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Chocolate Peanut Butter Swirl Cookies with Salted Caramel

Decadent marbled cookies featuring chocolate and peanut butter doughs swirled together, topped with caramel and sea salt for the ultimate indulgent treat.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery-Style
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cookie Dough
  • 1 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.33 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
Peanut Butter Cookie Dough
  • 1 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup creamy peanut butter
  • 0.5 cup granulated sugar
  • 0.33 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
Topping
  • 0.5 cup caramel sauce
  • 2 tsp flaky sea salt for sprinkling

Equipment

  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Hand mixer or stand mixer
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. For chocolate dough: whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, mixing well.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Set chocolate dough aside.
  5. For peanut butter dough: whisk together flour, baking soda, and salt in another bowl.
  6. In a separate large bowl, cream butter, peanut butter, both sugars until smooth. Add egg and vanilla.
  7. Gradually mix in dry ingredients until just combined.
  8. Take 2 tablespoons each of chocolate and peanut butter dough, press together, and twist gently to create swirl. Roll into ball.
  9. Place dough balls on prepared baking sheets, spacing 2 inches apart. Flatten slightly.
  10. Bake 10-12 minutes until edges are set but centers look slightly underdone.
  11. Cool on baking sheet for 5 minutes, then transfer to wire rack.
  12. While still warm, drizzle with caramel sauce and sprinkle with flaky sea salt. Let cool completely before serving.

Notes

For best results, don't overmix the swirl - you want to see distinct chocolate and peanut butter sections. Store in airtight container at room temperature for up to 5 days. Cookies can be frozen for up to 3 months.