Pro tips and easy variations
Melting the chocolate and butter slowly over low heat is the key to a smooth, shiny swirl. If the chocolate overheats and thickens, you can gently rewarm it with a tiny extra pat of butter to bring back some fluidity.
If you like thicker, more bakery‑style cookies, chilling the dough for 30 minutes before scooping will reduce spread and give you taller, softer cookies. For thinner cookies with more crisp edges, bake right away.
Easy variations:
- Add 1/2 cup extra chocolate chips directly into the dough for pockets of chocolate throughout as well as the swirl on top.
- Sprinkle a pinch of flaky sea salt over the warm cookies right after they come out of the oven to highlight both the peanut butter and chocolate flavors.
- Use dark or bittersweet chocolate chips for a more intense chocolate note, or white chocolate chips for a sweeter, high‑contrast swirl.
- Swirl patterns: Instead of drizzling, you can pipe the chocolate in thin lines over the dough and then drag the toothpick through for more defined marbling.
Storage and make‑ahead
These cookies store and freeze well, making them great for bake‑ahead treats or cookie boxes.
- Room temperature: Store fully cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy if well sealed.
- Freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag or container. They keep for up to about 3 months. Thaw at room temperature or warm briefly in the microwave for a just‑baked feel.
- Freezing dough: You can also freeze scooped dough balls (without the chocolate) on a tray, then store frozen; thaw slightly, swirl with chocolate, and bake, adding an extra minute or two as needed.
FAQ
Can I use natural peanut butter?
Natural peanut butter tends to be oilier and can cause the dough to spread more and bake up greasier. If you use it, stir it very well to incorporate the oils and expect a slightly different texture. Regular creamy peanut butter gives the most predictable results.
What if the chocolate swirl gets too thick to drizzle?
If the melted chocolate starts to firm up, gently rewarm it over very low heat or in the microwave in a short burst, adding a tiny bit more butter if needed to loosen it. Stir until smooth before continuing.
Can I double the recipe?
Yes. Simply double all ingredients and bake in batches, or use two baking sheets. Rotate the sheets halfway through baking if they’re on different oven racks for even browning.
How do I keep the cookies soft?
Avoid over‑baking; pull them as soon as the edges are set and the centers look slightly soft. Store them in an airtight container, and if they start to dry, placing a small piece of bread in the container can help keep them soft.