Introduction
There are few pairings as universally beloved as peanut butter and chocolate. These Peanut Butter Chocolate Swirl Cookies take this classic flavor combination and elevate it into a visually stunning, chewy treat. Unlike traditional drop cookies, the swirl technique requires separating the dough into two distinct halves—one rich with creamy peanut butter, the other deeply infused with dark cocoa. The result is a buttery, salty-sweet cookie that offers the perfect bite of both worlds, making them an ideal centerpiece for any holiday platter or afternoon snack.
Ingredients
- 115g (1/2 cup or 1 stick) unsalted butter, softened
- 100g (1/2 cup) granulated sugar
- 110g (1/2 cup, packed) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 180g (3/4 cup) creamy peanut butter
- 250g (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 30g (1/4 cup) unsweetened cocoa powder
- 1 tablespoon milk or cream (optional, for chocolate dough)
Step-by-step Preparation
- Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Tip: Ensure your butter is truly soft, not melted, for the best dough consistency.
- Beat in the egg and vanilla extract until just combined. Then, mix in the creamy peanut butter until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms.
- Divide the dough exactly in half. Set one half aside (this is the peanut butter base). To the other half, add the cocoa powder and the tablespoon of milk/cream. Mix until the chocolate is fully incorporated and the dough is uniform in color. Tip: Adding the milk/cream prevents the cocoa powder from drying out the chocolate dough compared to the peanut butter dough.
- To create the swirl, flatten both the peanut butter dough and the chocolate dough into rough rectangles (about 1 cm thick). Stack the chocolate dough directly on top of the peanut butter dough. Gently roll the stacked dough into a tight log (about 4 cm in diameter).
- Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This chilling step is essential for easy slicing and maintaining the swirl pattern during baking.
- Once chilled, slice the log into 1.5 cm thick rounds. Place the cookies 5 cm apart on the prepared baking sheets.
- Bake for 10–12 minutes. The edges should be set, but the centers should still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
These cookies are an indulgence. While exact nutritional facts vary based on size, an average cookie (approx. 50g) contains around 180-200 calories and 10g of fat. They offer a good source of protein and healthy monounsaturated fats from the peanut butter, and antioxidants from the dark cocoa powder.
Storage
Store baked Peanut Butter Chocolate Swirl Cookies in an airtight container at room temperature for up to 5 days. For longer storage, the unbaked dough log can be tightly wrapped and frozen for up to 3 months. When ready to bake, thaw the log slightly at room temperature until it is soft enough to slice, then bake as directed.
Conclusion
These cookies are best served slightly warm alongside a tall glass of cold milk or a scoop of vanilla bean ice cream. For a fun variation, try rolling the dough log in coarse sanding sugar or chopped peanuts before slicing to add an extra crunch and sparkle!