Chocolate Peanut Butter Swirl Cookies

IMG_7592This is basically a continuation of the chocolate and peanut butter cup effort from a few weeks back. One can never have too  many recipes utilizing this combo in one’s quiver. What’s a little surprising, though, is just how few decent lookin’ versions of this particular cookie can be found in Googleland. Generally, a search turns up dozens of variations that are at least visually appealing (no idea about taste, mind you). This is a weird exception.

I did come across one—unsurprisingly, the first result in Google Images—that was easy on the eyes (aesthetically pleasing, for all you philosophy fans). Tweaked the ingredients ever so slightly and the directions a little more so and ended up with this. So, there you it. “It” being a pretty mundane story about the process of creating a cookie that lives up to the impossible standards of beauty our culture forces upon us.



INGREDIENTS (slightly modified from No Empty Chairs)

Peanut Butter Dough

  • 1 + 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla

Chocolate Dough

  • 2 cups flour
  • 1 + 1/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla

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DIRECTIONS (makes 48 cookies)

Peanut Butter Dough

  1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  2. Using a stand mixer on medium, cream the butter, sugars, and peanut butter—about 3 minutes.
  3. Add the egg and vanilla and mix until fully incorporated. You’ll most likely need to scrape the sides of the bowl.
  4. Drop the mixer speed down to low and slowly add flour mixture until just combined.
  5. Place dough in another bowl and while you clean the one for your stand mixer. Unless you have a second one, but that would be weird.

Chocolate Dough

  1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  2. Using a stand mixer set on medium, cream the butter and sugars.
  3. Add the eggs and vanilla and mix until fully incorporated. Scrape the sides of the bowl, son!
  4. Drop the mixer speed to low and slowly (cocoa powder has a tendency to go everywhere…you’ve been warned) add the flour mixture until just combined.


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Divide each dough into four equal portions and roll into logs about 1′ long.
  3. Gently press one peanut butter log into a chocolate log and give it a good twist. Fold that log in half and re-roll it into yet another log about 1′ long.
  4. Cut the log into 12 equal pieces and roll into balls.
  5. Place balls of dough onto baking sheet (make sure the most visually appealing part faces up) about 2 inches apart. Give ’em a little smush.
  6. Bake for 12 – 14 minutes, rotating halfway through (some nice cracks will form).
  7. Remove from oven and allow to sit on baking sheet for 5 minutes before transferring to a wire rack to completely cool.
  8. Repeat steps 3 – 7 for remaining logs of dough.
  9. Giggle at the words “logs,” “balls,” and “cracks” because you’re a child.


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