Ingredients

Chocolate Dough:

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract

Peanut Butter Dough:

¾ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar
½ cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: For the chocolate dough, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until combined, then gradually mix in the dry ingredients just until incorporated. Set aside.

Step 3: For the peanut butter dough, whisk together the flour, baking soda, and salt in another medium bowl. In a large bowl, cream the softened butter with granulated and brown sugars until fluffy. Add the peanut butter and mix until smooth. Beat in the egg and vanilla extract, then gradually add the dry ingredients until just combined.

Step 4: Take equal portions (about 2 tablespoons each) of chocolate and peanut butter dough and gently roll them together in your hands, being careful not to overmix to keep distinct swirls. Place the combined dough balls onto the prepared baking sheets about 2 inches apart.

Step 5: Bake the cookies for 10-12 minutes, or until the edges are set and the centers look slightly soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use room temperature butter and eggs for a smoother dough and better texture.

Work quickly and gently when combining the doughs to maintain the swirl effect without blending colors.

Use a cookie scoop to ensure even-sized cookies that bake uniformly.

Add mini chocolate chips to the peanut butter dough or chopped peanuts to the chocolate dough for extra texture and flavor.

Substitute natural peanut butter if preferred, but adjust flour if the dough becomes too wet.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, wrap individual cookies in plastic wrap and freeze them in freezer bags for up to three months. To keep cookies soft, place a slice of bread in the container. Reheat slightly in the microwave for 10-15 seconds if they become a bit stale.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds extra texture. The cookies may spread slightly less, but the flavor remains delicious.

Why are my cookies spreading too much?

This often happens if the butter is too warm or the dough is overmixed. Chilling the dough for 30 minutes before baking can help control spreading.