Enjoy 2 soft-baked cookies in 1 with every bite of these thick peanut butter chocolate swirl cookies. A swirly batch includes the greatest dessert flavor duo out there: peanut butter and chocolate. Shaping the dough is super simple, and don’t forget all the chocolate chips!
It doesn’t get much better than this:
While the likes of apple pie, carrot cake, and oatmeal raisin cookies will always be my favorite desserts, there’s no hiding my adoration for a good peanut butter and chocolate combo. And I know many dear readers share that love! These no-bake peanut butter bars are a quick and easy year-round favorite, and this towering chocolate peanut butter cake is a popular showstopper.
So when it came to developing a top-notch peanut butter and chocolate cookie combination, I turned to 2 of my very best recipes: soft and thick peanut butter cookies and double chocolate chip cookies. And when combined, they’re totally epic.
I originally published this recipe back in 2013, and I haven’t changed the recipe at all. You just don’t mess with perfection. 😉
Why Everyone Loves Peanut Butter Chocolate Swirl Cookies
Today’s 2-for-1 combo cookies have been a favorite since day 1. Whenever I serve them, tasters flock to the cookie tray. Here’s why:
- The cookies have soft-baked, extra-thick centers with slightly crisp edges.
- They’re ginormous and loaded with chocolate chips.
- Eye-popping, mesmerizing swirls!
- You can have 2 cookies at the same time. Who doesn’t want that?!
Combine 2 Stellar Cookie Recipes
Yes, you’re making 2 cookie doughs today. I promise both are very easy!
If you’ve been visiting my website over the years, chances are you’ve tried both cookie doughs before; I use them all over the website. If you haven’t had a chance to try them, let me make a quick introduction.
Peanut Butter Cookie Dough
These soft and thick peanut butter cookies are my flagship peanut butter cookies, serving as the base recipe for 6+ other cookie recipes on my site. They’re PACKED with peanut butter flavor and not dry/crumbly like similar recipes can be. It’s the same dough I use in peanut butter blossoms and these peanut butter jam thumbprints. Let me just say: this recipe has the hearts of peanut butter lovers everywhere. Many readers say they taste like the inside of a peanut butter cup!
Chocolate Cookie Dough
Then comes my go-to chocolate cookie dough. My recipe for double chocolate chip cookies also makes appearances as inside-out chocolate chip cookies, chocolate crinkle cookies, and salted caramel dark chocolate cookies. When it comes to Christmas cookies, I use it for peppermint mocha cookies, Andes mint chocolate cookies, and peppermint frosted cookies. This is one versatile cookie dough!
Naturally, I knew it would be the perfect chocolatey half of these cookies, too. It’s soft-baked, chewy, and oh-so-fudgy.
Key Ingredients in Peanut Butter Chocolate Swirl Cookies
For both cookie doughs, you need the usual lineup of cookie ingredients. Pay special attention, though, to these 2:
- Peanut Butter: For the peanut butter dough, I recommend using creamy processed peanut butter, like Jif or Skippy. Whether you’re making today’s cookies, peanut butter chocolate chip cookies, peanut butter snickerdoodles, or really any peanut butter-based cookies, processed creamy peanut butter will give you the best taste and soft-baked texture.
- Unsweetened Natural Cocoa Powder: Did you know that not all cocoa powders work the same in baking recipes? And most of it depends on the leavening agents. If you’re interested in the science behind it, I go into plenty of detail in my post on the difference between Dutch-process and natural cocoa powder. Because you’re using baking soda in the chocolate cookie dough, reach for unsweetened natural cocoa powder. If you’re looking for ways to use up a jar of Dutch-process cocoa, try my chocolate buttercream or these homemade brownies (there’s no leavening in either).
Swirling the Dough
Moving on to those pretty cookie swirls! The assembly process is actually quite simple:
- Take 2 Tablespoons of chilled peanut butter cookie dough and roll into a ball.
- Take 2 Tablespoons of chilled chocolate cookie dough and roll into a ball.
- Take both the peanut butter and chocolate cookie dough balls, and gently press them together. Using your hands, roll them into 1 large cookie dough ball. (They will be big—about 1/4 cup of cookie dough per cookie.)
That’s it! Even easier than my peanut butter-filled brownie cookies… which you absolutely have to try sometime.
The cookies will look very soft when they come out of the oven, but they set as they cool. While they’re still warm, feel free to top with a few extra chocolate chips like I do with my chocolate chip cookies. This is optional and purely for looks!
