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. 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!

  2. 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!!

  3. 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!!

  4. 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!!! 😀

  5. 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!

    1. 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!

  6. I Loves these cookies!!! and they became my family’s favorite too! they never last for three days at our house 😛 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!

  7. 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!

      1. 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.

  8. 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. 😀

    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.

    1. 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. 😉

  9. 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.

    1. 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!

  10. 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!

  11. 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!! 🙂


    1. 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! 🙂

    2. 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!

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


  13. 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?

  14. 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

    1. 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!

  15. 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 ?

  16. These cookies are FANTASTICO! Thank you so much for the recipe, this will be bookmarked forever! Can you tell me if the dough freezes well? I’d love to make up big batches and just keep it on hand so I can just cook a few at a time.

    1. Hey Natalie! Yep, the dough freezes very well. I usually chill the cookie doughs and then roll into the balls as if I were about to bake them, then freeze the balls – up to 3 months. Just bake the balls in their frozen state (do not thaw) for an extra minute in the oven.

  17. Hi Sally! Just wanted to drop in and say that this is the second cookie recipe I’ve made of yours and both were seriously AMAZING. (I first tried the PB s’mores cookies… which I love, and have been asked to remake a hundred times!) I made these before going to work, tried one, took 5 for my boyfriend and by the time I got home they were ALL gone! My family really loved them and so did I! I just wanted to know how do you get yours to look so pretty!? You have a perfect yin-yang swirl lol, wish we could’ve seen a pic of your dough prior to baking. Also, I’m thinking of making these cookies a little smaller next time so I’m guessing that means a shorter bake time. If I were to take a tablespoon of each batter, could you possibly give me a rough estimate for bake time?

    Thanks for everything Sally can’t wait to try more of your recipes!!! 🙂

    1. Hi Alessia! What a gorgeous name, by the way. Sounds like you love peanut butter cookies as much as I do. Making the cookies smaller is absolutely OK. Reduce the baking time by only about 1 minute. I made these cookies back when I had two full-time jobs and only baked at night (no lighting) – so maybe I can take a few in process photos when I make them again and add them to this post. Thank you!

  18. Sally, while I like peanutbutter I don’t love it like you do, chocolate fan here! Can I cut down on the peanut butter and if so do I have to add or remove any of the ingredients?

    1. Hi Bryan, I don’t suggest making these cookies if you don’t like peanut butter as much. Or perhaps you can use my chocolate chip cookie dough instead of the peanut butter dough instead?

      1. It’s just that they look so good! Think I can make your The Chocolate Chip cookie recipe with the Inside Out one?

  19. I just found this recipe while looking for a good peanut butter cookie recipe. All of you recipes are soooooooo gooooood. I do have a question. I noticed salt in the list of ingredients but then you don’t mention when to ad it in. I am assuming you mix it in with the baking soda and flour.

  20. Oh my gosh these are sooo good.
    Thanks for the perfect balance of chocoalte and peanut butter, my bliss.
    Just started reading your blog and can’t wait to try more recipes!

  21. Hiya can you tell me if this recipe is in US measurements as I’m from UK and need to know if I have to do conversion. Really want to try making these they sound yummy thanks

  22. I had no idea you could make marbled cookies so easily! No more debating about which cookies to make: make both at once!

  23. Oh my gosh, I love how these cookies look and I really want to give them a try. Though I do have one question: For the chocolate dough and the dark chocolate chips, I really want the cookies to have a real Yin-Yang feel to them, so is it okay to substitute white chocolate chips in the chocolate cookie batch, or will the white chocolate affect how they bake?

  24. Hi Sally,

    Firstly – huge fan! I have recently come across your webpage and have made about 6-10 of your recipes and they have all been IMPECCABLE. I have never experienced such beautiful baking, your recipes easily compare to my favourite bakery goods – and yet I can make yours myself and from home.

    Secondly, I made these cookies yesterday and have brought them in to work and I just wanted to say they were a HUGE hit! Everyone loved them including me. One of my work colleagues even went as far as to say “OMG seriously… these peanut butter cookies are like mana from HEAVEN!!!! #nailedit”.

    I have referred your website onto so many people as your blog can seriously not be kept a secret!! I am so looking forward to purchasing your cook book at the end of the week. Keep on baking!

    With love,

    1. Thank you so much Lauren! I really appreciate you spreading the word about my blog and recipes and that you love these cookies – and other recipes – so much! Reading this comment made my morning already, so thank you!

      1. You are most welcome Sally 🙂

        Also! I am yet to find gluten free oats anywhere in the shops in down under Australia and I really want to try your banana breakfast cookies! Do you think quinoa flakes would work the same? They are of similar size and feel to quick oats.


  25. Sally,
    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!

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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