Chocolate-Peanut Butter Swirl Cookies
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 dozen cookies
- 1(16-ounce/455-gram) jar smooth peanut butter (not natural)
- 2cups/400 grams granulated sugar, plus more for assembling
- 3large eggs
- ¾teaspoon kosher salt
- ½cup/85 grams chopped bittersweet chocolate
- 3tablespoons cocoa powder
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
205 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 5 grams protein; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees. Line two large rimmed baking sheets with parchment paper.
- Step 2
In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the peanut butter and sugar on high just until combined, about 1 minute. Add the eggs and salt and beat on medium until well combined, about 1 minute. Transfer half the dough to a bowl or a clean work surface.
- Step 3
Add the chocolate and cocoa powder to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
- Step 4
Portion the peanut butter dough into 1 tablespoon scoops and the chocolate dough into heaping 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1½ inches apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is ½-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
- Step 5
Bake the cookies until set and slightly puffed, 14 to 16 minutes, rotating the sheets halfway through baking. Transfer the baking sheets to wire racks to cool. (Cookies will be quite crumbly and delicate right after baking and need a few minutes to firm up.)
Private Notes
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Cooking Notes
Peggy
I am a trained cook and have never had a bad experience with a recipe. I know how to look at one and see what's wrong with how it's written and/or how to do it faster. Today I made this recipe was fairly easy. It came out of my Viking oven crumbling and therefore useless. Also a waste of time and money. Should there have been a bit of flour in it to hold it together? Baking powder? I'd love to know where I went wrong.
Meribeth
I’m a pastry chef and followed the recipe precisely and these were inedible. I had misgivings when I saw that there wasn’t any flour in the ingredient list and how greasy the dough was, but I had faith in the NYT Cooking site. Big mistake.
Steph
Saw the scary reviews, got curious, had to try for myself. They're great! The dough is a strange consistency, kind of sticky. I compared this to a few other flourless PB cookie recipes and noticed that at least one other recommends chilling the dough. I refrigerated mine for about half an hour, and then refrigerated the shaped cookies for another 15 minutes before baking. They got nice and puffy in the oven, no problems with crumbling. The centers are wonderfully chewy.
aimee
I used natural peanut butter and a little less than half of the sugar noted - turned out great and not too sweet.
Hannah211
Just saw this recipe and saw the comments. I have the answer to flourless cookies requiring sweetner: use honey instead of sugar, just a third less than the actual sugar amount. But, actually, for this recipe, I'd only use 3/4 c. honey to replace the copious amount of sugar. There isn't enough wet ingredient to sop it all up. That being said, using a peanut butter with enough oil in it is also vital to this kind of cookie. It just ends up the dry brittle mess every one is experiencing.
Kathy
I reduced the sugar based on an earlier note...used 2/3 c sugar and 2/3 c brown sugar. And I melted the chocolate before mixing in. Cookies were delish!
Beth in Albany, ny
Just made these cookies & they turned out chewy & deeelish!! After reviewing all comments this is what I did: Used: 1 cup of sugar, natural creamy peanut butter because it has more oil, melted the bittersweet chocolate. The eggs were x-large, that is all I had. The cookies were not overpoweringly sweet, chewy not crumbly. Quite pleased with the results & thank everyone for your input.
j2
This is the most disappointing cookie I’ve ever baked. Threw them away.
Chiara
Not sure why others have had negative experiences with this recipe. I followed it nearly word for word and they turned out amazing! I only made two small adjustments: chill the batches of dough in the fridge for 30 min or so before handling. Definitely use less than 2T of dough per cookie, unless you want to end up with gigantic cookies and way less than 2 dozen. Once out of the oven do NOT touch them until they’re nearly cooled. They were flatter than expected, but so chewy and decadent!
Noa
Adding on to other comments here, especially Hannah 211’s about the honey substitution. I wanted a cookie that would stick together and had a little less sugar, but still wanted a bit of grainy texture still to give it that cookie feel. Had great success with 1 cup sugar 1/3 c of honey — produces a chewy, but not too crumbly or wet little treat. Plus the baked honey adds a kind of caramel flavor!
me
Double the eggs! Much better
Lisa
Not worth the time, they aren't good.
