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Soft-Baked Peanut Butter Chocolate Swirl Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 88 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 12-14 minutes per batch
  • Total Time: 3 hours 45 minutes (includes chilling time)
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Soft-Baked Peanut Butter Chocolate Swirl Cookies offer the best of both worlds with rich chocolate and creamy peanut butter doughs swirled together. With a tender, slightly chewy texture and melty chocolate chips throughout, they’re a delicious treat perfect for any occasion. The doughs are chilled to ensure the cookies bake up soft and thick with a beautiful marbled appearance.

Ingredients

Chocolate Cookie Dough

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla bean paste
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 2/3 cup (55g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml) milk (any kind, dairy or nondairy)
  • 1 cup (180g) semi-sweet chocolate chips, plus a few more for topping

Peanut Butter Cookie Dough

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 3/4 cup (185g) creamy peanut butter
  • 1 teaspoon vanilla bean paste
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Make the chocolate cookie dough: Cream the butter and sugars together using a handheld or stand mixer with a paddle attachment on medium-high speed for about 3 minutes until light and fluffy. Add the egg and vanilla bean paste and beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet. Beat on low until combined, then switch to high speed and beat in the milk followed by chocolate chips. The dough will be sticky and tacky.
  2. Make the peanut butter dough: In another mixing bowl, cream the butter and sugars together on medium-high speed for about 3 minutes until light and fluffy. Add the egg and beat on high speed until combined. Scrape down the bowl as needed. Add the peanut butter and vanilla bean paste and beat until smooth. With the mixer on low, gradually add the flour, baking soda, and salt mixture. Once incorporated, beat in the chocolate chips.
  3. Chill the doughs: Cover both doughs tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days. This step is crucial to make the doughs easier to handle and prevent the cookies from spreading too much during baking.
  4. Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
  5. Form the cookies: Measure about 2 tablespoons (40g) of chocolate cookie dough and roll it into a ball. Do the same with about 2 tablespoons of peanut butter dough. Press the two balls together gently and roll into one large ball. Repeat for the remaining dough. The chocolate dough is sticky, so wipe your hands clean regularly to make shaping easier.
  6. Bake the cookies: Place the cookie balls on the prepared baking sheets and bake for 12 to 14 minutes, until the edges appear set but the centers still look soft. If the cookies aren’t spreading by around 9 minutes, remove the baking sheet from the oven and gently tap it 2–3 times on the counter to encourage spreading, then return to bake the remaining time.
  7. Cool and finish: Let the cookies cool on the baking sheets for 5 minutes. Optionally, press a few more chocolate chips onto the tops for a prettier presentation. Transfer the cookies to a wire rack and allow to cool completely. They will deflate slightly as they cool.
  8. Store leftover cookies: Store any remaining cookies tightly covered at room temperature for up to 1 week to maintain softness and freshness.

Notes

  • Chilling the dough is essential for easier handling and preventing excessive spreading during baking.
  • Use room temperature butter and eggs to ensure proper creaming and dough consistency.
  • Both natural and unsweetened cocoa powder is recommended for the chocolate dough for a rich chocolate flavor.
  • Press extra chocolate chips on top of warm cookies for an attractive finish, but this is optional.
  • If dough sticks to your hands, wiping them with a little flour or wetting them slightly can help when rolling.

Find it online: https://dishmelt.com/soft-baked-peanut-butter-chocolate-swirl-cookies-recipe/