Chocolate and Peanut Butter Swirl Cookies
These chocolate peanut butter marbled cookies combine both a chocolate cookie dough, and a peanut butter cookie dough, swirled together into one cookie.
Servings: 32
Calories: 210kcal
Equipment
- Large Mixing Bowl
Ingredients
For the Peanut Butter Cookie Dough:
- 1/2 cup unsalted butter (1 stick, softened)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chocolate chips
For the Chocolate Cookie Dough:
- 1/2 cup unsalted butter (1 stick, softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 6 TBS cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chocolate chips
Instructions
For the Peanut Butter Cookie Dough:
- Cream together the butter, peanut butter, and sugars in a large bowl. Mix them together for a couple minutes until the mixture has lightened in color.
- Add in the egg, and vanilla extract and stir until just combined.
- Add in the dry ingredients (flour, baking soda, baking powder, and salt) and stir into the mixture until well combined.
- Fold in the chocolate chips.
- Cover and refrigerate the dough for at least 30 minutes.
For the Chocolate Cookie Dough:
- Cream together the butter, and sugars in a large bowl. Mix them together for a couple minutes until the mixture has lightened in color.
- Add in the egg, and vanilla extract and stir until just combined.
- Add in the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt and cocoa powder) and stir to combine.
- Fold in the chocolate chips.
- Cover and refrigerate the dough for about 30 minutes.
For the Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a nonstick liner.
- Remove both doughs from fridge and take about 1 TBS of each dough. Squish them together and then roll them up into a ball. **
- Place the cookie balls onto the prepared cookie sheet, at least 2 inches apart each.
- Bake the cookies for about 9 to 12 minutes, or until the edges are set and the tops have started to crack.
- Let the cookies cool for about 5 minutes on the pan before transferring to a cooling rack to cool completely.
Notes
**The peanut butter cookie dough is softer than the chocolate cookie dough, but don't worry they bake up together great!
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 75mg | Fiber: 1g | Sugar: 19g | Vitamin A: 211IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg