Chocolate and Peanut Butter Swirl Cookies

Soft and chewy peanut butter cookies with swirls of chocolate hazelnut spread.

Easy chocolate chocolate chip cookie recipe! These soft double chocolate chip cookies are made in one bowl and can be made in about 20 minutes!

Who doesn't love a fresh batch of homemade soft and chewy peanut butter cookies? Well if you're someone who does, we've got the perfect recipe for you!

These are the best peanut butter cookies ever! Use your favorite name-brand peanut butter and a combination of white and brown sugar for a chewy, sweet treat.

<p>Is there anything more recognizable than the classic crosshatch on the top of a homemade peanut butter cookie? It’s been the “mark” of this classic treat for more than eighty years, and for good reason: by flattening this dense cookie dough, it ensures that each cookie bakes evenly.</p> <p>Our kitchen-tested recipe is a classic. In fact, home cooks from all over have said these are the best peanut butter cookies they’ve ever made! The cookies have a nice, smooth peanut butter taste and bake up surprisingly tender and light—never dry or crumbly. Thanks to the shortening, they have the consistency of a molasses cookie: slightly chewy, but with a satisfyingly snappy bite. And there’s just the right amount of salt to bring out all that peanutty richness and balance out the sweetness. </p> <p>This easy peanut butter cookie recipe is convenient and travels well: Bring them to your next potluck or party—at the end of the night, we guarantee you’ll go home with an empty cookie plate. Pack them in your picnic basket or tuck them in your kids’ lunchboxes. Or, bring them to your holiday cookie exchange. You just can’t go wrong with a classic!</p>

These easy Peanut Butter Cookies come together in just one bowl with simple ingredients! They're soft and chewy and freezer friendly!

What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do.