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

  • 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


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 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*


  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.


  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


  1. I LOVE THESE! OMG yessss. Chocolate and pb cookies all perfectly swirled together into the best cookie ying yang ever!

      1. Hi! Love your site!! I have to make 9 batches of cookies for Christmas cookie gift exchange. How many cookies approx. will this recipe make 1 dozen or two? Do all of your cookie recipes yield the same amount?

      2. All of my recipes, including this recipe, gives the cookie yield. They are all different. This recipe says 2 dozen.

  2. In the directions for making chocolate dough you say to add in cocoa powder. Sorry, but I don’t see it listed under the ingredients. How much cocoa powder?

  3. I freaking love that these are two cookies in one! Absolutely beautiful! 🙂 And the bigger the cookie the better 🙂

  4. Oh Sally…looks like you’ve hit the jackpot with this one–as a fellow peanut butter/chocolate lover, I’m drooling at the mere sight of these. I may have to bake these on Friday as well to celebrate National Peanut Butter Lovers’ Day (and the end of a looong week)!

  5. #1 – March 1st might be my new favorite day EVER. I’m a peanut butter fanatic! #2 – These cookies look amazing. I also crave chocolate + peanut butter on a daily basis… sometimes I even have it for breakfast. I’m sure I would love these!

    1. I don’t think there is a better breakfast to start the day with than chocolate and peanut butter! 🙂 And March 1st might just be the best day of the year.

  6. Sally, these look so good! (Everything on your blog does! lol) They’re so cute, and full of chocolate-y and peanut buttery goodness. Can’t wait to try them out!

  7. Every week I bake some cookies/brownies/cake for my boyfriend’s snacks (no I’m not a slave, it’s just a good excuse for me to bake and indulge secretly!) and I totally found this week’s winner! The thing is… those cookies look seriously dangerous. I’m not sure he’ll find something left to eat when he comes home tonight…

  8. Awesome work, Sally! The photographs are STUNNING…so much clarity and zing (an official term ;)). I love that the little crumbs/cookie crystals are visible in the broken-cookie picture (and the nice touch of breaking the cookie not exactly down the middle of the pb and chocolate, but having a mix). That second picture is like an advertisement for chocolate chips, haha. These look just fabulous as they are, but I think it would be a super-cute touch to do chocolate chips in the peanut butter dough and peanut butter chips in the chocolate dough. 😀

    1. Caley! How are you? Thank you so so so much! I adore each and every comment you leave. 🙂 And yes, zing is an official term. obviously! I was thinking of the peanut butter chips in the chocolate cookie dough too! But I ran out of pb chips. (I know, the horror!)

  9. The presentation of those cookies is simply beautiful. You really out did yourself on this one, Sally! Question: do you have a preference on the milk used? Which is best would you say?

  10. I don’t know how you do it all Sally! You deserve a baking weekend off. As long as you still make treats like this, of course. Fab cookies!

  11. These are definitely a Chocolate/PB lovers dream come true. They look absolutely scrumptious. I’m in awe at all that you do and you most certainly deserve a weekend off from baking (and blogging!)

    Your sisters names both start with Sa?? Were you ever called the wrong names growing up? Ha ha.

  12. These look beautiful!! They are the yin and yang of chocolate and peanut butter, which makes sense, because those two are one harmonious combination. Thanks for sharing! I’m for sure making a couple more of these PB&CH recipes in the near future.

  13. Oh my, Sally, these look like something out of a magazine ad! Most of the stuff on your site looks SO beautiful (sometimes too beautiful to eat), but these really take the cake! I can’t believe they’re homemade! I can’t wait to whip up a batch myself and sink my teeth into chocolate+peanut buttery goodness 😀

  14. Fantastic cookie for Peanut Butter Lovers Day (or any day really!) I love the dark chocolate with the peanut butter and how each flavor fits perfectly together!!

  15. So original and so cute Sally! You fuel my cravings for pb & chocolate like no one else can! The wedding dress cookies are so pretty! So happy for you. Have a great week!

  16. Combining two incredible cookie doughs into one cookie is awful for my willpower. I’ll eat one then another then as soon as I know it, the whole dozen will be gone!

    1. Ha! Nicole you are spot on here. Making these cookies was a huge test to my willpower because I made them late at night and had to wait until the next day in daylight to try one and take their picture!

  17. Sally, I love that these look like a homey version of black and white cookies! But with peanut butter and 4 tablespoons of dough? Yes, please!

    1. They reminded me of a black and white cookie too Loretta! Let me know how everything goes with Pinterest. It’s so annoying when the ingredients are copied/pasted. 🙁

      1. I decided to take your advice and just let it be. If I see it happen again, I will probably say something as politely as possible. Until then…

  18. My Tues I have a choc + PB cookie recipe that I was saving for the ‘holiday’ this week 🙂 Great minds think alike. Natl PB Lover’s Day is quite the day for me. This week last year, I had just inked the contract on a PB book and had this HUGE secret that I almost blurted out on the day of. But kept it to myself for 51 more weeks 🙂 Sort of a nostalgic week for me!

    And the cookies…stunning. Your photography is gorgeous. The recipe is wonderful. I know you love that PB cookie recipe of yours and although I love the CI choc recipe too, it’s too labor intensive to just merge into another cookie – glad you came up with a quicker way and they turned out so pretty!

    Love that little trinkets you gave your sisters. So sweet.

    And your recipe section is beautiful..the new ziplist with the image inserted (I don’t even do that..Lol)

    1. Thanks Averie – for all the sweet words! And the new recipe card for ZL… they put me in touch with a designer who specializes in customizing ZL recipe cards. So she wrote a few special codes including my website colors and allows me to easily insert a small thumbnail picture. I’m happy with it! Just reformatting each recipe has been a test to my patience!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally