Description
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
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. For the chocolate dough: Mix flour, cocoa, baking soda, and salt. Cream butter and both sugars until fluffy. Add egg and vanilla, then blend in dry ingredients.
3. For the peanut butter dough: Mix flour, baking soda, and salt. Cream butter and sugars until light, then add peanut butter. Add egg and vanilla, then blend in dry ingredients.
4. Form cookies by combining 2 tablespoons of each dough into a ball, gently rolling to create a swirl. Space 2 inches apart on baking sheets.
5. Bake for 10–12 minutes until edges are set and centers are soft. Cool 5 minutes before transferring to a rack.
Notes
Use room-temperature butter and eggs for best texture.
Avoid overmixing the dough to keep the swirl defined.
Add chocolate chips or chopped peanuts for extra texture.
Slightly underbake for chewy centers.
Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg