Description
Fudgy, marbled cookies that swirl rich brownie dough with creamy peanut butter for a soft, chewy bite that’s equal parts indulgent and nostalgic.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup semisweet chocolate chips
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl whisk flour, cocoa powder, baking soda, and salt until evenly combined.
- In a large bowl beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until smooth.
- Add the dry ingredients to the wet and mix just until a soft dough forms, then fold in chocolate chips.
- In a small bowl loosen the peanut butter by stirring in 2 to 3 tablespoons of the chocolate dough until spreadable.
- Scoop tablespoons of chocolate dough onto prepared sheets, then dollop small spots of the peanut butter mixture on top. Use a toothpick or butter knife to gently swirl for a marbled look.
- Bake 10 to 12 minutes until edges are set and centers look slightly soft. Cool on the sheet 5 minutes, then transfer to a rack to finish cooling.
Notes
- For the best swirls, chill both doughs for 10 minutes if they feel sticky.
- Do not overbake, pull the cookies when centers look a touch underdone.
- Use conventional creamy peanut butter for consistent texture.
- For extra flair, sprinkle warm cookies with a pinch of flaky sea salt.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg