Believe me when I tell you I freaked out over this Chocolate Peanut Butter Swirl Cookie when I first tried it at Gideon's Bakehouse in Orlando Florida. It's my version based on the Gideon's Bakehouse Peanut Butter Chocolate Cookie. And you know I love my Gideon's Cookies!
This Chocolate Peanut Butter Swirl Cookie recipe makes the ultimate chocolatey peanut butter treat! With peanut butter cookie dough swirled with chocolate cookie dough and loaded with semi-sweet chocolate chips, peanut butter chips, and peanuts, these Gideon's Bakehouse-inspired cookies are set to impress!
I don't know if I could tell you enough times just how much I love peanut butter and chocolate together.
Chocolate Peanut Butter Cookies are delicious, but they also look amazing. A giant gourmet cookie with a hint of sea salt makes each bit a little sweet and a little salty and a lot delicious.
Why Gideon's Bakehouse is so Great
Gideon's Bakehouse in Orlando Florida has 2 locations. One that is open 365 days a year in Disney Springs. Each month they have a new cookie to highlight. A cookie of the month if you will.
Whenever possible, go to Gideon's and try the real deal. It's worth the wait in line to walk into the perfectly themed shop and smell the hot baked cookies fresh. Not to mention the first bite is ah-ma-zing!
We're anything but boring over here, so I've taken inspiration from Gideon's Bakehouse for mine.
Knowing that I live across the country I had to try and make a loosely inspired copycat cookie recipe. And I think it's pretty good, especially if you can't get to try the real deal.
They are almost overloaded with chocolate chips, peanut butter chips, and peanuts—it's a chocolate peanut butter explosion!
I've also opted to make separate doughs for the peanut butter and chocolate cookie flavors.
This version really gives you the best of soft and chewy peanut butter cookies as well as fudgy chocolate cookies, so they are perfect to satisfy your sweet tooth!
For more amazing peanut butter and chocolate desserts, try my No Bake Avalanche Bars, Buckeye Cookies, and these Easy Reese's Pieces Cookies!
Gideon's Bakehouse Cookies
These chocolate peanut butter swirl cookies are truly inspired by Gideon's Bakehouse located in Orlando Florida at Disney Springs. I love visiting Gideon's and smelling the freshly baked cookies. Each month, a new flavor cookie of the month is introduced, and there is always a cookie I want to try.
The Chocolate Peanut Butter Swirl Cookie was so rich in taste and well-balanced with the Peanut Butter Cookie that it was a favorite from the first bite! Loaded with Chocolate Chips, Peanut Butter Chips, and, of course, a candy-coated Peanut mixed throughout.
Whenever possible, visit Gideon's Bakehouse for their cookies! In a pinch, try this cookie inspired by their famous recipes. Thanks, Gideon's - I just love what you are doing!
More Gideon's Copycat Inspired Recipes
- Gideon's Chocolate Chip Cookies
- Gideons Bakehouse Frankenstein Cookies
- Bride of Frankenstein Cookies a Gideon's Bakehouse Copycat
- Coffee Cake Cookie Gideons Bakehouse cookie recipe
Shopping List
Chocolate Cookie Dough
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Powder, Dutch Process Cocoa Powder
Additional Ingredients. Semi-Sweet Chocolate Chips
Peanut Butter Cookie Dough
Wet Ingredients. Butter, Vanilla Extract, Egg, Peanut Butter
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Baking Powder, Dutch Process Cocoa Powder
Additional Ingredients. Peanut Butter Chips, Honey Roasted Peanuts, Flaky Sea Salt Garnish
How to Make Chocolate Peanut Butter Swirl Cookies
Preheat oven to 350 Degrees F. Line Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
Gather ingredients and measure them using a kitchen scale for more accurate and consistent measurements.
Make Chocolate Dough
In a large mixing bowl combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed to ensure you're mixing all the ingredients evenly.
Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
Add Egg and Vanilla Extract and continue to cream.
Add dry ingredients of All-Purpose Flour, Dutch Process Cocoa Powder, and Baking powder a little at a time until fully combined.
Set cookie dough aside.
Make Peanut Butter Dough
In a large mixing bowl using a hand mixer combine peanut butter and softened butter and mix to combine.
Add Granulated Sugar and Brown Sugar to the butter mixture and cream until light and fluffy.
Then cream Egg and vanilla extract into butter mixture. Making sure to scrape down the sides of the bowl as needed.
Gradually add dry ingredients of All-Purpose Flour, Baking Soda, Baking Powder, and mix until combined.
Set cookie dough aside.
Assemble Swirl Cookies
Using a size #50 cookie scoop, place 1 scoop of Chocolate Cookie dough on a baking sheet, allowing 2-3 inches apart.
Using a size #50 cookie scoop, place 1 scoop of Peanut Butter Cookie dough and press it right on top of the Chocolate Cookie dough.
TIP: Both balls of cookie dough can be rolled together with your hands, forming a swirl of cookie dough.
In a separate bowl, combine the Peanut Butter Chips, Semi-Sweet Chocolate Chips, and the Honey Roasted Peanuts
Add a handful of mixed chips on top and around the sides of the two-toned cookie dough.
TIP: Make sure to keep the chips from touching the pan or they will burn.
Fill in any open spaces with additional chips.
Bake your cookies in a preheated oven set to 350 Degrees F for 8-10 minutes.
The cookies are done when the edges are set and the center is no longer glossy.
Immediately after removing from the oven, sprinkle with coarse, flaky sea salt.
Allow the cookies to cool for at least 5 minutes on the baking sheet before moving them to a cooling rack.
TIP: The chips will be very soft out of the oven, so be careful not to touch them and allow the cookies to cool completely before storing.
Storage & Freezing
Storage: Chocolate Peanut Butter Swirl Cookies can be stored in an airtight container on the counter for up to 7 days. They are best enjoyed within 2-3 days of being baked.
Freeze: These cookies can be frozen for up to 3 months when properly sealed in an airtight container or Ziploc bag. Put some plastic wrap or parchment paper between each cookie to prevent them from sticking together.
Substitutions & Variations
- Candy. Add in chopped Reese's Peanut Butter Cups (regular or mini), Reese's Pieces, M&Ms (crispy, peanut, or chocolate), milk chocolate chips, white chocolate chips, or any other kind of chocolate peanut butter candy you can think of!
- Color. You can make the regular cookie dough a different color if you're making these delicious cookies for a special event that has a specific color theme. For instance, pink food coloring would be great for a girl's baby shower, or green would suit St. Patrick's Day.
- Peanut Butter. Use creamy peanut butter instead of natural peanut butter if you can. If you have to use natural, be sure to stir it well before adding it to the dough.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Room Temperature Ingredients
Butter should be softened by allowing it to sit on the counter for 1 hour prior to mixing cookie dough. The Butter will still be chilled but will allow a finger impression when pressed. If you're Butter is too soft it'll be mushy and not mix well.
Baking with room-temperature eggs also helps when mixing cookie dough together. Ingredients will cream together more easily, creating a lighter cookie!
Mixer
Use the bowl of a stand mixer with a paddle attachment in your mixer if you have one. Otherwise, use a large bowl and a hand mixer. If you don't have a mixer, you can use a spoon—that's how Grandma did it!
Swirling Cookie Dough
After scooping 1 scoop of each cookie dough, roll the cookie dough in the palm of your hands quickly to swirl it before putting it on the baking sheet and adding chips on top and sides.
Cookie Scoop
Using a size #50 cookie scoop will create approximately 24 large cookies. A smaller cookie scoop could be used if you would prefer to have more, smaller cookies. If you make the cookies smaller, be sure to reduce the cooking time.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack. I use wire racks for cooling cookies on, and I like to have at least two cooling racks at hand when I'm baking.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and Small and Medium Mixing Bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Chocolate Peanut Butter Swirl Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Chocolate and Peanut Butter Recipes
- Peanut Butter S'mores Sandwich Cookies
- Peanut Butter Kisses Cookies
- Buckeye Bars
- No Bake Nutter Butter Turkey Cookies
- Rocky Road Cookies
- Caramel Chocolate Chip Cookies
Chocolate Peanut Butter Swirl Cookies
Ingredients
Chocolate Cookie Dough
- ⅔ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Dutch Process Cocoa 35g
- 1 teaspoon Baking Powder
Peanut Butter Cookie Dough
- ½ cup Peanut Butter
- ½ cup Butter Softened
- ¾ cup Granulated Sugar 150g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1¼ cups All Purpose Flour 150g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
Additional Ingredients
- 1 pkg Semi-Sweet Chocolate Chips 12 ounces
- 1 pkg Peanut Butter Chips 12 ounces
- 1 cup Honey Roasted Peanuts
- Flaky Sea Salt Garnish
Instructions
- Preheat oven to 350 Degrees F. Line Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
- Gather Ingredients and measure using a kitchen scale for more accurate and consistent measurements.
Chocolate Cookie Dough
- In a large mixing bowl combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
- Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
- Add Egg and Vanilla Extract and continue to cream.
- Add dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking Powder a little at a time until fully combined.
- Set cookie dough aside.
Peanut Butter Cookie Dough
- In a large mixing bowl using a hand mixer combine peanut butter and softened butter and mix to combine
- Add granulated sugar and brown sugar to the butter mixture and cream until light and fluffy
- Then cream Egg and Vanilla Extract into the butter mixture. Making sure to scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients of All-Purpose Flour, Baking Soda, Baking Powder, and mix until combined.
- Set cookie dough aside.
Swirl Cookies Directions
- Using a size #50 cookie scoop place 1 scoop of Chocolate Cookie dough on the baking sheet allowing 2-3 inches apart.
- Using a size #50 cookie scoop place 1 scoop of Peanut Butter Cookie dough and press it right on top of the chocolate cookie dough.
- Tip: Both balls of cookie dough and be rolled together forming a swirl of cookie dough.
- In a separate bowl combine both Peanut Butter Chips and Semi Sweet Chocolate chips and Honey Roasted Peanuts
- Add a handful of mixed chips on top and around sides of cookie dough making sure to keep the chips from touching the pan. Fill in open places with additional chips
- Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
- Cookies are done when the edges are set and the center is no longer glossy
- Immediately after removing from the oven sprinkle with coarse flaky sea salt
- Allow cookies to cook for at least 5 minutes on the baking sheet before moving them to the cooling rack.
- Chips will be very soft out of the oven, so be careful not to touch them, and allow cookies to cool completely before storing.
Notes
- Storage: Store these cookies in an airtight container for up to 7 days. They are best enjoyed within 2-3 days.
- Freeze: Cookies can be frozen for up to 3 months when properly sealed in an airtight container or Ziploc bag.
Rebecca Johnston
Truly one of my favorite cookies from Gideon's Bakehouse in Orlando Florida. Fun to make at home when I can get one fresh from the Bakehouse!