Gooey Peanut Butter Chocolate Swirl Cookies Recipe

Ingredients

• 1 cup peanut butter (creamy or chunky)
• 1 cup brown sugar (light or dark)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cocoa powder
• 1/2 cup chocolate chips (optional)
• 1/2 cup creamy caramel filling (optional)

Optional substitutions:

• Use almond butter or sunflower seed butter for nut-free or allergy-friendly options.
• Choose dark cocoa powder for a deeper, less sweet chocolate flavor.
• For a vegan version, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or chia eggs.

Instructions

Step 1: Preheat the oven

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the peanut butter base

In a large bowl, beat together peanut butter, brown sugar, and granulated sugar until smooth and creamy.

Step 3: Add wet ingredients

Mix in the eggs and vanilla until fully combined and glossy.

Step 4: Add leavening and salt

Stir in the baking soda and salt until evenly distributed.

Step 5: Divide the dough

Split the dough into two equal portions. Add the cocoa powder to one portion and mix until smooth to form the chocolate dough.

Step 6: Form the swirls

Take equal-sized pieces of peanut butter and chocolate dough. Gently twist or fold them together to create a swirl pattern, then roll into rounds and place on the prepared baking sheet, spacing about 2 inches apart.

Step 7: Add filling and finishes

If using caramel, press a small indentation into each dough ball and add a teaspoon of caramel. Sprinkle or press a few chocolate chips on top if desired.

Step 8: Bake and cool

Bake for 10–12 minutes, or until edges are set and centers remain slightly soft for chewiness. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

• Chill the dough: If the dough is too soft, refrigerate for 15 minutes before shaping to prevent spreading.
• Swirl technique: Twist lightly to keep distinct marbling—overworking will blend the colors.
• Caramel caution: Don’t overfill the caramel center to avoid leakage during baking.
• Cookie scoop: Use a cookie scoop for uniform cookies and consistent baking time.
• Underbake slightly: Remove while centers are still soft for a chewy, gooey texture.