Marbled Chocolate and Peanut Butter Cookies
Chocolate and peanut butter is one of those classic combos that never gets old, and these cookies are proof. The rich, fudgy chocolate pairs perfectly with the creamy, nutty peanut butter in a marbled effect for a cookie that’s soft, chewy, and totally nostalgic—like your favorite childhood treat, but even better!
Marbled Chocolate and Peanut Butter Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup milk (2% or whole), room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter (not all natural)
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Additional granulated sugar, for rolling (about 1/4 cup)
Instructions
Nutrition Facts
Calories
220Fat (grams)
11 gSat. Fat (grams)
6 gCarbs (grams)
28 gFiber (grams)
1 gNet carbs
27 gSugar (grams)
17 gProtein (grams)
3 gSodium (milligrams)
206 mgCholesterol (grams)
36 mgDirections
Chocolate Cookie Dough
1. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
2. In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with a hand mixer, beat the butter until creamy.
3. Add both sugars and beat until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla, mixing for 1- 2 minutes until well blended.
5. Gradually add half the dry mixture to the wet ingredients and mix on low until just combined.
6. Then add the remaining dry ingredients and the milk. Mix until well combined scraping down the sides of the bowl when necessary.
7. Cover the dough and let it chill in the refrigerator for at least an hour.
Peanut Butter Cookie Dough
1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, beat the butter and peanut butter until creamy.
3. Add the granulated sugar and brown sugar, beating until the mixture is light and fluffy, about 2–3 minutes.
4. Beat in the egg and vanilla extract, mixing until well combined, about 1–2 minutes.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
6. Cover the dough and let it chill in the refrigerator for at least an hour before using.
Preparing the Cookies
1. When ready to bake the cookies, preheat your oven to 350 degrees and line two baking sheets with parchment paper.
2. Roll 12 peanut butter dough balls and 12 chocolate dough balls, each about 1 tablespoon.
3. Take the peanut butter ball and flatten it into a disc. Roll the chocolate ball briefly in the sugar that place the chocolate ball on top of the peanut butter disc.
4. Gently press and fold them together to create the marbled effect. Roll the combined dough into a smooth ball and continue with the others.
5. Roll the marbled balls in sugar evenly coating them and arrange them on a baking sheet, spaced 2 inches apart.
6. Bake each batch—one baking sheet at a time—for 10-12 minutes, until the edges begin to set.
7. Let cool on the sheet for 5–7 minutes before transferring to a wire rack to cool completely.