Dessert

Chocolate Peanut Butter Swirl Cookies Recipe

ByThomas Greene December 20, 2025December 20, 2025

Introduction

Chocolate Peanut Butter Swirl Cookies combine the rich depth of cocoa with the creamy, nutty flavor of peanut butter in every bite. These swirled treats are soft, chewy, and perfect for anyone who loves a classic flavor pairing with a beautiful marbled look.

A white plate holds several round cookies with a swirled pattern of two colors: dark brown and light tan. Each cookie has a cracked, slightly rough surface showing the mix of chocolate and peanut butter dough. The swirls create a flowing, twisted design across the top of each cookie. The plate sits on a white marbled textured surface, giving a clean and simple background to the rich colors of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Dough:
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Peanut Butter Dough:
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: Make the chocolate dough. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until combined. Gradually mix in the dry ingredients until just incorporated. Set aside.
Step 3: Prepare the peanut butter dough. In another medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream the softened butter with granulated sugar and brown sugar until fluffy. Add the peanut butter and mix until smooth. Beat in the egg and vanilla extract. Gradually incorporate the dry ingredients until just combined.
Step 4: Create the swirl effect. Take about 2 tablespoons each of the chocolate and peanut butter dough and gently roll them together in your hands. Avoid overmixing to maintain the distinct swirls. Place the combined dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 5: Bake the cookies for 10-12 minutes, or until the edges are set but the centers look slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra texture, add chopped peanuts or chocolate chips to either dough before swirling.
Use natural peanut butter without added sugar for a less sweet cookie.
If you prefer a stronger chocolate flavor, increase the cocoa powder by 1 tablespoon.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat by warming in the microwave for 10-15 seconds to regain softness.