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Double Chocolate Peanut Butter Swirl Cookies

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These double chocolate peanut butter swirl cookies are rich, fudgy, and chewy with gooey chocolate chips and creamy peanut butter ribbons. Quick and easy to make, they’re a show-stopping treat perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed or natural)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (fine sea salt preferred)
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (170g) semi-sweet or dark chocolate chips (or chunks)
  • 1/3 cup (80g) creamy peanut butter (shelf-stable, no-stir preferred)
  • Optional: Chopped roasted peanuts
  • Optional: Milk chocolate chips
  • Optional: Flaky sea salt for sprinkling on top after baking

Instructions

  1. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy (about 2-3 minutes).
  4. Beat in the egg and vanilla extract until smooth and combined. Scrape down the bowl as needed.
  5. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until combined. Do not overmix.
  6. Stir in the chocolate chips (and optional mix-ins, if using).
  7. Using a cookie scoop or two spoons, portion dough into balls about 2 tablespoons each. Place them 2 inches apart on the prepared baking sheets.
  8. Warm the peanut butter in the microwave for 15-20 seconds until pourable (not hot). Drop small dollops (about 1/2 teaspoon) onto each dough ball. Use a toothpick or small spoon to gently swirl peanut butter into the tops.
  9. Bake for 9-11 minutes, until edges are set but centers look just slightly underbaked.
  10. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free cookies, substitute a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free chocolate chips. Swirl peanut butter gently for the best look. Chilling dough before baking yields thicker cookies. Store in an airtight container for up to 5 days or freeze for longer storage. Add flaky sea salt on top for extra flavor.

Nutrition

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