Description
Indulge in the delightful taste of Soft-Baked Peanut Butter Chocolate Swirl Cookies, where rich peanut butter and decadent chocolate come together to create an irresistible treat. These cookies are soft, chewy, and perfectly sweet—ideal for dessert parties or cozy nights at home. With a unique double-layer dough, each bite offers a wonderful texture that keeps everyone coming back for more. Simple to prepare, they’re perfect for bakers of all skill levels and yield a generous batch, making them great for sharing with family and friends.
Ingredients
Scale
- 1/2 cup (8 Tbsp; 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 topping
- 1/2 cup (8 Tbsp; 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
- 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 3 minutes.
- Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- With the mixer running on low speed, slowly add this dry mixture into the wet ingredients until combined. Switch to high speed and beat in milk followed by chocolate chips.
- Repeat the first step using another bowl: cream together butter and sugars for the peanut butter dough until light and fluffy.
- Add egg, then mix well before incorporating peanut butter and vanilla extract.
- Gradually add flour, baking soda, and salt while mixing on low speed until fully combined. Fold in chocolate chips.
- Cover both cookie doughs tightly with plastic wrap or lids and chill in the refrigerator for at least 3 hours or up to 3 days.
- Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Measure about 2 tablespoons of each dough type; roll into balls. Press both balls together between your hands into one larger ball.
- Place shaped balls on prepared sheets; bake for 12–14 minutes until edges appear set but centers look soft.
- Allow cookies to cool on baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg