Chocolate Peanut Butter Marbled Cookies
These hybrid cookies feature creamy peanut butter dough and deep cocoa chocolate dough swirled together in one soft and chewy bite-sized treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Peanut Butter Cookie Dough
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cup flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup chocolate chips
Chocolate Cookie Dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cup flour
- 6 TBS cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup chocolate chips
Instructions
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cream together the butter, peanut butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add the egg and vanilla extract to the peanut mixture; mix until just combined.
- Whisk together the flour, baking soda, baking powder, and salt in a separate bowl, then add to the wet mix and stir until combined. Fold in the chocolate chips.
- Repeat the same mixing process for the chocolate dough: creaming the butter and sugars, then egg and vanilla, then dry ingredients with cocoa powder, and fold in chocolate chips.
- Chill both doughs for at least 30 minutes in the refrigerator.
- Scoop about 1 tablespoon of each dough, squish together, and roll into a ball. Swirl gently for a marbled look.
- Place on prepared baking sheet, spacing about 2 inches apart.
- Bake for 9–12 minutes, until edges are set and tops begin to crack.
- Let cookies cool on the pan for 5 minutes before transferring to a rack to cool completely.
Notes
To maintain softness, store with a slice of bread in an airtight container for up to 5 days, or freeze in a sealed bag for longer storage.