definitely helped. The height ration was still bothering me (the PB dough was much puffier!) and I’m a bit of a baking perfectionist, so rather than add baking powder in (too late for that, I was afraid, but in the future I’d probably do it!), I rolled the cookies, smushed them slightly with my hand, then froze the dough to let it set. THEN I baked off the cookies, and the result finally looked like Sally’s beautiful photos. I also sprinkled them with pink sea salt, ’cause I’m a PB/Chocolate/Salt fan. Anyway, just a tip in case anyone else was having trouble with runny chocolate dough. GREAT recipe Sally! : ) Can’t wait for the cookbook!

    Reply

    • Sallyreplied on September 3rd, 2013 at 10:03 am

      pink sea salt = LOVE that idea! I’m so happy these cookies worked out for you, just a bit of trial and error beforehand. Whitney, thanks for reporting back!! And for your excitement about my first cookbook =)

      Reply

    • Mary Bethreplied on March 1st, 2014 at 6:06 pm

      The same thing happened to me… the chocolate spread more than the peanut butter and left the cookie uneven. I’ll try your idea of freezing them first – thanks!

      Also, I left them in for over 15 minutes and they still didn’t look quiet done, but I pulled them out anyway to let them set on the sheet. However, even after they had cooled, they still hadn’t set so I am popping them back in to harden up some more. I’ll leave the next batch in for longer.

      Hope this helps someone else with the same difficulties :)

      Reply

  14. #
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    Melissaposted September 19, 2013 at 5:40 pm

    Wow! Those peanut butter chocolate swirl cookies look so good!
    I’m going to make them for a bake sale, and I know everyone will love it!
    All those pics make my mouth water, so i’m making some tonight! =)

    Reply

    • Sallyreplied on September 19th, 2013 at 9:18 pm

      These would be a HUGE hit at a bake sale, Melissa! I hope you enjoy. :)

      Reply

      • Melissareplied on September 19th, 2013 at 9:55 pm

        Thanks! I finished making them and they taste SOOOOO good! Thanks for the recipe! :)

  15. #
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    Nimishaposted September 28, 2013 at 6:29 am

    Hi Sally!

    I do not have a hand or an electric mixer. Could I use a wooden spoon? Will the cookies still come out the same?

    Thank you!

    Nimisha

    Reply

  16. #
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    Anastasiaposted October 4, 2013 at 8:58 pm

    Okay, so I am making these tonight… sort of. I’m chilling the chocolate dough right now but I’m out of sugar. I tasted the chocolate batter and it is AMAZING!!! I’m just baking the chocolate into cookies when it’s done chilling. Thanks for another great recipe!!

    Reply

    • Anastasiareplied on October 5th, 2013 at 7:23 am

      Also, would it be okay for me to post the finished result on my blog? I’m planning on calling them midnight magic chocolate cookies.

      Reply

      • Sallyreplied on October 5th, 2013 at 8:46 am

        Yep, that’s no problem at all as long as you take your own photography and link back to my recipe. I love the name you chose!

    • Sallyreplied on October 5th, 2013 at 8:43 am

      So glad you’re making them – I certainly hope you enjoy them. One of my favorite cookie recipes!

      Reply

  17. #
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    karenposted October 18, 2013 at 12:53 pm

    hello sally! i dont have baking soda, can i substitute it to baking powder? thank you!

    Reply

    • Sallyreplied on October 18th, 2013 at 8:07 pm

      No, they are not interchangeable in this recipe.

      Reply

  18. #
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    sandraposted November 7, 2013 at 8:55 pm

    Hey!

    I made these cookies but they’re not coming out as too completely seperate colors on each side. The chocolate fudge is so sticky that when I roll the two batters together the chocolate gets on the peanut butter side :(

    Anything to do?
    Thanks!!

    Reply

    • Sallyreplied on November 8th, 2013 at 6:24 am

      Try to chill the chocolate dough for longer in this case. Always keep it cold when you can. You may leave out the milk in the chocolate dough if you still find it way too sticky.

