Dessert

Chocolate Peanut Butter Swirl Cookies Recipe

ByVictor Layne December 3, 2025December 3, 2025

Introduction

Chocolate Peanut Butter Swirl Cookies combine two beloved flavors into one irresistible treat. These soft, chewy cookies feature distinct swirls of chocolate and creamy peanut butter dough, making each bite a perfect balance of rich and nutty.

A white plate holds a pile of round cookies each with two swirled layers: a rich dark brown chocolate layer and a smooth light tan peanut butter layer, twisted together in a spiral pattern. The cookies have a slightly cracked surface texture, showing the soft and crumbly dough beneath. The arrangement is close and overlapping with the cookies stacked casually, making the swirls on each one clearly visible. The plate sits on a white marbled textured surface. 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.
Step 2: For the chocolate dough, whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream softened butter with granulated and brown sugars until light and fluffy. 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 together flour, baking soda, and salt in another medium bowl. In a large bowl, cream softened butter with granulated and brown sugars until fluffy. Add peanut butter and mix until smooth. Beat in the egg and vanilla extract, then gradually blend in the dry ingredients until just combined.
Step 4: Take equal portions of each dough (about 2 tablespoons each) and gently roll them together by hand to create a swirl pattern without mixing completely. Place the combined dough balls on the prepared baking sheets about 2 inches apart.
Step 5: Bake for 10-12 minutes, until edges are set but centers remain slightly soft. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use room temperature butter and eggs to ensure smooth dough and even texture.
Work gently when combining doughs to maintain the swirl effect instead of blending colors.
Use a cookie scoop for uniform size and even baking.
Try swapping creamy peanut butter for chunky if you prefer added texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat frozen cookies in a warm oven for a few minutes to regain softness.

How to Serve

A white round plate holds seven thick cookies with a marbled swirl pattern, mixing dark brown chocolate dough and light tan peanut butter dough. Each cookie shows a smooth texture with visible cracks, the chocolate dough darker and rougher, the peanut butter dough lighter and creamy-looking, both twisted together in a spiral shape. The plate is placed on a white marbled surface, and the cookies grow larger and closer in focus toward the front of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, natural peanut butter can be used but may affect the texture slightly. Ensure it is well stirred before mixing into the dough.

How do I make sure the swirls stay distinct?

Handle the dough gently when rolling the two together and avoid overmixing. Quickly roll and shape the dough balls to preserve the clear chocolate and peanut butter pattern.