Description
These Chocolate Peanut Butter Swirl Cookies combine rich cocoa and creamy peanut butter flavors into a delightful swirl pattern. Soft and chewy with a perfect balance of sweetness and a hint of salty peanut butter, these cookies are a delicious treat ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup creamy peanut butter
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy to create a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated, then stir in the vanilla extract for enhanced flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Create Chocolate Dough: Divide the dough in half. To one half, mix in the cocoa powder and chocolate chips until evenly distributed for a rich chocolate flavor.
- Create Peanut Butter Dough: To the other half, stir in the creamy peanut butter until thoroughly combined for a smooth, nutty dough.
- Form Cookies: Take roughly one tablespoon of chocolate dough and one tablespoon of peanut butter dough, pressing them together gently to form a single cookie ball, then place onto the prepared baking sheet.
- Create Swirl Pattern: Use a fork to gently press down the cookies, creating a swirl pattern on the surface for a beautiful design and even baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are firm. The centers will look slightly underbaked but will firm up as they cool, ensuring a soft texture.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely and set.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the dough after adding flour to keep cookies tender.
- Using parchment paper makes cleanup easier and prevents sticking.
- The centers will look slightly underbaked after baking; this helps maintain a chewy texture.
- For extra chocolate intensity, add more chocolate chips or drizzle melted chocolate on top after baking.