      Reply

  19. #
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    Brandiposted November 28, 2013 at 7:37 am

    My 3 year old asked to make these today because she thought she “maybe didn’t like pie for Thanksgiving”. Now I’m not sure of they will make it to our dinner or not, they are amazing.

    Reply

    • Sallyreplied on November 28th, 2013 at 9:21 am

      Haha! I’m so glad you baked these cookies – just in case. ;) Happy Thanksgiving!

      Reply

  20. #
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    Ceceposted December 4, 2013 at 12:23 pm

    Hi Sally! I love your site and these cookies look mouth-watering. Just a few questions before I attempt baking these. I make my own peanut butter using the food processor without adding any oil. DO you think it’ll turn out the same? Also, I often wonder how your chocolate chips look impeccable in the pictures. Do you add extra chocolate chips on top right after the cookies come out of the oven?

    Reply

    • Sallyreplied on December 4th, 2013 at 2:08 pm

      Cece, I do not suggest using homemade peanut butter for my peanut butter cookie dough. I’ve never had luck using it before (I make homemade all the time and do not add oil). You need store-bought for the best texture, taste, and appearance. ANd yes, I add chips to the tops, as noted in the recipe. Enjoy!

      Reply

  21. #
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    Annette Annicchiaricoposted December 9, 2013 at 11:00 am

    Hi Can I use can sugar instead of white sugar? It is a brown color and still use brown sugar as well? Will this affect the recipe at all? Also can I use milk chocolate instead of dark. Can I use whole wheat flour will that affect the cookie. I want the best cookie but wanted to make some substitutions.

    Thank you

    Reply

    • Sallyreplied on December 9th, 2013 at 1:54 pm

      Hi Annette – if you’d like to make the best cookie with this recipe, then I suggest you stick to the recipe. Milk chocolate chips is an easy substitute and will not affect the texture. It will just be a sweeter chocolate chip. I do not recommend using whole wheat flour. When I refer to white sugar, I am referring to regular table sugar.

      Reply

  22. #
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    Dawna Powellposted December 11, 2013 at 12:52 pm

    During the holiday it seems everyone bakes & everyone is trying to watch there weight so if I’m only going to be able to eat one or two I’m going to pick the soft baked peanut butter chocolate cookie. I haven’t tried them yet but the bigger the better, less guilt how could you not want one? Happy baking everyone & Merry Christmas to all.

    Reply

    • Sallyreplied on December 11th, 2013 at 12:55 pm

      Thanks Dawna, what a sweet comment. And everything in moderation. These peanut butter chocolate cookies are certainly worth it!

      Reply

  23. #
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    Kateposted December 11, 2013 at 2:32 pm

    Can I leave the dougs chilling overnight??

    Reply

    • Sallyreplied on December 11th, 2013 at 2:51 pm

      You sure can!

      Reply

  24. #
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    Trishposted December 14, 2013 at 9:55 pm

    Hi Sally,
    These look amazing and I want to try them! However in reading the recipe I got a bit lost as to the milk and chocolate chips. When do I add them and how much? It looks like the chips are put on after you shape the cookie…

    Thank you for what you do for all us cookie lovers!!

    Very sweet!! hehe

    Trish

    Reply

    • Trishreplied on December 14th, 2013 at 10:36 pm

      So Sorry! All I had to do was read further!! :)

      Can’t wait to try!!

      Reply

  25. #
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    Terriposted December 29, 2013 at 3:25 pm

    These have become my new favorite cookie. Turned out great. I used white chocolate chips and pecans in the chocolate dough. Absolutely a great cookie.

    Reply

  26. #
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    Megposted January 2, 2014 at 12:19 pm

    This recipe was such the PERFECT balance of chocolate cookie and peanut butter cookie! Such a yummy PB cookie too!
    I was just rereading the recipe it because I know you mentioned how this chocolate dough is REALLY sticky. I don’t even remember how long I chilled it for…I’m thinking for at least over an hour (I think I went for a run while I was waiting) but I know that this dough (just like the S’more Chocolate Crinkle cookie dough) just LOVES stay all over my hands. It doesn’t help that I baked these during a heat wave….but worth it in the end.

