Chocolate Peanut Butter Swirl Cookies 

Indulge in the best of both worlds with these Chocolate Peanut Butter Swirl Cookies—a fudgy chocolate base beautifully marbled with sweetened peanut butter. The gentle swirl technique creates visually stunning cookies that taste as good as they look. Chilling the dough helps preserve the shape for impressive swirls, while the chilled texture keeps the centers soft and the edges just set. Whether it's for a bake sale, a cozy night in, or a special treat, these cookies bring the irresistible combo of chocolate and peanut butter into every bite.

Ingredients

• Butter & Sugars:
  
  

  • ½ cup unsalted butter, softened
    
    

  • ¾ cup dark brown sugar
    
    

  • ¼ cup granulated white sugar
    
    

• Wet Add‑Ins:
  
  

  • 1 large egg
    
    

  • 1 tsp vanilla extract
    
    

• Dry Mix:
  
  

  • ¾ cup all‑purpose flour
    
    

  • ½ cup unsweetened cocoa powder
    
    

  • ½ tsp baking soda
    
    

  • ½ tsp salt
    
    

• Chocolate & PB:
  
  

  • 1 bar chopped dark chocolate (about 72 % cacao), or ¾ cup dark chocolate chips
    
    

  • Peanut Butter Swirl:
    
    

    • ¾ cup smooth peanut butter
      
      

    • ½ cup powdered sugar
      
      

    • 2 Tbsp milk
      
      

    • A pinch of cinnamon and saltl
      
      

Directions

1. Make the peanut butter spread: Combine peanut butter, powdered sugar, milk, cinnamon, and salt. Set aside.
   
   

2. Cream base dough: In a large bowl, beat softened butter with brown and white sugars until fluffy. Mix in egg and vanilla until combined.
   
   

3. Blend dry ingredients: In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
   
   

4. Assemble dough: Add half the dry mix to wet mixture, stir in chopped chocolate, then blend in remaining dry mix (use hands if needed). Dollop peanut butter spread over dough and gently fold to create swirls—don’t overmix.
   
   

5. Chill: Cover and refrigerate dough for 30 minutes.
   
   

6. Bake: Preheat oven to 350 °F (175 °C). Scoop heaping tablespoon-sized balls onto parchment-lined baking sheets. Bake 10 minutes (taller cookies: use parchment; flatter: use dark non-stick sheet).
   
   

7. Cool: Let cookies rest 5 minutes on the baking sheet before moving to a wire rack to cool completely.
   
   

Nutrients (approx. per cookie; makes 24)

• Calories: ~125 kcal
  
  

• Total Fat: ~7 g
  
  

• Saturated Fat: ~3 g
  
  

• Sodium: ~105 mg
  
  

• Carbohydrates: ~14 g
  
  

• Sugars: ~8 g
  
  

• Protein: ~2 g