Grace
Didn't love these, although my cousin who's allergic to gluten loved them! Followed the recipe to a T and the chocolate:peanut butter dough ratio was way off, 2:1 not 1:1.
its a no for me dawg
These were a let down super dry once they cooled and overly sweet
CC
Agree with below comments. Chocolate dough is very crumbly. Nearly impossible to even transfer them to the wire rack. Good in theory, but not worth the result.
LK
The grease separated from the dough and the peanut butter dough spread way too much in the oven. The peanut butter part turned into a pancake. The cookies are very chewy, but taste okay. It seems like the peanut butter used makes a huge difference.
Pua
Similar to a gluten free King Arthur peanut butter chocolate chip recipe. I used chunky pb and added 1 teaspoon vanilla. 72% cacoa chocolate plus black dutch cocoa from KAB. Excellent and even better next day. Chill batters for about 30 minutes. Do not not not add flour. Had 3 requests for recipe. Looks stunning with chunks of peanuts.
JST
As is the cookies are too sweet and even when the dough is very chilled prior to baking they spread in an unattractive way. Ironically the 15 cookies made from the remaining chocolate dough spread less, looked good and had a nice tooth. Baked for 10 minutes in a convection oven. If I make this recipe again, I will cut the sugar in half, and double the cocoa and chips.
DG
I mistakenly used an 18 oz jar of peanut butter, so the cookies were very oily, soft, and very sweet. I put them in the freezer, and they are yummy frozen!
Deborah P S
Oven at 325, and watch carefully. They should be done in 6-8 minutes. 1 T, not 3 of cocoa powder These are perfect to make with little people! They can help break the eggs and roll the two parts of each cookie together. 😎
Nick
Tastes terrible if baked exactly how the recipe says to.
Amanda
As someone who often bakes inedible dreck, the negative comments were really freeing. I used some non-peanut nut butter (household allergies), however much white sugar was left plus some brown sugar, and didn’t refrigerate. They came out looking like balls of undigested brown stuff but tasted fine. 6/10 for (my resulting) product but 9/10 for the relaxing cleaning out of my refrigerated nut butter no one would eat.
Saul
I tried this recipe and it was a shambolic mess. Sticky gooey batter even after refrigerating for an hour in accordance with several readers' recommendations. I even tried adding a few tablespoons of flour to the mixture. Even if the technical aspects of the process were normal, the result is a rather bland cookie that has no gustatory punch, either to the peanut butter or chocolate components.
Karen
What the heck is “not natural”? Do you mean pb with additives?
Susan K
I did add a bit of flour and another egg yolk to the chocolate mixture as it seemed too dry. However, they're not even out of the oven but I've got to say - these are hardly worth the mess! I won't make these again. Additionally, cookies this large are never my 'go to'.
Susan
I thought the comments on this recipe were hilarious and had to try it for myself. I used a few of the tips suggested to ensure success ... I chilled the dough and added 1 egg. I found I still couldn't make balls, per se. But I scooped up some of each part of the dough in a spoon and shoved it on to the cookie tray. They came out pretty and delicious. I'm eating on as I write this!
Megan
These were delicious, and fun to do with kids! As others have said, they are a different texture due to the lack of flour. I found the bottom got too hard, so I'll try a lower temp or higher rack in the oven next time. Also, we only baked a dozen of the cookies in the first go around, then rolled the rest of the dough together into a log. After refrigeration, I sliced them into rounds and sprinkled with sugar before baking. If you want a less hands-on method, this worked great!
jim
Worked great for me. Decades ago, before GF was fashionable, I made a very similar version of this recipe minus the chocolate half. I’m going to fiddle with adding a bit of egg white to the chocolate portion so the doughs are more similar in consistency. But it works great just as the recipe is written.
Wen
Way too much sugar. I went with 1 1/4 cup sugar and JIF-style creamy peanut butter and they came out perfect.
Linda mccart
Love these. But very sweet
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