Marble Chocolate Peanut Butter Cookies
Marble chocolate peanut butter cookies take two flavors of dough and literally smash them together. The result is chewy beautiful swirls of both!
I love a beautiful cookie. First and foremost, it has to taste good! I don’t enjoy a pretty, yet gross cookie. But cookies that have both? I’m in love with baking them. These marbled chocolate peanut butter cookies came out exactly as I hoped – beautiful AND delicious.
I knew I wanted to make marble chocolate cookies because they look so cool but I wasn’t sure what flavors. Originally the goal was a black and white marbling but I settled for this because the flavors are just too good together. Now, I actually already have a chocolate and peanut butter cookie but these are a bit different even if they flavors are similar.
Baking Notes & Tips
I took two of my favorite cookie doughs (Big Bakery Style Peanut Butter Cookies & Dark Chocolate Butterscotch Cookies) and sort of blended them together to create one dough that could be made into either. They already had their similarities to begin with so it didn’t take much tinkering. I wanted something with a chewy soft texture that would spread nicely. So to make this cookie, you’re essentially making two cookie doughs and then smashing them together.
HOW you marble the cookies is really up to your creativity. I wanted just sort of natural swirls and patterns so i just grabbed little bits of each kind, stacked them on top of each other then rolled them into a ball. However you could actually make swirls, or spots or whatever your heart desires.
I tested baking these both with and without chilling. While they totally work without, I would recommend chilling them even if it’s just for 30 minutes. I found the texture to be a little better once they were chilled. I would also create the cookie dough balls before chilling. The dough will be a little messier, but it will be much easier to do it.
Marble Chocolate Peanut Butter Cookies Key Ingredients
- Peanut Butter – Good ol Jif is pretty much what I always use for anything needing peanut butter from cookies to toast. Please don’t use natural peanut butter, it’s propensity to separate will effect the texture of the cookie. Chunky peanut butter could probably be substituted to add more texture for peanut lovers.
- Black Cocoa – I tested with black cocoa, which is rich and deeply chocolate. If you don’t have, Dutch process is going to be the closest substitution. I have quite a few recipes using it on my site though, so if you purchase it come back and try some of the others once you become a fan.
- Butter – Only butter will do when it comes to these cookies. It’s needed for the taste and the texture. Substitute at your own risk.
Ingredients
- 226 g (1 cup) Unsalted butter softened
- 135 g (â…” cup) Granulated sugar
- 200 g (1 cup) Dark brown sugar
- 2 large Eggs room temperature
- 2 tsp Vanilla
- 9 g (1½ tsp) Sea salt
- 300 g (2½ cups) AP flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 25 g (5 tbsp) Black cocoa powder
- 65 g (¼ cup) Creamy peanut butter
Instructions
Make Chocolate Dough
- In the bowl of your stand mixer with paddle attached or a medium/large bowl with hand mixer, add half of your butter and sugar and cream them together until smooth and fluffy.113 g unsalted butter | 67.5 g granulated sugar | 100 g dark brown sugar
- Add in one of your eggs and vanilla and mix on medium until egg has been incorporated into the dough. Make sure to scrape the bottom of the bowl.1 large eggs | 1 tsp Vanilla
- Add in your cocoa powder and mix into the dough well.25 g Black cocoa powder
- Add in half of your flour, baking soda, baking powder and salt and mix on low until dough just comes together with no dry spots.4.5 g Sea salt | 150 g AP Flour | 0.5 tsp baking soda | 0.5 tsp baking powder
- Scoop dough into a new bowl, cover and set aside.
- Wash and dry your bowl and paddle, getting ready to repeat the process.
Make Peanut Butter Dough
- In the bowl of your stand mixer with paddle attached or a medium/large bowl with hand mixer, add half of your butter and sugar and cream them together until smooth and fluffy.113 g unsalted butter | 67.5 g granulated sugar | 100 g dark brown sugar
- Add in one of your eggs and vanilla and mix on medium until egg has been incorporated into the dough. Make sure to scrape the bottom of the bowl.1 large eggs | 1 tsp Vanilla
- Add the peanut butter and mix well.65 g Creamy peanut butter
- Add the rest of the dry ingredients and mix on low until dough comes together.4.5 g Sea salt | 150 g AP Flour | 0.5 tsp baking soda | 0.5 tsp baking powder
Create the cookies
- Making the cookie dough balls is really flexible and can be done in many ways. I found the best way to get really pleasing marbling was to take two pinches of peanut butter dough and two pinches of chocolate dough and stack them, alternating flavors. Then take that and roll into a ball in my hands. Alternatively, you could marble the dough by stirring them together in one bowl and then scooping dough. You also could do just one pinch of each flavor, or do two of one and one of the other. Lots of different ways.
- Place your rolled dough onto the prepared baking sheet with parchment.
- Repeat until all the cookie dough has been used.
- Place your dough in the refrigerator, then preheat the oven to 350°F. Let the dough chill while the oven preheats, for about 30 minutes. If you want to let the dough chill for longer and bake later, make sure to cover your dough.
- Place cookies onto a lined baking sheet, giving several inches room to spread and bake for about 10-11 minutes on the center rack of your oven.
- Remove cookies from oven and let sit on baking sheet for 1-2 minutes before transferring to wire cooling rack.
- Store cookies in an airtight container for up to 5 days. Enjoy!
