Ingredients (~12 large cookies)
For the Peanut Butter Dough
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 2/3 cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
For the Chocolate Dough
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup dark brown sugar, packed
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup semi-sweet chocolate chips
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon Diamond Crystal kosher salt
For Rolling
- Coarse cane sugar
Make the Doughs
First, make the peanut butter dough. In a stand mixer, cream together the butter and peanut butter. Add the granulated and light brown sugar and mix until light and fluffy. Mix in the egg and vanilla. Finally, add the flour, baking soda, and salt, and mix until just combined.
Next, make the chocolate dough. In a separate bowl, cream together the butter and dark brown sugar until light and fluffy. Mix in the egg and vanilla. Add the flour, cocoa powder, chocolate chips, baking soda, and salt, and mix until just combined.
Chill and Marble the Dough
Use a large cookie scoop (about 3 tablespoons) to portion out both doughs onto a parchment-lined baking sheet. You should have an equal number of scoops from each dough.
Place the baking sheet in the freezer for ~12-15 minutes. The dough balls should be firm, but still soft enough to cut with a knife.
Remove the tray from the freezer and cut each dough ball in half.
Take one half of the peanut butter dough and one half of the chocolate dough and roll them together in your hands to create a marbled effect. The ball doesn’t have to be perfectly round.
Place the marbled dough balls back on the baking sheet and freeze them again for ~20-25 minutes, or until they are frozen solid.
Bake the Cookies
Preheat your oven to 350F.
Roll each frozen, marbled cookie dough ball in coarse cane sugar.
Place the cookies on a parchment-lined baking sheet, about 3 inches apart.
Bake for ~11-13 minutes. The edges of the peanut butter dough should be lightly golden brown, but the centers will still look soft
Chocolate Peanut Butter Marbled Cookies
Ingredients
For the Peanut Butter Dough
- 1/2 cup unsalted butter 1 stick, room temperature
- 1/2 cup creamy peanut butter
- 2/3 cup light brown sugar packed
- 3 tablespoons granulated sugar
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
For the Chocolate Dough
- 1/2 cup unsalted butter 1 stick, room temperature
- 3/4 cup dark brown sugar packed
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup semi-sweet chocolate chips
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon Diamond Crystal kosher salt
For Rolling
- Coarse cane sugar
Instructions
- Cream butter and peanut butter in stand mixer, add sugars until fluffy.
- Mix in egg and vanilla, then add flour, baking soda, and salt until just combined.
- In separate bowl, cream butter and dark brown sugar until fluffy.
- Mix in egg and vanilla, then add flour, cocoa powder, chocolate chips, baking soda, and salt until combined.
- Scoop 3-tablespoon portions of each dough onto parchment-lined sheet.
- Freeze dough balls 15 minutes until firm but cuttable.
- Cut each ball in half, combine one chocolate and one peanut butter half, roll together to marble.
- Freeze marbled balls 25 minutes until solid.
- Preheat oven to 350F.
- Roll frozen balls in coarse sugar.
- Place on parchment-lined sheet 3 inches apart.
- Bake 11-13 minutes until edges are lightly golden but centers soft.
