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These Chocolate Peanut Butter Swirl Cookies blend rich chocolate with smooth peanut butter perfectly. Their unique marbled look makes them just as fun to see as they are to eat. They're great for any event and will make sweet-tooth lovers incredibly happy.
Why you'll love this treat
The marbled goodness mixes rich chocolate taste with the sweet and salty peanut butter flavor, making something you won't be able to resist. They've got a soft center with slightly crisp edges, making them perfect for sweet breaks and they come together super fast with minimal effort.
Must-have ingredients
- Unsalted butter: 1/2 cup, softened to get that melt-in-your-mouth feel.
- White sugar: 1/2 cup for just the right sweetness.
- Brown sugar: 1/2 cup, packed down for that caramel-like taste.
- Egg: 1 large, to hold everything together.
- Vanilla extract: 1 c. à café, for that hint of flavor.
- All-purpose flour: 1 1/2 cup, to create the right structure.
- Baking soda: 1/2 c. à café, to make them rise nicely.
- Salt: 1/4 c. à café, to bring out all the flavors.
- Cocoa powder: 1/2 cup, for that deep chocolate kick.
- Peanut butter: 1/2 cup, for that creamy goodness you can't resist.
Steps for cookie success
- Get your oven hot
- Set your oven to 175 °C (350 °F) and line a baking sheet with parchment paper so nothing sticks.
- Mix your dough
- Beat together the butter, white sugar and brown sugar until it looks fluffy and light. Add in the egg and vanilla. In another bowl, mix the flour, baking soda and salt, then slowly combine with your wet mixture until you've got smooth dough. Split the dough in half, mix cocoa into one part and peanut butter into the other.
- Shape your cookies
- Take one tablespoon of chocolate dough and one of peanut butter dough. Put them together and gently twist them around to create that cool marble pattern. Place these dough balls on your lined baking sheet.
- Bake them up
- Stick them in the oven for 10 to 12 minutes, until the edges feel set but the middle still seems a bit soft. Let them cool on the pan for a few minutes before moving them to a cooling rack.
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Tips for the tastiest experience
These cookies taste amazing when they're still a bit warm, so the peanut butter and chocolate get slightly melty in your mouth. You can keep them in an airtight container for up to 5 days or freeze them for later snacking. They go really well with a cold glass of milk or a hot cup of tea.
Frequently Asked Questions
- → How do I get that swirl effect?
- Don’t over-mix the two doughs. Just a few swirls with a spoon create the perfect marbling.
- → How can I tell if they’re done baking?
- The edges should be a bit solid while the center stays soft. They’ll firm up as they cool on the tray.
- → Can I use chunky peanut butter?
- Smooth peanut butter works best for texture, but chunky adds a fun crunch if that’s your thing.
- → How long will these cookies keep?
- Store them in an airtight container for up to a week, or freeze them in a baggie for up to 3 months.
- → Can I make the dough in advance?
- The dough can chill in the fridge up to 24 hours. Let it warm up a bit before you start shaping cookies.