Peanut Butter Chocolate Swirl Cookies

I really wanted to make cookies, so I went on Pinterest (as per usual) and sifted through my cookies board, but couldn’t find anything that really excited me. I’ve been using my cookbooks less and less with the internet as popular as it is, but I decided it was time to revisit them. Then came these cookies. I know I say everything I make is delicious, because it is, so I’ll explain why these are so delicious. They are one of my new all-time favorite cookies though.

So here you have it. These cookies are delicious because the peanut butter swirl is crunchy, but still melts in your mouth. Plus, the combination of the creamy peanut butter with creamy milk chocolate swirl pairs really well. If it was just a peanut butter cookie, that can get a little boring. If it was peanut butter, chocolate, and another flavor, that would be a little overwhelming. These cookies have it perfected.

Another thing I like about these cookies is that the chocolate swirl isn’t like other fillings, it’s literally just melted chocolate chips. I used milk chocolate because I love love love milk chocolate, but if you love dark chocolate just as much, you should use that. Or you can use semisweet chocolate, since you may already have those in your cupboard. I like that it’s pure chocolate because it’s like a beautiful way of pairing your favorite chocolate bar with a less powerful taste of peanut butter than just using plain peanut butter. Hopefully that at least makes some sense.

So I just spent about 300 words telling you why these are so delicious. Instead of reading my nonsense, I suggest you just ignore it and make these cookies. You won’t regret it.

Peanut Butter Chocolate Swirl Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 3 hours

Yield: 2 dozen cookies

Peanut Butter Chocolate Swirl Cookies

Delicious, creamy peanut butter and milk chocolate swirl cookies. So easy and absolutely delicious!


  • ½ cup plus 1 Tbsp. butter, softened
  • ¾ cup brown sugar
  • 1 egg
  • ½ cup creamy peanut butter
  • ¾ tsp. vanilla extract
  • 1¼ cups all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 6 oz. milk chocolate, chopped


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup butter with the sugar on medium speed until fluffy. Add the egg and mix well, then beat in the peanut butter and vanilla extract.
  2. Add the flour, baking soda, and salt and mix until combined. Wrap the dough in plastic wrap and refrigerate for about an hour.
  3. Right before the dough is done cooling, melt the chocolate and 1 Tbsp. butter in a heatproof bowl in the microwave. Stir until smooth.
  4. Roll the dough out in between two big pieces of plastic wrap into a rectangle approximately 10 by 15 inches, or about ⅛-inch thick.
  5. Spread the dough with half the chocolate mixture, then roll up starting from a long end, wrap in plastic wrap, and refrigerate for about 3 hours*.
  6. Preheat the oven to 350°F and line two baking sheets with parchment paper. Remove dough from refrigerator and use a sharp knife to cut into small cookies about ¼-inch thick. Bake in the preheated oven for about 10 minutes. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.


*In a pinch, you can stick the rolls in the freezer for about 15 minutes (what I did).

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Recipe adapted from “Home Baked Comfort”

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