Peanut Butter Chocolate Swirl Cookies

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

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 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 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 sallysbakingaddiction.com

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Soft-Baked Peanut Butter Chocolate Swirl Cookies

  • Author: Sally
  • Prep Time: 3 hours, 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

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 or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk*
  • 1 cup (180g) dark chocolate chips*

Peanut Butter Cookie Dough

  • 1/2 cup (1 stick; 115g) 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 (188g) creamy peanut butter
  • 1 teaspoon pure 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*

Instructions

  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 ingredients. 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 350°F (177°C). 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Milk: You can also use almond milk, soy milk, or half-and-half.
  3. Chocolate Chips: You can also use milk chocolate or semi-sweet chocolate chips.
  4. 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 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 sallysbakingaddiction.com

113 Comments

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  1. WOW! I made these yesterday afternoon and I am still thinking about them. They are seriously the best cookies I’ve ever eaten. Thank you SO much for sharing your recipe! They are SO… OMG, I’ve got to go get another one!!!

  2. i made these for a few of my friends and all of them ADORED them! it was my first time baking something 100% by myself…ha, great recipe, thanks 🙂

    1. That is awesome to hear! Especially if these were the first recipe you’ve made from scratch. Very impressive! So glad they were a big hit. 🙂

  3. Finally made these tonight! I was itching to try out your peanut butter cookie recipe! They are delicious! Don’t look quite as pretty as yours though. They swirled together fine, but the chocolate side was very crackly on mine. After rolling them into a huge ball, I wasn’t sure whether I should flatten the ball out or not on the cookie sheet. I didn’t for the first batch, and they barely spread at all, stayed super tall and puffy. Like you said in another comment, the peanut butter side is puffier, so they looked really lopsided. I squished the ones on the other pan down a little before baking, and they stayed more even. But the peanut butter dough was a dream to work with, and that side baked so smooth and pretty!

  4. Thank you for this wonderful recipe! You are the first person I have “met” that actually knows how to make cookies!! Had to adjust baking temp so the chocolate side did not spread too much then flatten PB side a bit, otherwise a perfect cookie that everyone loved! So soft just like we like them… cannot wait to try cake batter cookies! You have given me some new ideas to try with my almost famous chocolate chip cookies!

    Oh, and ANY cookies are perfect for breakfast!

  5. And I forgot to add… I make all my cookies this size!! Love it!!!

  6. I made these delicious cookies!! They really are two combined!! You could bake just the peanut butter or just the chocolate and they would be the best Peanut butter cookies and the best chocolate cookies you’ve ever tasted but combined : WOW! Heavenly 🙂 Thank you for sharing this recipe. Goes in a one of our new family favorites 🙂

    1. I love both cookies separately AND also love them swirled together – so glad you do too! Thanks for reporting back, Tracie!

  7. These cookies are amazing! They don’t last an hour in my home! The salted double chocolate chip cookies are a big hit too…we love your cookies!

    1. Anna, I’m so glad you love my cookie recipes! You made two of my very favorites. I can tell you love peanut butter + chocolate as much as I do 🙂

  8. Can you use milk chocolate chips instead of dark chocolate? -Megan

  9. I’m making my boyfriend (a serious Reese’s addict) these for his birthday except I used peanut butter chips in the chocolate cookies to make it even more contrasty! Great recipe and they look delicious.

    1. I’ve tried them with peanut butter chips – also fabulous. Hope you both enjoy!

  10. I made these over the weekend to give to some of my husband’s co-workers and it took everything out of me not to lick the bowl clean! I ran out of chocolate chips so I added toffee bits to the peanut butter dough. Everything about these cookies is unreal! Thank you for the awesome recipe!

    1. Toffee and peanut butter – amazing! So glad you love them, thanks Jessica!

  11. So glad to hear that Lizzy!

  12. 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.

  13. 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!!

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

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

  15. 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!

    1. 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.

  16. 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!

    1. 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 🙂

  17. 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!

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

  18. 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!

  19. 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!!

    1. 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.

  20. 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.

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

  21. Can I leave the dougs chilling overnight??

    1. You sure can!

  22. 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.

  23. 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.

  24. 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!!

  25. 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 !!

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

  26. 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. 😀

    1. 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!

  27. 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. 😀
    Yours look amazing too, mine look like cheeks 😉
    Thanks for sharing the recipe!
    Love
    AryTee

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

  29. 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!!

  30. 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!!

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