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A close up of a chocolate and peanut butter swirled cookie with chocolate chips on top.
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5 from 2 votes

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.
Prep Time10 mins
Cook Time10 mins
Chilling Time40 mins
Total Time1 hr
Servings: 32
Calories: 210kcal

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