I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more success tips.
Why Everyone Loves Peanut Butter Chocolate Swirl Cookies
Combine 2 Stellar Cookie Recipes
Peanut Butter Cookie Dough So when it came to developing a top-notch peanut butter and chocolate cookie combination, I turned to 2 of my very best recipes: soft and thick peanut butter cookies and double chocolate chip cookies. And when combined, they’re totally epic. I’ve been making these cookies for years, and I haven’t changed the recipe at all. You just don’t mess with perfection. 😉 It doesn’t get much better than this:
The cookies have soft-baked, extra-thick centers with slightly crisp edges. They’re ginormous and loaded with chocolate chips. Eye-popping, mesmerizing swirls! You can have 2 cookies at the same time. Who doesn’t want that?!
If you’ve been visiting my website over the years, chances are you’ve tried both cookie doughs before; I use them all over the website. If you haven’t had a chance to try them, let me make a quick introduction. These soft and thick peanut butter cookies are my flagship peanut butter cookies, serving as the base recipe for 6+ other cookie recipes on my site. They’re PACKED with peanut butter flavor and not dry/crumbly like similar recipes can be. It’s the same dough I use in peanut butter blossoms and these peanut butter jam thumbprints. Let me just say: this recipe has the hearts of peanut butter lovers everywhere. Many readers say they taste like the inside of a peanut butter cup! Chocolate Cookie Dough Then comes my go-to chocolate cookie dough. My recipe for double chocolate chip cookies also makes appearances as inside-out chocolate chip cookies, chocolate crinkle cookies, and salted caramel dark chocolate cookies. When it comes to Christmas cookies, I use it for peppermint mocha cookies, Andes mint chocolate cookies, and peppermint frosted cookies. This is one versatile cookie dough! Naturally, I knew it would be the perfect chocolatey half of these cookies, too. It’s soft-baked, chewy, and oh-so-fudgy.
Key Ingredients in Peanut Butter Chocolate Swirl Cookies
Swirling the Dough
That’s it! Even easier than my peanut butter-filled brownie cookies… which you absolutely have to try sometime. The cookies will look very soft when they come out of the oven, but they set as they cool. While they’re still warm, feel free to top with a few extra chocolate chips like I do with my chocolate chip cookies. This is optional and purely for looks!
Success Tip: Chill Your Cookie Doughs
Chilling both cookie doughs in the refrigerator is mandatory for this recipe. It’s one of my top tips for how to prevent cookies from overspreading. If you skip the chilling, you’ll lose that pretty swirled dough and end up with peanut butter chocolate cookie puddles. I recommend chilling the dough in the vast majority of my cookie recipes. Not to mention, dough that has not been chilled will make quite the mess on your hands during the swirling process! I’m not saying your hands won’t get covered in any dough, but the dough is much easier to handle when cold.
