Chocolate Peanut Butter Swirl Cookies Recipe
These chocolate peanut butter swirl cookies hit that perfect spot between rich chocolate cookie and creamy peanut butter. I started making them when I wanted something more interesting than plain chocolate cookies, but didn’t want to deal with complicated decorating.
The chocolate dough stays soft in the middle while getting slightly crisp edges, and the peanut butter swirl adds both flavor and a nice look without much extra work. They’re great for bake sales or potlucks since they travel well and don’t need special storage. Plus, they actually taste better the next day once the flavors have melded together. Just don’t overbake them – that’s the key to keeping that fudgy center.
What you need for Chocolate Peanut Butter Swirl Cookies
Ingredients You’ll Need For This Recipe
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons milk
How to make Chocolate Peanut Butter Swirl Cookies
Let me walk you through making these showstopper cookies – they’re easier than they look, I promise!
1. Start by taking butter out of the fridge about an hour before baking. You want it soft enough that your finger leaves an indent when pressed, but not so warm it’s melting.
2. While the butter’s softening, whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. This helps break up any cocoa powder lumps – they can be sneaky! Set this aside.
3. In a large bowl (or your stand mixer if you’ve got one), cream together softened butter and both sugars for about 3-4 minutes. You’re looking for it to get really light and fluffy – the color will actually change to a pale beige. Don’t rush this step; it’s what gives you that perfect cookie texture.
4. Beat in eggs one at a time, letting each one mix in completely before adding the next. Scrape down the sides of the bowl with a spatula – there’s always some butter mixture hiding there! Add the vanilla and mix until just combined.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed. Stop as soon as you see the flour disappear – overmixing will make tough cookies. The dough will be pretty thick and fudgy looking.
6. In a separate small bowl, whisk together the peanut butter, powdered sugar, and milk until smooth. This makes your peanut butter swirl mixture more workable and adds a nice sweetness.
7. Chill both the chocolate dough and peanut butter mixture for about 30 minutes. The dough will be much easier to work with when it’s cool.
8. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
9. Scoop about 2 tablespoons of chocolate dough and roll into a ball. Make a thumb-sized indent in the center and add about 1 teaspoon of the peanut butter mixture. Fold the chocolate dough around it and roll again, then give it a gentle squeeze to create a slight marbled effect. The peanut butter should peek through in places but shouldn’t be completely exposed.
10. Place cookies about 2 inches apart on your baking sheets – they’ll spread a bit. Slightly flatten each cookie with your palm.
11. Bake for 10-12 minutes, rotating the pan halfway through. You’ll know they’re done when the edges are set but the center still looks slightly soft – they’ll continue cooking a bit on the hot pan after you take them out. If you wait until they look completely done in the oven, they’ll end up overbaked.
12. Let them cool on the baking sheet for 5 minutes – they’re really fragile when hot! Then transfer to a wire rack to cool completely. The cookies will firm up as they cool, giving you that perfect chewy center.
🔍 Recipe Notes & Tips
- Room temp eggs work best – pop them in warm water for 5 mins if you forgot
- Don’t skip chilling the dough – makes a huge difference in texture
- Natural vs Dutch cocoa both work here
- Chunky PB is a no-go – stick with creamy
- Cookie scoop = more even sizing
- Dough freezes great – make a double batch!
🍽️ Serving Suggestions
- Cold milk is the classic move
- Hot coffee brings out the chocolate
- Vanilla ice cream for cookie sandwiches
- After-school snack plate with banana slices
- Holiday cookie platter star
🎯 Make it Work for
- Bake sale: Make them smaller for more servings
- Holiday gifts: Add festive sprinkles before baking
- Birthday: Press in a candle while still warm
- Potluck: Double batch, transport in single layers
- Game day: Make ahead, reheat 10 sec in microwave
📦 Storage & Leftovers
- Counter: 5 days in airtight container
- Freezer: 3 months in freezer bag
- Dough balls: Freeze up to 2 months
- Refresh: 10 sec microwave for that just-baked feel
- Layer with parchment to prevent sticking
Chocolate Peanut Butter Swirl Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons milk
Instructions
- Start by taking butter out of the fridge about an hour before baking. You want it soft enough that your finger leaves an indent when pressed, but not so warm it’s melting.
- While the butter’s softening, whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl (or your stand mixer if you’ve got one), cream together the softened butter and both sugars for about 3-4 minutes. You’re looking for it to get really light and fluffy – the color will actually change to a pale beige.
- Beat in eggs one at a time, letting each one mix in completely before adding the next. Scrape down the sides of the bowl with a spatula – there’s always some butter mixture hiding there! Add the vanilla and mix until just combined.
- Gradually add your dry ingredients to the butter mixture, mixing on low speed. Stop as soon as you see the flour disappear – overmixing will make tough cookies. The dough will be pretty thick and fudgy looking.
- In a separate small bowl, whisk together the peanut butter, powdered sugar, and milk until smooth. This makes your peanut butter swirl mixture more workable and adds a nice sweetness.
- Chill both the chocolate dough and peanut butter mixture for about 30 minutes. The dough will be much easier to work with when it’s cool.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop about 2 tablespoons of chocolate dough and roll into a ball. Make a thumb-sized indent in the center and add about 1 teaspoon of the peanut butter mixture. Fold the chocolate dough around it and roll again, then give it a gentle squeeze to create a slight marbled effect.
- Place cookies about 2 inches apart on the baking sheets – they’ll spread a bit. Slightly flatten each cookie with your palm.
- Bake for 10-12 minutes, rotating the pan halfway through. You’ll know they’re done when the edges are set but the center still looks slightly soft – they’ll continue cooking a bit on the hot pan after you take them out. If you wait until they look completely done in the oven, they’ll end up overbaked.
- Let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. The cookies will firm up as they cool, giving you that perfect chewy center.
