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chocolate peanut butter marbled cookies.
4.92 from 12 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

Ingredients 
 

For the Peanut Butter Dough

For the Chocolate Dough

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