Success Tip: Chill Your Cookie Doughs
Chilling both cookie doughs in the refrigerator is mandatory for this recipe. It’s one of my top tips for how to prevent cookies from overspreading. If you skip the chilling, you’ll lose that pretty swirled dough and end up with peanut butter chocolate cookie puddles. I recommend chilling the dough in the vast majority of my cookie recipes.
Not to mention, dough that has not been chilled will make quite the mess on your hands during the swirling process! I’m not saying your hands won’t get covered in any dough, but the dough is much easier to handle when cold.
More Peanut Butter Chocolate Recipes
Soft-Baked Peanut Butter Chocolate Swirl Cookies
- Prep Time: 3 hours, 30 minutes (includes chilling)
- Cook Time: 14 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Enjoy two soft-baked cookies in one with every bite of these thick peanut butter chocolate swirl cookies. Be sure to chill both cookie doughs, so the doughs are easier to shape, and the cookies don’t overspread.
Ingredients
Chocolate Cookie Dough
- 1/2 cup (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 (optional) topping
Peanut Butter Cookie Dough
- 1/2 cup (1 stick; 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 the chocolate cookie dough: Cream the butter and sugars together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky.
- Make the peanut butter dough: Cream the butter and sugars together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2–3 minutes. Add the egg and beat on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined. With the mixer running on low speed, slowly add the flour, baking soda, and salt. Once combined, beat in the chocolate chips.
- Cover both cookie doughs tightly and chill in the refrigerator for at least 3 hours or up to 3 days. It’s imperative that both doughs are chilled, otherwise the doughs will be difficult to work with, and the cookies will overspread.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Measure about 2 Tablespoons (40g)—or a little less, because the recipe makes *slightly* more peanut butter dough—of chocolate cookie dough. Roll into a ball. Measure about 2 Tablespoons (40g) of peanut butter cookie dough. Roll into a ball. Press the 2 balls together between your hands and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough is particularly sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake the cookies for 12–14 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to wire rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie doughs and chill in the refrigerator for up to 3 days. 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. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand Mixer) | Baking Sheets | Silicone Baking Mat or Parchment Paper | Cooling Rack
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: peanut butter chocolate swirl cookies
I’ve made this recipe a couple of times now and it is a HUGE hit for family and friends. Easy recipe, love it.
★★★★★
I really loved this fresh from the oven and it stayed with a good height. My question is how do I keep them softer? The next day the cookies I didn’t put with bread were hard and for sure needed to be heated to enjoy. Besides bread is there something I could do she. Baking or creating the dough. I feel like my cookies look a lot different than yours. Although I followed your recipes exactly. Any thoughts I would appreciate. They were super yummy and I want to make again but would like them to be softer for longer.
★★★★
Hi Jen, they should still be soft on day 2–were yours over baked perhaps? Try a minute or two less in the oven for next time. How did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure it’s not over measured, which can dry out the cookies considerably. Glad you enjoyed them!
This is a great way to satisfy your craving for TWO cookie favorites. The kitchen smells wonderful. These are also very easy to involve children in: I can make the doughs ahead of time and refriderate up to a couple days. I then invite the kids over for a baking party and assign one neighbor kid to roll the chocolate dough, one for the peanut butter, and one as the “smash up kid”. They love it! 😉 Thanks for yet another wonderful recipe, Sally and team! These kids will surely be followers one day.
★★★★★
Insanely good and surprisingly easy to make. These will definitely be part of the regular rotation!
★★★★★
Made these for a 4th of July bbq and they were a huge hit! Family loves them too! Will be making these again and trying some other recipes from your website! Question is…which one?! Thanks for sharing them!
★★★★
These are so rich that they taste so good with milk!
★★★★★
I have them in refrigerator chilling. I added a total of 2.5 tablespoons of cream to the chocolate dough because it was very stiff.
can i substitute biscoff lotus spread for the peanut butter cookie dough?
Hi Ethan, that should work just fine, let us know if you try it!
tried substituting the lotus cream for the peanut butter and they were AMAZING!!thank you so much!
So great! Someone asked about rolling the dough together and then slicing rather than forming each cookie individually. The answer is yes, you can do that. Your cookies will look a bit different though, but if that’s not a problem for you then it’s fine. The peanut butter dough is softer and will sort of “wrap around” the chocolate dough. My suggestion, based on experience is to chill the dough again after you have rolled them together to make a slicing easier. Keep your slices on the thick side, and watch the time on the first batch in case you need to adjust cooking time. I did thick slices and found 13 mins at 350 just about perfect. Hope that’s helpful!
