Chocolate-Peanut Butter Swirl Cookies

Chocolate-Peanut Butter Swirl Cookies

Chocolate-Peanut Butter Swirl Cookies


  • 1 (16 ounce/455 gram) jar smooth peanut butter (not natural)
  • 2 cups/400 grams granulated sugar, plus more for assembling
  • 2 large eggs
  • ½ cup/85 grams chopped bittersweet chocolate
  • 3 tablespoons cocoa powder
  • ¾ teaspoon kosher salt
  • Nutritional Information
      • Nutritional analysis per serving (24 servings)

        202 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 5 grams protein; 15 milligrams cholesterol; 68 milligrams sodium

    Note: The information shown is’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Heat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
  2. In the bowl of an electric mixer, beat the peanut butter and sugar on medium until creamy, about 2 minutes. Add the eggs and beat on medium until combined. Transfer half the dough to a bowl or a clean work surface.
  3. Add the chocolate, cocoa powder and salt to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
  4. Portion each dough into 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1 inch apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/4- to 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
  5. Bake the cookies until set and slightly puffed, 12 to 14 minutes, rotating the sheets halfway through baking. Transfer the cookies to a rack to cool completely.

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