Chocolate Peanut Butter Marbled Cookies
These cookies swirl two doughs together - one peanut butter and one double chocolate. They are large, soft, and chewy. The process involves making two separate cookie doughs, chilling them, and then combining them before baking.
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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.
Notes
Makes 12 large marbled cookies. Keep dough chilled between batches.
Tried this recipe?Leave a comment below & let me know!