Ingredients

For the 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

For the 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 browning.

Step 2: For the chocolate dough, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. In a large bowl, cream the 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 separate large bowl, cream the butter with sugars until fluffy. Add the peanut butter and mix until smooth. Beat in the egg and vanilla extract, then gradually incorporate the dry ingredients until just combined.

Step 4: Take equal portions of each dough, about 2 tablespoons each, and gently roll them together in your hands to form swirled balls. Avoid overmixing to keep distinct swirls. Place the dough balls on the prepared baking sheets about 2 inches apart.

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

Tips & Variations

Use room temperature butter and eggs for a smooth dough and ideal texture.

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

Use a cookie scoop for even-sized cookies and consistent baking.

Don’t overbake; cookies should look slightly underdone when removed, as they firm up while cooling.

For a crunchy twist, add chopped peanuts to the peanut butter dough.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used and will add a bit of extra texture to the cookies.

Is it okay to substitute butter with margarine or oil?

Butter is preferred for flavor and texture, but margarine can work in a pinch. Oil is not recommended as it may alter the dough’s consistency and cookie texture.