For those days when you can't decide, these soft and chewy chocolate peanut butter marbled cookies are the perfect solution!
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!
For more peanut butter recipes, try Nutter Butter Bars and Peanut Butter Miso Cookies.
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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!
- 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.
- 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.
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!
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
This recipe has not been tested with gluten-free flour but I would love to hear how they turn out if you try it!
Absolutely! You can whisk one egg and then split it evenly into each dough.
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Recipe 📖
Chocolate Peanut Butter Marbled Cookies
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
- 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
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Zoe says
These were perfect! If you are into the chocolate peanut butter combo, these cookies are definitely for you. Each one was so soft and buttery and had a perfectly crisp but chewy edge.
Cambrea Gordon says
YAY! Thanks so much Zoe!
Johnny says
Awesome opossum!
Zoe says
I love this combo! It was absolutely delicious!
Cambrea Gordon says
YAY, so happy to hear that. Thanks so much for the kind review Zoe 🙂
Shannon Lueskow says
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.
Cambrea Gordon says
Thanks for making them Shannon! I'm happy they turned out regardless 🙂
Charla says
Cookies like these are great for my chocolate fix.