These Chocolate Chunk Peanut Butter Swirl Fudge Cookies will change your life. They truly live up to their name with their gooey chocolate and peanut butter deliciousness!
Chocolate Chunk Peanut Butter Swirl Fudge Cookies
When I split this warm chocolate cookie open and saw the chocolate oozing out, I about fainted with excitement, lol! Swirls of peanut butter accompany giant chocolate chunks. This cookie will go down as one of my favorite recipes by a mile 🙂
Kind of reminds me of one of my favorite ice cream flavors I used to get when I was a little girl. Chocolate with peanut butter swirls at Thrifty. I actually still love it and I REALLY love it in this cookie 🙂
Take a peek and enjoy!
How to Make These Fudgy Cookies
First, place 1 Cup of creamy peanut butter into the freezer for a good 1/2 hour. Next use a good quality bloc of chocolate and chop it up into large pieces like this. This particular chocolate is Sarris….which is incredible 🙂
Cream your butter and sugars.
Add your eggs and vanilla, mixing until well combined.
Time to add the dry ingredients.
…..and the cocoa powder.
….add those chocolate chunks right into the cookie dough.
Take your frozen peanut butter out of the freezer and place dollops into the dough. Turn mixer on for just a few turns of the paddle to ensure you get swirls into the dough.
Mama mia!
Double mama mia 🙂 Take a spoon to this, it’s incredible!
Scoop them onto your favorite cookie baking sheet and pop them into oven at 350 for 10 to 15 minutes.
Enjoy friends!
Chocolate Chunk Peanut Butter Swirl Fudge Cookies
Equipment
- Oven
Ingredients
- 1 cup creamy peanut butter
- 2 sticks softened butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups chocolate chunks
- 1 cup cocoa powder
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
- Place peanut butter into the freezer until firm, about 30 minutes.
- In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
- Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined.
- Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other.
- Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Nutrition
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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Hi,
Would like to know if these cookies come out chew? If not, how do I make them extra chewy? Thank you!
Aleli
Hey Jenny! I just came across your website and all your delicious cookie recipes. I was just wondering if using margarine in place of butter would make any difference in how the cookies turn out? Keep rockin’ in the kitchen!
Welcome Kelli! Margarine makes the cookies flat and has a different taste. 🙂
First batch in the oven now!! The peanut butter wasn’t quite frozen through but I think it will be ok. 🙂 So excited!!
14-16 minutes is far too long – they burn in my oven at 350 after 12 minutes on the middle rack 🙁
This recipe looks amazing!!!! 🙂
Could I just ask a silly question – how much is “2 sticks” of butter?? I live in Australia and I have a feeling our sticks of butter are significantly different to yours. Our butter sticks are 250g each. Could I please get the quantity of butter in grams or ounces?? Thanks 🙂
Just made these and OMG. They are delicious! Made them peanut free and nut free bc my daughter is allergic, and we were super happy with these cookies! Everyone loved them!! 🙂
Has anyone else had any issues with this being a little too dry or thick tasting? I was wondering if maybe I should use a little less cocoa and a little less flour?? Still amazingly delicious with a cup of milk, but I think too dry to win my cookie contest.
I agree! And if I made them again, I would reduce the cocoa. Also the baking time at 14-16 seemed to dry them out. 12 was perfect with my oven.
I loved the cookies. I was wondering if the cookies will freeze well?
Just made these cookies. I love cookie doe so it the tast is anything like the cookie doe was OMG I am in trouble… My question is I like baking for the holidays. I was wondering if these cookies freeze well?
These have a weird grainy texture. The batter is really thick. What went wrong?
I made these last night and wow they are so good! I’ll definitely be making them again soon. Thanks for the great recipe 🙂
So glad to hear it Amanda! Thanks for the feedback 🙂
These look amazingly delicious! I’m not much of a baker but I’m going to try these out for my boyfriend, he’s one lucky guy! Thanks so much for the recipe 🙂
What kind of chocolate is used in this recipe, semi-sweet, unsweetened or milk?
Thanks in advance!
Hi there, I used semi sweet chocolate 🙂
Thanks! Also, do you use unsweetened cocoa powder? I’m not sure what other kind there is, but I just want to confirm!
Thanks 🙂
I’m going to make these tonight! So excited! Next time I think I’m going to slip some small marshmellows in there!! WWOOOHOOO! YUM!
Hello, I’m live in Poland,and I have quastion: in Poland weigh butter=200g, what is in USA? I’m planning on baking these incredible cookies 🙂
I made these cookies and followed the recipe to a T. They were very flavorful but dry. They did not have a gooey center like shown and crumbled apart when you picked them up. Any thoughts?
Hi Kristen, depending on where you live, you can definitely add a touch more butter to the cookies. Hope this helps!!
Mmmm.. really looks so good. I can eat this all day!
I’m making this recipe for the 4th time now, they are SO good! We have a Cookie Exchange at our church in the morning…I’m sure these will be a hit! Thanks for a fabulous recipe!!!!
Good LAWD! These look delicious! I’d easily hoover through these if not supervised. And you’re right– Sarris chocolate is amazing =)
Jenny, how on earth did you even bake these off?? i would’ve been diving nose first into the cookie dough! 🙂
Can i use vanilla flavor instead of vanilla extract? It’s really hard to find an extract here at my place.
I just made a batch of these! I am not a baker at all, so I only had semi-sweet chocolate chips on hand … not the fancy stuff. Personally, I could not tell a difference. There was still gooey chocolate in the middle. I also added about 3/4 cup of Heath bits that I had in the pantry. As my 4-year-old nephew said, “These are gooder than brownies!”
Ohmygosh- your photos are GORGEOUS and make salivate!!
Question: of all your incredible creations, which are your TOP 3??
OMG…I just made a batch…I could just stand there and eat the dough! Wow! Thanks for sharing! I will be back for more, for certain!
Kim
I made these last night and they are AWESOME!! I had to package them up and distribute them to friends out of fear that I would eat them all. I’m surprised that I didn’t wake up in the middle of the night straight for more.
Made these tonight with the kiddos, they were a hit. Thank you!
I feel like I gain ten pounds just LOOKING at all the wonderful goodies you post here!–but the satisfying kind of poundage, that comes from enjoying every single bite, haha. These look amazing!
These are making my drool! They look ooey gooey delicious!
These look amaaaaazing. I think I’m drooling. This is approximately the 3rd choco/pb recipe I’ve seen while going through my google reader this morning…I think it’s a sign that I need to do some baking!
I’ve always wondered how to get a nice swirl like that. Lovely recipe. I’ve pinned it!
Love.
These look utterly amazing! I know what I’ll be baking next. Thanks for a delicious looking recipe.
These look fantastic! Can’t wait to try them. I have one question though…is there really supposed to be 1 TABLESPOON of vanilla? Most of the other cookie recipes I use only call for 1 teaspoon of vanilla.
Yes, 1 Tablespoon is correct. I always use 1 Tablespoon in my cookie recipes 🙂 Hope you enjoy!
I made these today and they were delicious! Thanks for the great recipe.
Did you use baking chocolate or regular chocolate? I can’t wait to try these
Just regular semi sweet or milk chocolate Karen 🙂
SQUUUEEEE!!!!! I want these in my belly!! I don’t have good chocolate though =( Next time I need to bake cookies, these are at the top of my list!
Hope you enjoy!!
Goodness gracious! These look awesome! Wish I had some right now! Peanut butter & chocolate…yummy!!!