Description
Delight in these irresistibly gooey chocolate peanut butter swirl cookies, featuring a perfect harmony of rich cocoa and creamy peanut butter flavors swirled into each soft and chewy bite. Ideal for chocolate lovers looking for a delightful twist on classic cookies, these treats combine a tender texture with a decadent marbled appearance.
Ingredients
Scale
Chocolate Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Peanut Butter Dough
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Chocolate Dry Ingredients: In a medium bowl, whisk together 1 1/4 cups flour, cocoa powder, baking soda, and salt until evenly combined.
- Cream Chocolate Dough Base: In a large bowl, cream together 1/2 cup softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer for about 3-4 minutes until light and fluffy.
- Add Egg and Vanilla (Chocolate Dough): Beat in the egg and vanilla extract to the creamed mixture until fully incorporated.
- Combine Dry and Wet Ingredients (Chocolate Dough): Gradually add the chocolate dry ingredients to the wet ingredients, mixing until just combined. Set this dough aside.
- Mix Peanut Butter Dry Ingredients: In another medium bowl, whisk together the remaining 1 cup flour, baking soda, and salt for the peanut butter dough.
- Cream Peanut Butter Dough Base: In a separate large bowl, cream together 1/2 cup softened butter, granulated sugar, brown sugar, and creamy peanut butter until smooth and well blended.
- Add Egg and Vanilla (Peanut Butter Dough): Beat in the egg and vanilla extract to the peanut butter creamed mixture until smooth.
- Combine Dry and Wet Ingredients (Peanut Butter Dough): Gradually add the peanut butter dry ingredient mixture to the wet mixture, stirring until just combined.
- Form Swirled Dough Balls: Portion equal amounts (about 2 tablespoons each) of chocolate and peanut butter dough. Gently roll them together to create a marbled effect, but do not overmix.
- Place on Baking Sheets: Arrange the combined dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain slightly soft for a gooey texture.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the dough to maintain a tender, soft texture.
- Allow the cookies to cool slightly on the baking sheets before moving to avoid breaking.
- Use creamy peanut butter for a smooth swirl; chunky peanut butter will alter the texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra gooey centers, slightly underbake the cookies.
