Soft, chewy peanut butter cookies topped with rich chocolate swirls and a pinch of flaky sea salt—each bite is a perfect balance of nutty, sweet, and salty indulgence.

Why You’ll Love This Recipe

This recipe delivers the beloved flavor pairing of peanut butter and chocolate in a stunning swirl that’s as beautiful as it is delicious. The cookies are soft-baked with slightly crisp edges, generously chocolatey, and easy to customize—ideal for everything from holiday baking to everyday treats.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup semi‑sweet chocolate chips (for swirls)
Flaky sea salt, for garnish

directions

Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, peanut butter, brown and granulated sugars until light and fluffy.
Beat in the egg and vanilla until well combined.
In another bowl, whisk together flour, baking soda, and salt; gradually mix into the wet ingredients to form a soft dough.
Scoop dough into balls and place on prepared baking sheets, spacing them apart. Slightly flatten each dough ball.
Bake for 9–11 minutes, until edges are set but centers remain soft.
While still warm, spoon or pipe melted chocolate in a swirl pattern atop each cookie. Sprinkle with flaky sea salt and allow to cool completely before serving.

Servings and timing

Yield: About 18–24 cookies (depending on scoop size)
Prep time: ~15 minutes
Cook time: ~10 minutes per batch
Total time: Approximately 25 minutes, plus cooling

Variations

Swirl peanut butter and chocolate dough together for a marbled look.
Mix in a teaspoon of light corn syrup for a chewier texture.
Stir in extra chocolate chips or peanut butter cups into the dough or press them into the tops after baking.

storage/reheating

Room temperature: Store cooled cookies in an airtight container for up to 4 days.
Freezer: Cookies freeze well for up to 3 months; thaw at room temperature before serving.
Reheating: Warm briefly in a low oven (300 °F / 150 °C for 3–4 minutes) to refresh—avoid microwaving to maintain texture.

FAQs

What gives these cookies their texture?

The combination of brown and granulated sugars and a short bake time creates a soft center with crisp edges.

How do I make the swirl pattern?

You can melt chocolate and drizzle or pipe it over the cookies after baking, or marble the dough before baking.

Can I skip the chocolate?

Yes. Skip the swirl and mix extra chocolate chips into the dough for a classic peanut butter chocolate chip cookie.

Is chilling the dough necessary?

Not required, but it helps if your kitchen is warm or you want a puffier texture.

Can I use natural peanut butter?

Yes, but it may result in a slightly crumblier dough. Stir well before using and avoid overly oily varieties.

Can I make them gluten-free?

Yes, substitute a 1:1 gluten-free flour blend. Check texture and adjust if needed.

How do I prevent cookie spreading?

Ensure your butter is not too soft or melted, and chill dough if needed before baking.

What size scoop should I use?

A 2-tablespoon scoop yields around 18–24 cookies. Adjust baking time if changing size.

Can I prep dough ahead?

Yes—refrigerate up to 3 days or freeze scooped dough balls for longer storage.

What topping options work?

Flaky sea salt is classic, but crushed peanuts, mini peanut butter cups, or dark chocolate drizzle also work well.

Conclusion

These Chocolate Swirl Peanut Butter Cookies are the perfect blend of creamy peanut butter and rich chocolate in a beautifully swirled, soft-baked form. Whether for entertaining or personal indulgence, they’re easy to make, visually impressive, and irresistibly tasty. Enjoy with a glass of milk or a hot coffee for a delightful treat.