Short Description
Peanut Butter Chocolate Swirl Cookies are soft, chewy, and bursting with rich peanut butter flavor, perfectly complemented by delicate chocolate swirls. These visually stunning cookies not only taste incredible but also make a delightful addition to any dessert table.
Why You’ll Love This Recipe
- Combines the classic flavors of peanut butter and chocolate
- Soft and chewy texture with a beautiful swirl pattern
- Easy to make with simple pantry ingredients
- Perfect for holidays, bake sales, or everyday treats
- Customizable with different types of chocolate or nut butters
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Peanut Butter Dough:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Chocolate Swirl:
- ½ cup semi-sweet chocolate chips, melted
Directions
- Prepare the Peanut Butter Dough: In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until creamy and smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring between each until smooth.
- Create the Swirls: Gently fold the melted chocolate into the peanut butter dough, using a spatula to create a marbled effect. Be careful not to overmix, as you want visible swirls.
- Shape and Chill: Scoop tablespoon-sized portions of dough, roll them into balls, and place them on a lined baking sheet. Refrigerate for at least 30 minutes to firm up the dough.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but the centers remain soft.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 18-20 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10-12 minutes
- Total Time: 55 minutes
Variations
- Chunky Peanut Butter: Use chunky peanut butter instead of creamy for added texture.
- Dark Chocolate Swirl: Substitute semi-sweet chocolate with dark chocolate for a richer taste.
- Nut-Free Option: Replace peanut butter with sunflower seed butter for an allergy-friendly version.
- Extra Chocolatey: Stir in additional chocolate chips into the dough before baking.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: Keep in the refrigerator for up to a week for a firmer texture.
- Freezing: Freeze the dough balls before baking for up to 3 months. When ready to bake, allow them to thaw slightly and bake as directed.
- Reheating: Warm cookies in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
FAQs
Can I use natural peanut butter?
Yes, but natural peanut butter can make the dough a bit drier. Stir well before using and consider adding a teaspoon of milk if needed.
Do I need to chill the dough?
Chilling helps prevent the cookies from spreading too much and enhances their chewy texture.
Can I use white chocolate instead of semi-sweet chocolate?
Absolutely! White chocolate creates a beautiful contrast against the peanut butter dough.
How do I get the perfect swirl effect?
Gently fold the melted chocolate into the dough without fully mixing it in. Less stirring results in better swirls.
Can I double the recipe?
Yes, simply double the ingredients and bake in batches.
What if my cookies turn out too dry?
Ensure you’re measuring flour correctly (spoon and level method) and avoid overbaking.
Can I add nuts to the dough?
Yes! Chopped peanuts or almonds add extra crunch.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking.
Why did my cookies spread too much?
The butter may have been too warm. Chilling the dough before baking helps prevent excessive spreading.
Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour.
Conclusion
Peanut Butter Chocolate Swirl Cookies are the perfect combination of nutty peanut butter and rich chocolate, creating a visually appealing and deliciously chewy treat. Whether you enjoy them fresh from the oven or as a make-ahead dessert, these cookies are sure to impress. Try different variations to make them your own, and enjoy this irresistible treat!
Print
Peanut Butter Chocolate Swirl Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, chewy, and packed with rich peanut butter flavor, these Peanut Butter Chocolate Swirl Cookies combine the best of both worlds—nutty peanut butter and luscious chocolate swirls. These cookies are perfect for satisfying your sweet cravings with a visually stunning, melt-in-your-mouth treat!
Ingredients
For the Peanut Butter Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Chocolate Swirl:
- 1/2 cup semisweet or milk chocolate chips, melted
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the peanut butter dough: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until a soft dough forms.
- Melt the chocolate chips in the microwave in 30-second intervals, stirring in between until smooth.
- Create the swirls: Gently fold the melted chocolate into the peanut butter dough, swirling with a spatula. Do not overmix to maintain distinct swirls.
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and slightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy with a glass of milk!
Notes
- For extra texture, add chopped peanuts or chocolate chunks to the dough.
- If you prefer dark chocolate, swap out the semisweet chocolate for a bolder flavor.
- To enhance the peanut butter taste, use natural peanut butter with minimal sugar
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