Chocolate Chunk Peanut Butter Swirl Fudgy 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 ๐Ÿ™‚

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 ๐Ÿ™‚

Take a peek and enjoy!

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 ๐Ÿ™‚

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 ๐Ÿ™‚  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!

[ziplist]

Chocolate Chunk Peanut Butter Swirl Fudgy Cookies

1 cup creamy peanut butter2 sticks softened butter

1 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups good quality chocolate chunks

1 cup cocoa powder

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. Place peanut butter into the freezer until firm, about 30 minutes.

3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. 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.

Makes 3 dozen cookies

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Have a great new week! Come back soon ๐Ÿ™‚

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95 Responses
  1. Jenny these look…amazing!!

    They look so decadent, dark, fudgy, rich. MMMMm….goooooood!

    The last pic, with that melty chocolate, oh lord have mercy!

    And yes, Sarris chocolate is awesome! That and Scharffen Berger are the bomb. But really most chocolate will make me happy ๐Ÿ™‚

  2. Harriet

    Oh my these look amazing! Not a huge fan of peanut butter but I also love chocolate ice cream with peanut butter swirls. I WANT THESE COOKIES NOW! Fudgy! Chocolaty! Peanut Butter! I give these cookies 5 stars even though I haven’t tried them. Let me tell u about something yummy. Next time you have plain chocolate chip cookies or chocolate chocolate cookies with chocolate chips, smother the cookies with Nutella, pour milk on the cookies,and put ice cream on top. Soooooooooo delicious! Please tell if u try it and it turns out nice!

  3. I think if I had to choose one desert to eat for the rest of my life, it would be these. They look like the prefect combo of chocolate & peanut butter/cookie & brownie. Props!

  4. These look yummy! Where do you buy your chocolate? I haven’t found that soft tortilla bread yet either. I think I need to move a little further down the 5 ๐Ÿ˜‰ These look so good and if they are anything like Thrifty’s chocolate with PB swirls I have to make them! Thanks for another fun recipe to try with my boys! ๐Ÿ™‚

  5. Chocolate chip cookies are the favorite at my house. But these look so good, I will have to try them . Excited about picking the chocolate to make “chunks”.

  6. WOW! These look so good! I wish I could make these but I can not have peanut butter in my house because my daughter is allergic. I am so sad because those look amazing!!

  7. Thanks for all the great recipes. I did a quick post about this recipe on my blog and included your picture with a link back to your site. Thanks again!

  8. Jenny, these cookies look incredible. That oozing chocolate nearly caused me to faint. I’ll definitely have to try these out since I have a soft spot for gooey cookies. Love the pics too!

  9. These look delicious! Oh my goodness! – I tried your Oreo stuffed chocolate chip cookies this weekend. I posted a pic on my blog and linked your page! Can’t wait to try these!

  10. Ashley

    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.

  11. 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!

  12. Blanca

    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.

  13. 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

  14. Michelle L.

    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!”

  15. Tommy

    Can i use vanilla flavor instead of vanilla extract? It’s really hard to find an extract here at my place.

  16. Jessica

    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!!!!

  17. Kristen

    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?

  18. aneta

    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 ๐Ÿ™‚

  19. Kelli

    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!

  20. Ikhlas Hussain

    What kind of chocolate is used in this recipe, semi-sweet, unsweetened or milk?

    Thanks in advance!

      1. Ikhlas Hussain

        Thanks! Also, do you use unsweetened cocoa powder? I’m not sure what other kind there is, but I just want to confirm!

        Thanks ๐Ÿ™‚

  21. Meagan

    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 ๐Ÿ™‚

  22. I made these last night and wow they are so good! I’ll definitely be making them again soon. Thanks for the great recipe ๐Ÿ™‚

  23. 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?

  24. Linda N.

    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.

    1. Kimberly

      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.

  25. vinu

    This recipe looks amazing!!!! ๐Ÿ™‚
    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 ๐Ÿ™‚

  26. Erin Campbell

    First batch in the oven now!! The peanut butter wasn’t quite frozen through but I think it will be ok. ๐Ÿ™‚ So excited!!

  27. Kelli

    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!

  28. Kimberly

    Hi! Thanks for the recipe. Just one note, you give two different cooking times in the recipe. One for 14-16 minutes in the text, and one for 10-15 minutes in the step by step. I would advice editing the 14-16, because these cookies tasted much better when they weren’t cooked at the longer cooking times. Great recipe! Thanks for sharing!

  29. Georgina

    Awesome cookies! I replaced the PB with WOW Butter (tastes just like PB) and they were WOW cookies ๐Ÿ™‚ Great way for the kids to eat cookies without having to worry about lil friends with allergies. Will be making your cookies again and again. Thanks ๐Ÿ™‚

  30. Marty

    Epic fail for me on your Chocolate Chunk Peanut Butter Swirl Fudgy Cookies ๐Ÿ™
    Did you use salted or unsalted butter? Mine came out greasy and flat. ๐Ÿ™
    Not at all like your pictures. Any suggestions? I used dark brown sugar instead of light, could that have ruined them?

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