Introduction
These cookies bring together two classic flavors in a stunning swirl. You’ll love the rich, marbled effect created by combining peanut butter and chocolate doughs. They bake up soft and chewy with pockets of melted chocolate chips.
Prep & Cook Time
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Servings: 16 cookies
Ingredients
- ⅔ cup salted butter (melted)
- 6 Tablespoons granulated sugar
- 9 Tablespoons brown sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ¾ teaspoon vanilla extract
- 1½ cups all purpose flour
- ⅓ teaspoon baking soda
- ½ cup chocolate chips
- ⅔ cup creamy peanut butter (melted)
- 1 cup bittersweet chocolate (melted)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted salted butter, granulated sugar, and brown sugar until smooth and combined.
- Add the large egg, large egg yolk, and vanilla extract to the sugar mixture. Whisk vigorously until the mixture is pale and creamy.
- Sift the all-purpose flour and baking soda into the wet ingredients. Use a spatula to fold the mixture together until just combined and no dry flour remains.
- Divide the cookie dough evenly into two separate bowls.
- To the first bowl, fold in the melted creamy peanut butter until fully incorporated. This is your peanut butter dough.
- To the second bowl, fold in the melted bittersweet chocolate until fully incorporated. This is your chocolate dough.
- Add the chocolate chips to the chocolate dough and gently fold them in.
- Bake for 12-14 minutes, or until the edges are just set. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Thumbprint Style: Press the center of each marbled dough ball slightly before baking. After baking, while still warm, press a few extra chocolate chips into the center.
- Chilled Slice-and-Bake: Instead of scooping, roll each color of dough into separate logs. Twist the logs together, then roll into a single cylinder. Chill for 1 hour, then slice into rounds and bake.
- Cookie Sandwich: Once completely cool, sandwich two cookies together with a simple peanut butter or chocolate frosting.
- Flaky Sea Salt Finish: Immediately after removing the cookies from the oven, sprinkle a tiny pinch of flaky sea salt over the top of each one.
Tips for Success
- Ensure your egg and egg yolk are at room temperature to help them emulsify properly with the melted butter, creating a better dough texture.
- When melting the peanut butter and chocolate, do so gently in short microwave bursts or over a double boiler to avoid burning.
- Use a light hand when swirling the two doughs together. Over-mixing will result in a uniform, muddy-colored cookie instead of a beautiful marble.
- For consistently sized cookies, use a medium cookie scoop (about 1.5 tablespoons).
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat and restore a fresh-baked feel, warm a cookie in the microwave for 10-15 seconds.
FAQ
Can I use natural peanut butter?
We recommend using a standard, homogenized creamy peanut butter. Natural peanut butter (the kind that separates) can alter the dough’s fat content and texture, potentially making the cookies oily or crumbly.
Why are my cookies spreading too much?
This is likely because your dough was too warm when it went into the oven. If your kitchen is warm, consider chilling the formed dough balls for 15-20 minutes before baking to help them hold their shape.
Can I make the dough ahead of time?
Yes. You can prepare the marbled dough balls and freeze them on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
Can I use unsalted butter?
The recipe is written for salted butter. If you use unsalted butter, you may want to add a small pinch of salt (about ¼ teaspoon) to the flour mixture.
My chocolate and peanut butter doughs feel very different. Is that okay?
Yes, this is normal. The chocolate dough will be firmer and the peanut butter dough slightly softer. Gently pressing them together is key to forming the marbled ball.
What’s the best way to melt the chocolate?
Chop the bittersweet chocolate finely and melt it in a heatproof bowl over a pot of gently simmering water (double boiler), stirring frequently. You can also use a microwave, heating in 20-second bursts and stirring well between each burst.