    Reply

  27. #
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    jhing kasanposted January 4, 2014 at 5:41 am

    Hi Sally,i’ve tried most of ur recipes and it’s so darn good! thank u for sharing ur secrets to us :)

    Reply

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    Staceyposted January 5, 2014 at 4:29 pm

    Just made the dough for these amazing looking cookies, and even though I know its bad to eat raw eggs, I couldnt help but taste test it before it went into the fridge!! Yummmmm……cant wait to bake some!!! Thank you for posting!!

    Reply

    • Sallyreplied on January 5th, 2014 at 4:59 pm

      The cookie doughs are both so good! Happy you loved these cookies, thanks Stacey!

      Reply

  29. #
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    Sarahposted January 12, 2014 at 1:15 am

    I just made only the peanut butter half of these cookies, because I was feeling lazy, and omg THEY’RE AMAZING!!!! The texture is fantastic; what is it about this recipe that makes them come out that way? These might be the most delicious cookies I’ve ever made. Thank you so much!!

    Reply

    • Sallyreplied on January 12th, 2014 at 3:07 pm

      Sarah, I wish I could tell you what makes the peanut butter cookies so darn good! It’s just the combination of ingredients. The brown sugar, the butter, the peanut butter. Perfection! Happy you like them.

      Reply

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    Craigposted January 12, 2014 at 4:57 pm

    Great recipe Sally. I made them yesterday and my wife liked them so much she gave me some pie. Mmmm both were great. I will defiantly be making them again, maybe every week !!

    Reply

    • Sallyreplied on January 12th, 2014 at 5:43 pm

      Very glad these were a hit! Thanks for reporting back Craig.

      Reply

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    Bethposted January 16, 2014 at 8:10 pm

    I made these over the weekend with my friend and they were awesome! We changed them up a bit- we both had the same genius idea at the same time. We kept the peanut butter cookie recipe the same, but in the chocolate cookie dough, we used peanut butter chips instead of chocolate chips. Peanut butter chips in chocolate batter + chocolate chips in peanut butter batter = AWESOME. :D

    Reply

    • Sallyreplied on January 17th, 2014 at 6:52 am

      I’ve tried them that way too Beth! Love the peanut butter chips with the chocolate cookie part. So glad you made them that way and thanks for reporting back!

      Reply

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    aryteeposted January 23, 2014 at 4:03 am

    Hi Sally, I’ve baked these cookies a couple of times and they came out perfect! Everybody loved that. My mum told me: keep on baking these cookies, I will tell you when to stop. :D
    Yours look amazing too, mine look like cheeks ;)
    Thanks for sharing the recipe!
    Love
    AryTee

    Reply

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    Andreaposted February 3, 2014 at 1:19 pm

    These turned out FANTASTIC Sally, One of my all time favorite cookies now, Thank you sooooo much!!!!!!!!

    Reply

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    Elizabethposted February 6, 2014 at 10:15 pm

    Sally oh my gosh these are literally the most delectable cookies I have ever had!! I baked them for my boyfriend and his family and they went crazy over them. Thanks so much!!

    Reply

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    Staceyposted February 13, 2014 at 11:47 pm

    I made these cookies and they are beyond AMAZING!!! Most of them went to a friend who just had a baby, but of course I had to test a few to make sure they were ok :) This is definitely a new favorite that I will be making again and again! Thank you for such a delicious recipe!!

