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Home » Recipes » Cookies

Chocolate Peanut Butter Marbled Cookies

Published: June 10, 2022 Modified: Jun 10, 2022 by Cambrea Gordon. This post may contain affiliate links.

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chocolate peanut butter swirled cookie pin.
chocolate peanut butter swirled cookie pin.
chocolate peanut butter swirled cookie pin.

For those days when you can't decide, these soft and chewy chocolate peanut butter marbled cookies are the perfect solution!

chocolate peanut butter marbled cookies on parchment.
Jump to:
  • why these are the best chocolate peanut butter marbled cookies
  • expert baking tips
  • step-by-step video
  • ingredient notes
  • recipe instructions
  • storage & freezing
  • faq's
  • more recipes you'll love
  • Recipe 📖

These chocolate peanut butter marbled cookies are the best mashup of my favorite peanut butter cookies and double chocolate cookies.

They basically taste like a chocolate peanut butter cup but in cookie form!

Even though two doughs are involved, they are super easy to make and turn out perfect every time!

chocolate peanut butter swirled cookie broken in half.

why these are the best chocolate peanut butter marbled cookies

  • These cookies are the best of both worlds when you can't decide what flavor you want!
  • They are big, bakery-style soft and chewy cookies.
  • Studded with tons of chocolate chips and peanut butter flavor.

expert baking tips

  • Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
  • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
  • Keep the dough chilled: When cutting and rolling the dough, it can get warm and start to stick to your hands. You may need to chill the dough in between steps to keep this from happening!
  • Underbake the cookies: You should remove them from the oven when the edges are just set and slightly brown with the centers still undercooked. 
  • Baking times may vary: All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. I recommend checking on them occasionally!

step-by-step video

ingredient notes

Full ingredient measurements and instructions can be found in the recipe card below!

ingredients needed for the peanut butter cookie dough.
  • Peanut butter: This recipe calls for smooth, creamy peanut butter but you could substitute crunchy if you like bits of peanuts in your cookies!
  • Light brown sugar: Can also be substituted with dark brown sugar.
ingredients needed for the chocolate cookie dough.
  • Semi-sweet chocolate chips: You can substitute dark, bitter, or milk chocolate chips instead.
  • Dark brown sugar: Can be substituted for light brown sugar.
  • Cocoa powder: I recommend using unsweetened dark cocoa powder for the richest and darkest cookie dough.

recipe instructions

Step 1: First make the peanut butter dough. In a stand mixing bowl, with a hand mixer, or mixing by hand, cream together the unsalted butter and peanut butter. Then mix in the sugars, vanilla, egg, all-purpose flour, salt, and baking soda until combined.

Step 2: Make the chocolate cookie dough by creaming together the dark brown sugar and butter until light and fluffy. Then mix in the egg, vanilla, all-purpose flour, cocoa powder, baking soda, and salt until combined.

a collage of the methods for making chocolate peanut butter marbled cookies.

Step 3: Use a large cookie scoop (3 tablespoons) and scoop both of the doughs onto a parchment-lined baking tray. Chill in the freezer for 12-15 minutes, or until the dough is firm but soft enough to cut each ball in half.

Step 4: Roll each cut half between your hands into a ball, then flatten it slightly.

Take one of each flavor and roll them together in your hands. It's okay if they don't form a perfect ball! Freeze again until each is completely frozen solid, about 20 minutes.

Roll each cookie in cane sugar, then bake them 3 inches apart for 11-13 minutes, or until the edges of the peanut butter dough are lightly golden brown. Once out of the oven, press a few chocolate chips into the chocolate side if desired. Let cool completely on a wire rack then enjoy!

chocolate peanut butter cookies on a wire rack.

storage & freezing

  • Room temperature: Store the baked cookies at room temperature in a sealed container or bag for 2-3 days.
  • Freezer: The dough can be frozen and then transferred to a bag or sealed container. They will keep for 1-3 months in the freezer!

faq's

Can I use gluten-free flour?

This recipe has not been tested with gluten-free flour but I would love to hear how they turn out if you try it!

Can I make a half batch?

Absolutely! You can whisk one egg and then split it evenly into each dough.

more recipes you'll love

  • BEST Chocolate Chip M&M Cookies
  • Coffee Cake Cookies
  • Easy Brown Butter Snickerdoodles
  • Brown Butter Miso Chocolate Chip Cookies

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!

