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Marbled Chocolate Peanut Butter Swirl Cookies

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These marbled chocolate peanut butter swirl cookies combine rich chocolate and creamy peanut butter in a soft, chewy cookie with a beautiful marbled pattern. Easy to make and customizable, they’re perfect for any occasion and sure to impress both kids and adults.

Ingredients

Scale
  • 1/2 cup (120g) creamy peanut butter
  • 1/4 cup (60g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (120g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (90g) semi-sweet chocolate chips (optional)
  • Chopped roasted peanuts (optional)
  • White chocolate chips (optional)
  • Mini peanut butter cups, chopped (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the peanut butter dough: In a medium bowl, cream 1/2 cup peanut butter and 1/4 cup unsalted butter until smooth (about 2 minutes).
  3. Add 1/2 cup granulated sugar and 1/4 cup brown sugar. Beat for 1 minute until fluffy.
  4. Mix in 1 large egg and 1/2 tsp vanilla extract. Beat until combined.
  5. Stir in 1 cup flour, 1/2 tsp baking soda, and 1/4 tsp salt. Mix until just combined; dough will be thick.
  6. Make the chocolate dough: In another bowl, cream 1/2 cup unsalted butter until smooth.
  7. Add 1/2 cup granulated sugar and 1/4 cup brown sugar. Beat for 1 minute until light and fluffy.
  8. Mix in 1 large egg and 1/2 tsp vanilla extract. Beat until incorporated.
  9. Sift together 3/4 cup flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add to wet ingredients, mixing just until combined.
  10. Fold in 1/2 cup chocolate chips if using.
  11. Marble the doughs: Take spoonfuls of each dough and drop them side by side into a large bowl. Use a spatula to gently fold the doughs together about 3-4 times—don’t overmix! You want visible streaks.
  12. Shape the cookies: Using a cookie scoop or tablespoon, portion out balls of dough (about 2 tbsp or 30g each). Place on prepared baking sheets, spacing about 2 inches apart. If you like flatter cookies, gently press down with your fingers.
  13. Bake for 10-12 minutes, until edges are set but centers look slightly underdone (they’ll firm up as they cool). Rotate pans halfway through baking if your oven has hot spots.
  14. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  15. If cookies spread too much, chill dough for 30 minutes before baking. For extra marbling, swirl a toothpick through each dough ball before baking.

Notes

For best marbling, gently fold doughs together only 3-4 times. Chill dough if your kitchen is warm to prevent spreading. Use room temperature butter and eggs for best texture. Dough freezes well; bake from frozen with 1-2 extra minutes. For gluten-free, use a 1:1 GF flour blend. For vegan, use plant-based butter and egg substitute.

Nutrition

Keywords: marbled cookies, chocolate peanut butter cookies, swirl cookies, easy cookie recipe, homemade cookies, peanut butter dessert, chocolate dessert, kid friendly cookies, party cookies, baking

Find it online: https://tempotaste.com/marbled-chocolate-peanut-butter-swirl-cookies-easy-homemade-recipe/