    Reply

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    Christinaposted February 19, 2014 at 10:20 am

    These cookies are to die for!!! I love peanut butter and they were AH!MAZING!!!
    I totally love all your cookie recipes they are the best!!! Thanks for the peanut butter delight!!! :D

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    Dianeposted February 19, 2014 at 5:09 pm

    Sally! this is my first time reading your blog and it’s true what they say: never read a food blog when you’re hungry!

    i usually only bake cookies around the holidays, to give as gifts. but your photos have pulled me in, so i am going to be making these cookies as soon as i get some PB in the house!

    now here’s my question: what tool(s) do you use to measure the tablespoons of dough? for me, an actual tablespoon doesn’t work so well (too flimsy to scoop chilled dough; does it need to be a level spoonful or can it mound, and if so, how much; then there’s always some dough left in the spoon that requires a spatula to scrape out so now you’re using two tools, etc.!!).

    i’m sure that if anyone has come up with the right tool for this job, it would be YOU.

    thank you!

    Reply

    • Sallyreplied on February 19th, 2014 at 8:40 pm

      Hey Diane! I actually use a regular spoon. The ones I eat my soup with. Just your average kitchen utensil.. spoon. I use the spoon to scoop out some dough and fit it into my Tablespoon to make sure it’s the correct amount. After that, I can usually “eye” the same amount of dough for the rest of the batch. So yes, it does require a few utensils!

      Reply

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    Meriamposted February 20, 2014 at 8:16 am

    I Loves these cookies!!! and they became my family’s favorite too! they never last for three days at our house :P I also find them great to take at potlucks, parties, friend’s house, or anywhere- everybody loves them! I always come back home with an empty plate ;) thanks for the great recipe!

    Reply

    • Sallyreplied on February 20th, 2014 at 11:42 am

      They certainly are a crowd-pleasing cookie!

      Reply

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    tinaposted March 1, 2014 at 4:23 pm

    Hey! So I’m currently in the process of baking these, and I bake them for about thirteen minutes, I know they’re soft baked, but they keep ending up raw. Even after they cool down, they’re still raw. What should I do? thank you!

    Reply

    • Sallyreplied on March 1st, 2014 at 5:22 pm

      Hey Tina, if you try the cookies again – try baking for a couple more minutes.

      Reply

      • Tinareplied on March 1st, 2014 at 5:50 pm

        Thank you! I’ve already tried this, I’m giving lots of these cookies away, and keeping some myself, so I doubled the recipe so I would have enough cookies :) It doesn’t work when I bake them for a couple more minutes, even seven more minutes…I tried setting my oven to a higher temperature, and baking a test cookie for eighteen minutes, it’s currently cooling, but if it doesn’t work…do you have any other tips? I’m really desperate right now, because I really don’t want to throw away such a huge amount of cookie batter.

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    Cindy H.posted March 3, 2014 at 7:58 pm

    I just made the batters for these cookies, and I can hardly wait for them to chill. The dough is great (I know, raw eggs…but I’ve been eating raw cookie dough since I was a kid and that was waaaay before anyone said that is a no-no!). They are going to be for my husband to take to work tomorrow so I like the fact that they will stay soft. I might make them a bit smaller than you said so that there are still enough for him to take after we sample them. :-D

    I’m so glad I found your blog! We have had the sweet potato fries twice, and I’m going to make the dog treats next week for my dog’s birthday.

    Reply

    • Sallyreplied on March 4th, 2014 at 9:29 am

      Hope these cookies are a hit, Cindy! I have a feeling they will be. I’m glad you found my blog too – the sweet potato fries are a regular in my house! And so are the doggie treats. ;)

      Reply

      • Cindy H.replied on March 13th, 2014 at 1:56 pm

        You were right, they were a huge hit!

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    Jacobposted March 10, 2014 at 10:04 pm

    Sally, can you describe the ideal consistency of the finished peanut butter dough? I used an oily organic peanut butter that may have made the dough too crumbly. Still tasted great though.

    Reply

    • Sallyreplied on March 11th, 2014 at 12:12 pm

      Hey Jacob! The dough is supposed to be creamy – after chilling, it’s only slightly crumbly but not overly so. I find that when I use oily peanut butter, the dough’s texture is more crumbly. Which is what you experienced. Happy you enjoyed the taste!

