Peanut Butter Chocolate Marble Cookies

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!

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 14

Total Time: 39

Servings: cookies

Calories: 318kcal

Ingredients

⅔ 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
1½ cups all purpose flour
⅓ teaspoon baking soda
½ cup chocolate chips
⅔ cup creamy peanut butter melted
1 cup bittersweet chocolate melted

Instructions

Heat oven to 375℉/177℃.
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.

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