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If you’re a peanut butter and chocolate fan (I mean, who isn’t?), these are the perfect holiday cookies! Chewy Peanut Butter Chocolate Swirl Cookies are the ultimate dessert for anyone who loves soft, gooey cookies and the combo of chocolate and peanut butter! These cookies don’t just taste amazing—they also look drool-worthy, making them perfect for any cookie swap or holiday dessert table.
What makes these cookies so special? It’s all about the ingredients and technique! A generous amount of creamy peanut butter gives them that nutty richness, Reese’s pieces or cups add melty chocolate goodness, and a touch of corn syrup guarantees they stay soft and chewy for days.
Why You’ll Love These Cookies
- Perfect Texture Every Time
The secret to these chewy cookies lies in the addition of corn syrup. It adds sweetness and helps retain moisture, ensuring that your cookies stay soft and tender long after baking. - Reese’s in Every Bite
Whether you use Reese’s Mini Cups, Pieces, or even a mix of both, these cookies are bursting with peanut butter and chocolate in every bite. The candy melts into pockets of melty goodness while baking which makes the cookies so darn delicious! - Stunning Chocolate Swirl
The chocolate swirl isn’t just for show—it adds a rich, fudgy flavor that complements the peanut butter perfectly. Also, mixing cocoa powder into half the dough and swirling the dough together creates a marbled effect, making these cookies look as good as they taste.
Tips for Making the Best Peanut Butter Chocolate Swirl Cookies
- Choose the Right Peanut Butter: Go for a creamy, no-stir peanut butter to keep the dough smooth and consistent0- think Jif or SKippy. Natural peanut butter might make the dough too oily and greasy in the end. Also, some of the sweetness in the cookie depends on the sweetness from the peanut butter.
- Swirl Strategically: Don’t overmix the two doughs. I like to gently take the peanut butter and chocolate cookie dough and roll them together.
- Use Corn Syrup: This is the secret ingredient that helps achieve that perfect chew! It’s the key to bakery-style cookies that stay soft for days!
- Chill the Dough: For the best texture, chill the dough for at least 1 hour before baking. This helps you handle the dough easier, as it’s a fairly soft dough.
Chewy Peanut Butter Chocolate Swirl Cookies are everything a cookie should be: rich, flavorful, soft, and packed with texture. The combination of Reese’s candy, chopped peanuts, peanut butter, and chocolate creates a cookie that has tons of texture and flavor. And with the added moisture from corn syrup, these cookies will have everyone begging for the recipe!
So, the next time you’re craving the perfect peanut butter and chocolate dessert, skip the store-bought treats and whip up a batch of these chewy cookies. Trust me, they’ll be a new favorite in your household!
What are your favorite peanut butter and chocolate combinations? Let me know in the comments below! And don’t forget to share your creations on Instagram and tag me @milkandcardamom—I’d love to see them!
PrintChewy Peanut Butter Chocolate Swirl Cookies
- Total Time: 25 minutes
- Yield: 3 dozen 1x
- Diet: Vegetarian
Description
Chewy soft chocolate and peanut butter swirl cookies that stay soft for days! Makes 3 dozen large cookies
Ingredients
1 cup (240 g) unsalted butter, room temperature
1 cup (215 g) light brown sugar
1/4 cup (50 g) granulated sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp kosher salt
1 tsp white vinegar
1 egg ( or 1/4 cup applesauce)
1/3 cup light corn syrup
1 tbsp vanilla extract
1/2 cup (128 g) creamy peanut butter*
2 cups (240 g) all purpose flour
4 1/2 tsp (8 g) unsweetened cocoa powder, sifted**
1 tsp whole milk
1 cup roasted unsalted peanuts, coarsley chopped
12 Reese’s Peanut butter cups, roughly chopped
1 cup bittersweet or semisweet chocolate chips
flaky salt (optional)
Instructions
- Add butter, brown sugar, granulated sugar, baking soda, baking powder, and salt to a mixing bowl of a stand mixer. Using the paddle attachment mix on high speed for 3 minutes, scraping the bowl down halfway through.
- Add vinegar, egg, corn syrup, vanilla extract, and peanut butter and mix for 1 minute or until well incorporated. Scrape the bowl down and add the flour, mixing on low speed until half the flour has been incorporated. Add half of the chopped peanuts and half of the chopped Reese’s and mix until well combined. The dough will be quite soft.
- Split the dough in half (~438 g each) and mix the cocoa powder and whole milk into one of the halves. Cover both doughs with plastic wrap and chill in the fridge for at least 1 hour or up to overnight.
- Preheat the oven to 375°F. Line 3 baking sheet pans with parchment paper.
- Take 1 1/2 tbsp of each dough (~18 g each), mash it together, and roll it into a ball. Roll the ball into the remaining chopped peanuts. Repeat until all the dough has been used up. If the dough gets too soft to handle, pop it in the freezer for 5-10 minutes. Sprinkle each cookie dough ball with a pinch of kosher salt and bake for 8-10 minutes, or until the edges are set and the center looks just slightly baked. The center will be a little underbaked when it is done!
- Immediately once the cookies are out of the oven, top each cookie with pieces of remaining Reeses chocolate and chocolate chips. Sprinkle with flaky salt
Notes
*use no-stir peanut butter like Jif or Skippy!
** I used black cocoa powder to get a darker color. If you use regular cocoa powder it won’t be as dark of a brown.
- Prep Time: 15min (plus 1 hr chill time)
- Cook Time: 10 minutes
- Category: dessert