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    Sigiposted March 12, 2014 at 5:40 am

    I made those lovely cookies the other day and I’m absolutely blown away! they are really delicious and look so nice too!
    thanks so much for your blog Sally, everything is gorgeous and I can’t wait to try more of your recipes!

    Reply

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    Christinaposted March 16, 2014 at 8:58 pm

    Hi Sally! I’m a fellow Baltimorean (currently living in VA but Baltimore will always be home haha) — anywho I have a question about these cookies.

    I’m making them for a March Madness-style Bake Off at work on Friday and I want them to look just like yours – but whenever I make cookies, the chocolate chips never look like yours! o you carefully place them in each cookie after rolling the dough? Or do you *really* just fold the chips in and they just so happen to look like they do?

    Mine always seem to have dough partially covering the chips, but they look so much more delicious with them sticking all the way out like yours! I want to move onto the next bake-off round (to make your funfetti cake!) and presentation id DEFINITELY a factor. Any advise is greatly appreciated!! :)

    Thanks,
    Christina

    Reply

    • Christinareplied on March 17th, 2014 at 11:43 am

      Annnd I re-read the recipe after I printed it, and you explicitly say “Sometimes I press a few more chocolate chips into the top of the cookies when they are still warm, for looks.” Maybe I should re-learn reading comprehension haha.

      Sorry about that. Can’t wait to make these! I have my butter coming to room temp and I’m going to make the dough today, since I’m working from home due to 8 inches of March snow! :)

      Reply

    • Sallyreplied on March 17th, 2014 at 12:05 pm

      Hi Christina! For these, I did press a few chocolate chips into the tops of the cookies right after they came out of the oven. So, they were still soft as I was pressing them on top. They will melt down and adhere quite well if the cookies are soft. So definitely give that a try! So fun you’re a fellow baltimore gal! Enjoy that bake-off at work. Sounds awesome!

      Reply

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    Christinaposted March 16, 2014 at 8:59 pm

    Uggh typos. Sorry – “Do you carefully place them in each cookie after rolling the dough?” and “presentation is DEFINITELY a factor.”

    :)

    Reply

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    Juneposted March 22, 2014 at 6:25 am

    Lovely recipe… but one question though.. can i use crunchy peanut butter instead of the creamy one? :)

    Reply

    • Sallyreplied on March 22nd, 2014 at 7:09 am

      Definitely!

      Reply

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    Laurenposted March 23, 2014 at 7:23 pm

    I started to make these cookies by defrosting some frozen butter, and I accidentally melted one stick and partially melted the other; will my cookies be sub par because of this?

    Reply

    • Sallyreplied on March 23rd, 2014 at 7:30 pm

      They will likely spread quite a bit, unfortunately.

      Reply

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    Nicoleposted April 1, 2014 at 8:34 pm

    Sally, I chose this recipe to enter a cookie-cook-off contest at work. Needless to say, I won first place! Everyone loved these cookies, the best comment was, “This is what a cookie should be!!” Thank you for the work in perfecting it, as I will say it is perfection. I will make again, most definitely. Since I won, I will share a bit of prize with you (various baking utensils from Cost Plus World Market) in purchasing your recipe book! Keep on baking and amazing us with your creations! <3 P.S. – I told everyone where I got it from and referred them to sallysbakingaddiction.com

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:16 am

      That’s AWESOME! Congrats on first place Nicole. Thanks for buying my cookbook and sharing the prize with me. :) That’s amazing – so sweet, thank you!

      Reply

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    Stephanieposted April 13, 2014 at 11:00 am

    I’ve being backing for a few years now, every chance I get and I’ve made quite a lot of cookies since I started. When I saw those I just had to try them and OMG they’re simply amazing. I think they’re the best I’ve made so far and I wanted to thank for this fantastic recipe ! How could you not fall for peanut butter and chocolate ?

    Reply

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