Peanut Butter Chocolate Marble Cookies

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Salty, sweet, chocolate-y, peanutty, and extra DELICIOUS. These Peanut Butter Chocolate Marble Cookies are a cross between a crunchy peanut butter cookie and an extra delicious chocolate cookie…with lots of chocolate chips, of course! If you love the combo of chocolate and peanut butter, then you NEED to make these cookies. The best part? These cookies only use ONE batter, are so simple to mix-up, and taste SO. GOOD. Whether you’re in need of a delicious cookie or simply want to bake up something oh-so sweet, these cookies are the perfect treat to enjoy any time.

ten peanut butter chocolate marble cookies on parchment paper with flaked salt on top of each cookie with measurring cup of peanut butter beside and white flowers around.

About The Recipe

While it may be too soon to be sharing yet another cookie recipe, my mom and I just couldn’t wait! Once we had this idea, we knew we had to bake it ASAP. I mean, chocolate and peanut butter…what could be better?!

Our first bake of these cookies could not have gone any better. They were so easy, came together in about 30 minutes, and were effortless gorgeous.

But…disaster struck.

When I was downloading images from my camera, suddenly…the cookie images were completely gone! Everything else I had taken pictures of that day were there, but not a single cookie image in sight.

Thankfully, these cookies are super simple to make because we were able to redo them in less than an hour and reshoot them for today’s post!

Because, I’m being completely honest when I say this, you NEED this recipe.

Whether it’s an after-school treat, a cookie for the holiday’s, or just something sweet to bake on weekends…this recipe is guaranteed to be perfect for it all.

peanut butter chocolate marble cookie on parchment paper with two more cookies beside and a measuring cup of peanut butter around.

Every bite has a crispy crunch from the peanut butter cookie and a wonderful contrast of soft chewiness from the chocolate. Then, there’s the classic contrast of flavors!

I could not be MORE obsessed with these cookies. It’s kinda like a peanut butter cup…but made into delicious cookie form!

Reasons You Will Love These Peanut Butter Marble Cookies

  • Ready in less than an hour.
  • The perfect balance between salty and sweet.
  • Crunchy AND chewy at the same time!
  • Every bite is extra peanutty and chocolate-y.
  • Loaded with chocolate chips!
  • Only uses one cookie dough to make both flavors.
chocolate peanut butter marble cookies with one cookie missing a bite on parchment paper.

Equipment Needed

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

  • Salted Butter – To make these cookies super simple (and chewy!), we opted to use melted butter.
  • Granulated Sugar – Adds sweetness and creates a crunchier cookie.
  • Brown Sugar – Keeps these cookies chewy while also adding a delicious undertone of flavor.
  • Large Eggs – You will need one large egg, plus an egg yolk for these cookies! Adding the extra yolk not only adds more liquid, but it also adds a delicious richness in every bite.
  • Vanilla Extract – A splash of vanilla adds just the right amount of flavor to these cookies!
  • All-Purpose Flour – Regular unbleached all-purpose flour gives these cookies the perfect structure and texture.
  • Baking Soda – Not only does baking soda provide just the right amount of rise to these cookies, but it also promotes spread and chewiness!
  • Chocolate Chips – For this recipe, you can use any chocolate chips that you like! We used semi-sweet chocolate chips.
  • Creamy Peanut Butter – Adding peanut butter to half the batter is what gives the flavor and color of peanuts to these cookies!
  • Bittersweet Chocolate – We recommend using a bittersweet or dark chocolate to add to the other half of the batter to keep the cookies from being overly sweet, while also providing a more intense chocolate flavor.
vanilla, flour, chocolate chips, melted butter, sugar, baking soda, eggs, peanut butter, brown sugar, and melted chocolate on marble surface.

How To Make Peanut Butter Chocolate Marble Cookies

Step 1: Make cookie dough

In a medium bowl, combine butter, both sugars, egg, egg yolk, and vanilla. Whisk well.

Add flour, baking soda and chocolate chips. Stir together.

Place half of dough in a small bowl. Fold in melted chocolate. Set aside. Fold peanut butter into remaining half of dough.

Step 2: Marble cookies and bake

Use a 1½ Tablespoon scoop to portion peanut butter dough. Use a 1½ Tablespoon scoop to portion chocolate dough. Take one scoop of chocolate dough and break it into pieces. Press chocolate dough pieces around peanut butter dough. Press together to get a slightly marbled effect.

Place on prepared pan and press down slightly. Repeat with remaining dough. Bake for 14 minutes, or until lightly brown around the edges.

FAQ’s and Troubleshooting

Can I use crunchy peanut butter?

Absolutely! If you would like to add a little more crunch to these cookies, using crunchy peanut butter would be a delicious addition.

Of course! Once the cookie dough is mixed and marbled, place each cookie dough ball on a lined sheet pan. From there, freeze until hardened. Once the cookie dough balls are frozen solid, you can place in a freezer safe zip-top bag and freeze for 1-2 months.

Why are my cookies dry?

This could be caused by two things! Either the cookies were over-baked or the flour was over-measured. Both of these can cause your cookies can cause your cookies to be dry.

