Ingredients
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
Chocolate Swirl
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Prep Time: about 15 minutes
Bake Time: 10–12 minutes
Total Time: 25–30 minutes
Yield: 18–20 cookies | Approx. 150–175 calories per cookie, depending on size.
Ingredient notes
Butter and peanut butter
Softened unsalted butter and creamy peanut butter form the rich base of these cookies. The mix of both gives you a classic peanut butter cookie texture—tender and slightly crisp at the edges, soft in the center—without being crumbly or dry. Use regular creamy peanut butter, not natural, for the most stable dough.
Brown sugar + granulated sugar
Brown sugar adds moisture and chewiness, while granulated sugar helps the cookies spread slightly and gives a lightly crisp edge. The 50/50 blend creates a soft‑baked texture that holds up well under the chocolate swirl.
Flour, baking soda, and salt
All-purpose flour builds structure, baking soda gives gentle lift and spread, and salt sharpens the peanut butter and chocolate flavors so the cookies don’t taste flat.
Chocolate chips and butter
Semi-sweet chocolate chips melted with a bit of butter create a smooth, glossy swirl that’s easy to drizzle and marbles nicely into the dough. Butter thins and softens the chocolate just enough that it doesn’t set too hard on top.
Step‑by‑step instructions
Step 1: Preheat the oven
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even browning.
Step 2: Make the peanut butter dough
In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes with an electric mixer. The mixture should look slightly lighter in color and feel airy; this step helps with texture and structure.
Add the egg and vanilla extract and mix until smooth and fully combined, scraping down the sides of the bowl as needed so no streaks remain.
Step 3: Add the dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed or by hand until just combined. The dough will be soft and slightly sticky but should hold its shape when scooped. Avoid over‑mixing to keep the cookies tender.
If you want thicker cookies or find the dough very sticky, you can refrigerate it for about 30 minutes; chilled dough spreads less and bakes up thicker.
Step 4: Prepare the chocolate swirl
In a small saucepan over low heat—or in a microwave‑safe bowl using short bursts—melt the semi-sweet chocolate chips and 1 tablespoon of butter together, stirring constantly until smooth and glossy. Remove from heat and let cool slightly so the chocolate is warm and pourable but not hot. Gentle heat and constant stirring help prevent the chocolate from scorching or seizing.
Step 5: Spoon and swirl
Scoop rounded tablespoons of peanut butter dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Using a spoon, drizzle a small amount of the melted chocolate over each mound of dough. With a toothpick, skewer, or the tip of a small knife, gently swirl the chocolate into the top of the dough, creating a marbled effect. Try not to mix it in completely; you want visible streaks and pockets of chocolate.
Step 6: Bake
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look just set but still soft. The cookies will continue to firm up as they cool, so remove them before they look completely dry in the center if you want a chewy texture.
Step 7: Cool and serve
Allow the cookies to cool on the baking sheet for 5 minutes to set their structure. Then transfer them carefully to a wire rack to cool completely. This short cooling time on the tray helps them keep their shape while the centers stay soft.
Once cooled, the chocolate swirl will set but remain pleasantly soft when you bite into it.