Recipe 📖

chocolate peanut butter marbled cookies.
4.91 from 10 votes
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Chocolate Peanut Butter Marbled Cookies

For those days when you can't decide, these chocolate peanut butter marbled cookies are the perfect solution! These soft and chewy cookies are made by swirling peanut butter and double chocolate cookie dough together for the ultimate combination.
Servings 24 servings
Prep 45 mins
Cook 12 mins
Total 57 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon

Equipment

  • large cookie scoop 3 tablespoons

Ingredients 
 

For the Peanut Butter Dough

  • ½ cup unsalted butter room temperature
  • ½ cup unsalted creamy peanut butter
  • 1 cup light brown sugar packed
  • ⅛ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Chocolate Dough

  • ½ cup unsalted butter room temperature
  • 1 cup dark brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup semi-sweet chocolate chips
  • ¼ cup unsweetened dark cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • coarse cane sugar for rolling
  • mini semi-sweet chocolate chips for after baking, if desired

Instructions

Make the Peanut Butter Dough

  • In a mixing bowl, cream together the butter and peanut butter until combined.
    ½ cup unsalted butter, ½ cup unsalted creamy peanut butter
  • Add in the sugar and light brown sugar and cream until it looks light and fluffy.
    1 cup light brown sugar, ⅛ cup granulated sugar
  • Mix in the egg and vanilla until combined.
    1 large egg, 1 teaspoon vanilla extract
  • Mix in the flour, baking soda, and salt until just combined.
    1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
  • Scoop the dough with a large scoop (3 tablepsoons) onto a parchment-lined baking tray and set it aside.

Make the Chocolate Dough

  • In a mixing bowl, cream together the butter and dark brown sugar until light and fluffy.
    ½ cup unsalted butter, 1 cup dark brown sugar
  • Mix in the egg and vanilla until combined.
    1 large egg, 1 teaspoon vanilla extract
  • Mix in the flour, cocoa powder, chocolate chips, baking soda, and salt until just combined.
    1 cup all-purpose flour, ½ cup semi-sweet chocolate chips, ¼ cup unsweetened dark cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • Scoop the dough with a large scoop (3 tablepsoons) onto the same parchment-lined baking tray.
  • Chill the tray of dough in the freezer for 12-15 minutes, or until each ball is firm, but still soft enough to cut.

Marble the Dough

  • Use a sharp knife to cut each dough ball in half.
  • Roll each half between your hands into a ball, then flatten it slightly with your hands.
  • Roll one of each flavor together to marble them, then place them back on the tray.
  • Chill them again in the freezer until completely frozen solid, about 20-25 minutes.
  • Preheat the oven to 350 F/180 C.
  • Roll each cookie in coarse sugar, then bake them spaced 2-3 inches apart for 11-13 minutes, or until the peanut butter side has lightly golden brown edges.
    coarse cane sugar
  • Once out of the oven, press extra chocolate chips into the chocolate side if desired.
    mini semi-sweet chocolate chips
  • Let them cool completely on a wire cooling rack then enjoy!

Notes

Step-by-step process photos are provided above, in the body of this post.
 
  • If you don't want 24 cookies, you can freeze half the batch after marbling and bake them whenever you get a craving!
 
  • Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
  • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
  • Keep the dough chilled: When cutting and rolling the dough, it can get warm and start to stick to your hands. You may need to chill the dough in between steps to keep this from happening!
  • Underbake the cookies: You should remove them from the oven when the edges are just set and slightly brown with the centers still undercooked. 
  • Baking times may vary: All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. I recommend checking on them occasionally!

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 154mg | Potassium: 109mg | Fiber: 1g | Sugar: 21g | Vitamin A: 258IU | Calcium: 27mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Reader Interactions

Comments

  1. Zoe says

    June 29, 2022 at 12:37 am

    5 stars
    I love this combo! It was absolutely delicious!

    Reply
    • Cambrea Gordon says

      June 29, 2022 at 12:40 am

      YAY, so happy to hear that. Thanks so much for the kind review Zoe 🙂

      Reply
  2. Shannon Lueskow says

    June 16, 2022 at 1:03 am

    4 stars
    The only baking modification I made was I baked at 325* for 14min. We are in AZ and I believe the outside heat was cooking these too fast so take note desert dwellers.
    These are delicious cookies. I used 30% almond flour w/t regular flour and it is really nice with the peanut butter side- a well rounded nutty flavor. I’m going to add more pb next batch as I felt like I wanted a tad more pb.
    Baked them on a baking stone which makes chewier cookies if you let them cool for 10min or so.
    I’ll be making these again for sure.

    Reply
    • Cambrea Gordon says

      June 16, 2022 at 4:14 pm

      Thanks for making them Shannon! I'm happy they turned out regardless 🙂

      Reply
  3. Charla says

    June 13, 2022 at 5:21 am

    5 stars
    Cookies like these are great for my chocolate fix.

    Reply
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Hi, I'm Cambrea, a classically trained Pastry Chef turned Recipe Developer and Food Photographer. Here at Cambrea Bakes, you'll find modern twists on classic baked good recipes for any occasion.

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