Why did my cookies not spread?

If the cookies didn’t spread while baking, this is due to too much flour being added to the cookie dough. Be sure to not add too much flour!

The first step is to always use a cookie scoop! It helps get each cookie the exact same size, but also, there is a little trick that we almost always use when it comes cookies.

Using a biscuit cutter that’s larger than the cookie, we bump the cookies while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape!

overhead image of chocolate peanut butter cookie on parchment paper with four more cookies around and a bowl of peanut butter.

What To Make With Leftover Cookies

If you have any leftover cookies, there are a few delicious ways to use them up in a few and fun dessert!

  • Make ice cream sandwiches!
  • Chop them and fold them into a brownie batter. Especially into our Peanut Butter Swirl Brownies!
  • Crumble them and put them in a milkshake.
  • Decorate a cake with them!

How To Store

IMO, I cannot resist these cookies as soon as they come out of the oven! Though, if you have any leftover, these cookies can be stored in an airtight container or zip-top bag and kept in the fridge for 5 – 7 days. If desired, you can also freeze them in a freezer safe bag for up to 3 months!

You can also make these cookies all the way to step 8, then freeze the cookie dough on a lined sheet pan! Once the cookie dough is completely frozen, place them in a zip top bag and keep in the freezer for up to 3 months.

Substitutions

  • Crunchy peanut butter can be used instead of creamy, if desired.
  • Almost any nut butter you like can be used instead of peanut butter.
  • This recipe can be made gluten-free if you use your favorite 1:1 gluten-free all purpose flour.
  • These cookies can also be made vegan if plant-based butter, your favorite vegan egg, and non-dairy chocolate are used.
  • You can also make this recipe dairy-free by using a plant-based/dairy-free butter and dairy-free chocolate.

Looking for more recipes like this? Here are a few you may like:

cookie with bite missing on parchment paper with more cookies around.

Expert Tips

  • Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
  • The peanut butter cookie dough is a softer dough than the chocolate dough.
  • It’s best to use light colored sheet pans for these cookies.
  • Don’t forget to line your baking sheet.
  • It’s best to use a cookie scoop to ensure all cookies are the same size.
  • The cookie dough can be frozen and baked at a later date.
  • Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.

When you make these Peanut Butter Chocolate Marble Cookies, leave a comment down below and/or give this recipe a rating! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

ten peanut butter chocolate marble cookies on parchment paper with flaked salt on top of each cookie with measurring cup of peanut butter beside and white flowers around.
5 from 1 vote

Peanut Butter Chocolate Marble Cookies

Author: Traci
A classic combination now baked into an extra delicious cookie! These Peanut Butter Chocolate Marble Cookies are thick, crunchy, but still a little chewy, and the perfectly balance between salty and sweet. Every bite will leave you wanting more!
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Servings: 16

Ingredients
 

  • cup salted butter, melted
  • 6 Tablespoons granulated sugar
  • 9 Tablespoons brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • ¾ teaspoon vanilla extract
  • cups all purpose flour
  • teaspoon baking soda
  • ½ cup chocolate chips
  • cup creamy peanut butter, melted
  • 1 cup bittersweet chocolate, melted

Instructions

  • Heat oven to 375℉.
  • Line sheet pans with parchment paper.
  • In a medium bowl, combine butter, both sugars, egg, egg yolk, and vanilla.
  • Whisk well.
  • Add flour, baking soda and chocolate chips.
  • Stir together.
  • Place half of dough in a small bowl.
  • Fold in melted chocolate. Set aside.
  • Fold peanut butter into remaining half of dough.
  • Use a 1½ Tablespoon scoop to portion peanut butter dough.
  • Use a 1½ Tablespoon scoop to portion chocolate dough.
  • Take one scoop of chocolate dough and break it into 4 or 5 pieces.
  • Press chocolate dough pieces around peanut butter dough.
  • Press together to get a slightly marbled effect.
  • Roll into ball.
  • Place on prepared pan and press down slightly.
  • Repeat with remaining dough.
  • Bake for 14 minutes, or until lightly brown around the edges.

Notes

Substitutions:
  • Crunchy peanut butter can be used instead of creamy, if desired.
  • Almost any nut butter you like can be used instead of peanut butter.
  • This recipe can be made gluten-free if you use your favorite 1:1 gluten-free all purpose flour.
  • These cookies can also be made vegan if plant-based butter, your favorite vegan egg, and non-dairy chocolate are used.
  • You can also make this recipe dairy-free by using a plant-based/dairy-free butter and dairy-free chocolate.
 
Expert Tips:
  • Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
  • The peanut butter cookie dough is a softer dough than the chocolate dough.
  • It’s best to use light colored sheet pans for these cookies.
  • Don’t forget to line your baking sheet.
  • It’s best to use a cookie scoop to ensure all cookies are the same size.
  • The cookie dough can be frozen and baked at a later date.
  • Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.

Nutrition

Serving: 1cookie | Calories: 318kcal | Carbohydrates: 32g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 138mg | Potassium: 168mg | Fiber: 2g | Sugar: 19g | Vitamin A: 274IU | Calcium: 29mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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