★★★★★
Hi. I just baked these delicious cookies. The only problem is that they are a little soft and crumbly even after cooling. I’d baked them for 15 minutes since I took them straight out of the freezer. Any advice? Thank you
Hi Vandana, how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure it isn’t over measured. Too much flour can dry out the cookies and make them a bit crumbly. They are intended to be pretty soft, but will set more as they cool. Hope you enjoyed the cookies!
These are a definite WOW…I will be making these again and again! Thank you!
★★★★★
My doughs are in the fridge! Really excited to make these for the first time. Ordered some Reese’s chips based on a suggestion from one of the comments to decorate the chocolate side. My co-workers are going to love me!!!!
These cookies are divine! I’m supposed to bring them to work but the family can’t stop eating them. I did 1 tablespoon for each dough, for a total of 2 tbsp per cookie (so half the size of the recipe). They came out plenty big, at about 3″ in diameter. I baked them for 12-13 minutes. I got about 30 cookies. My only difficulty with these was that the peanut butter dough is very soft, and the chocolate is pretty firm. I had to keep the pb ones chilled while the chocolate sat at room temp for 10 minutes, in order to get them at the same consistency for rolling. This is a time consuming recipe, but they sure do taste amazing!
★★★★
I thought this review was spot on! I did 1 tbsp each dough, baked about ten minutes, and put sea salt and extra Chips on top after. I also thought the chocolate dough was much stiffer but they baked totally fine. I only chilled mine about 2.5 hours.
These cookies are outstanding! They have a delicious dark chocolate cookie combined with a creamy peanut butter cookie and chocolate chips! The perfect combo in a soft, pillowy cookie! What more could anyone ask for? These are the cookies I want to have on hand whenever anyone visits. I’m making these my ‘signature’ cookies! I made a batch, and within the week I had another batch of dough chilling in the refrigerator. That’s how good they are!
★★★★★
I made these cookes for a teacher professional development. The theme was “Teachers, Take Care of Yourself Tuesday.” The cookies were a hit, and not one was left at the end of the meeting. One of the teachers asked where I’d purchased the cookies because she wanted to serve them at an upcoming party! Thank you for making 25 teachers very happy with this recipe.
★★★★★
These cookies are AMAZING! Two of the best cookies combined into one, with a little sweet and a little salty in one bite. YUM! I made these for a family gathering and everyone loved them! I also used margarine sticks instead of butter for some lactose-intolerant family and there were no challenges with getting the cookies to look and taste good. Sally, I also want to say I learned new things about cocoa because of this recipe, so it was delicious and educational! 🙂 I’m putting this on our cookie rotation!
★★★★★
These cookies are AMAZING! Two of the best cookies combined into one, with a little sweet and a little salty in one bite. YUM! I made these for a family gathering and everyone loved them! I also used margarine sticks instead of butter for some lactose-intolerant family and there were no challenges with getting the cookies to look and taste good. I’m putting this on our cookie rotation!
These came out perfect! The best of both worlds!
★★★★★
This recipe is an absolute jackpot for my business that I’m working on to put together! Now people don’t have to face the great chocolate vs. peanut butter debate again!
★★★★★
Perfect combination! I’m disabled and looking for shortcuts. Could these be rolled and refrigerated, then sliced and baked?
★★★★★
Hi Marge! While you can certainly try them as slice and bake cookies, they won’t be as thick as shown and may spread a bit too thin. Let us know if you give it a try!
couldn’t wait to make these amazing cookies! They are good, and very rich. The Peanut butter batch was much softer than the chocolate. I don’t know if I measured wrong. Nonetheless, they are very good.
★★★★
This is the best cookie I have eaten in a long while and definitely worth the wait for the dough to chill. Thick, soft, flavourful bites of heaven. Best of both worlds with peanut butter and chocolate. You’re a genius, Sally!
Looks great! How could I make this into a 12 inch cookie cake? Double the recipe? Cook longer lower?
Hi Erin, this dough as written should be just right for a 12 inch cookie cake/pizza. You can use the bake time from our chocolate chip cookie pizza as a guide. Let us know how it goes!
Hey Sally, I have a quick question for you, is there any way to make these cookies without a stand or hand mixer? I don’t have a stand mixer or a hand mixer at the moment. I would love to try these cookies out, please let me know,; thanks!
Hi Jane, you can certainly mix it by hand if necessary, but it will take quite a bit of arm muscle! Particularly when it comes to properly creaming the butter and sugars. We find a sturdy wooden spoon works best. Let us know how it turn out for you.
This recipe will be great I bake goodies for the guys at my husbands job and they are going to love these thank you ❤️