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 promote even baking.

Step 2: In a medium bowl, whisk together the chocolate dough dry ingredients: flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract, then gradually mix in the dry ingredients until just combined. Set aside.

Step 3: For the peanut butter dough, whisk the flour, baking soda, and salt in a medium bowl. In a large bowl, cream the softened butter with granulated and brown sugars until fluffy. Add peanut butter and mix until smooth. Beat in egg and vanilla extract, then gradually add the dry ingredients until just combined.

Step 4: Take equal portions (about 2 tablespoons) of each dough and gently roll them together, taking care not to overmix to maintain distinct swirls. Place the combined dough balls on the prepared baking sheets, spacing them approximately 2 inches apart.

Step 5: Bake for 10-12 minutes, until the edges are set but the centers remain slightly soft. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use room temperature butter and eggs for the best texture and easier mixing.

Work quickly and gently when combining doughs to preserve the swirl effect.

Use a cookie scoop to ensure even-sized cookies that bake uniformly.

Try adding mini chocolate chips to the peanut butter dough or chopped peanuts to the chocolate dough for extra texture and flavor.

If you prefer natural peanut butter, you may need to adjust flour amounts slightly to avoid too wet a dough.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, wrap individual cookies in plastic wrap and freeze in freezer bags for up to three months. To keep cookies soft, place a slice of bread in the container. Reheat slightly in the microwave for 10-15 seconds if needed to restore softness.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds extra texture to the cookies. Keep in mind they may spread slightly less during baking but will be delicious.

Why are my cookies spreading too much?

Cookies spreading excessively often result from butter that is too warm or overmixing the dough. Chilling the dough for 30 minutes before baking can help control spreading.