Soft-Baked Peanut Butter Chocolate Swirl Cookies

How to make soft-baked peanut butter and chocolate cookies that are swirled together in one! Recipe on

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.

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.

How to make soft-baked peanut butter and chocolate cookies that are swirled together in one! Recipe on

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!

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.

How to make soft-baked peanut butter and chocolate cookies that are swirled together in one! Recipe on

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.

How to make soft-baked peanut butter and chocolate cookies that are swirled together in one! Recipe on

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 loooove 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.

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.

How to make soft-baked peanut butter and chocolate cookies that are swirled together in one! Recipe on

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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!


Chocolate Cookie Dough

  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar (or dark brown)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk (almond, cow's, soy, or half-and-half)
  • 1 cup (180g) dark chocolate chips (or semi-sweet or milk chocolate)

Peanut Butter Cookie Dough

  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light brown sugar (or dark brown)
  • 1/4 cup (50g) sugar
  • 1 large egg, at room temperature
  • 3/4 cup (188g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1 cup (180g) dark chocolate chips (or semi-sweet or milk chocolate)


  1. Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment 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.
  2. 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.
  3. Chill both doughs for at least 2-3 hours. 3 hours is preferred.
  4. 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.
  5. 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.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 10 days. You can make the cookie doughs and chill in the refrigerator for up to 3 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

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

How to make soft-baked peanut butter and chocolate cookies that are swirled together in one! Recipe on

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  1. denaliam on 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!

    • Sally on July 31, 2014 at 8:50 pm

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

  2. Renee on 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. Emma on 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. Paula on 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.

    • Sally on November 16, 2014 at 11:16 am


      • Paula on November 17, 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.

      • Sally on November 17, 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. Brenna on November 26, 2014 at 7:57 pm

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

  6. Rhea on 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. katie on 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. Deedee on 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. Dani on 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. Heather on 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. Nicole on 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. Courtney on 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. Karla on 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. Krystal on 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? 😉

    • Sally on May 15, 2015 at 5:24 pm

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

  15. Lily on May 22, 2015 at 10:17 am

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

  16. annie on 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. Caitlyn on 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?

    • Sally on May 29, 2015 at 6:19 pm


  18. Andrea on 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. Liza on 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?


    • Sally on June 3, 2015 at 8:04 am

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

  20. terryB on 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. Monica on 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. Amy on 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.

  23. Missy on September 16, 2015 at 4:16 pm

    These look amazing! Do you think the dough could be made one day and then refrigerated overnight and baked the next day? Would a longer chilling period effect it any?

  24. Vicky on September 19, 2015 at 7:06 pm

    Hi there!! This looks so good! But I was wondering if you think this could be used with regular cookie dough versus a peanut butter dough? Just a thought. I’m excited to make this! Thank you!

  25. Georgann on October 4, 2015 at 5:04 pm

    I made these and the chocolate side is cracking. Am I doing something wrong? Your look so perfect. Thank you.

  26. Alicia MInyard on October 20, 2015 at 2:39 pm

    Oh my gosh…..I just had to comment and tell you that this was probably the best cookie I have ever made!!!!!!! I have tried so many of your other recipes (muffins, cookies, savory), and they have all been HITS!!!!!!!!!!!!!!! You really are an awesome baker and cook, and I’m so thankful that you share them with us. I also have your first cookbook, so that is a!!! Anyway…just want to say that my family and friends (and myself) have loved everything I made of yours!!!!!!!

  27. Maryann on November 18, 2015 at 2:20 pm

    Can this dough be refrigerated overnight and baked in the morning?

    • Sally on November 18, 2015 at 3:13 pm


  28. Hiya on December 18, 2015 at 2:59 am

    Hi Sally!  how many small eggs would be equivalent to one large egg?

  29. Brittney on December 19, 2015 at 5:32 pm

    Hi Sally, I have made these cookies a few times and it’s always a hit. I wanted to make these, but I am wondering, can the dough be made and chilled a few days in advance?  If so, how many days ahead of time can I keep the dough chilling before I bake them? Thank you so much and Merry Christmas! 

    • Sally on December 20, 2015 at 10:27 am

      Hey Brittney! You can chill the dough for up to 3-4 days.

  30. Baybaker on February 23, 2016 at 2:52 am

    I’m back again this week sally!!!!!!!! Should the dry ingredients be sifted together or will that effect the final dough?

    • Sally on February 23, 2016 at 11:21 am

      No need to sift 🙂



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