These Sourdough Chocolate Peanut Butter Swirl Cookies are a delightful treat! With smooth peanut butter and rich chocolate, each bite is full of yumminess. Plus, they have a fun swirl that looks pretty!
I love making these cookies because they’re easy and always a hit with friends. The combination of flavors is like a warm hug. Don’t forget to save some for yourself—you’ll want to munch on them later! 😋
Key Ingredients & Substitutions
Unsalted Butter: Softened unsalted butter gives these cookies a creamy texture. You can use coconut oil or vegan butter for a dairy-free option. Just remember to soften them before mixing!
Creamy Peanut Butter: This is essential for that peanut flavor. If you prefer crunchy, feel free to swap it! If you’re allergic to peanuts, almond butter or sunflower seed butter works too.
Sourdough Starter: An important ingredient for flavor and texture. You can use discard or active starter. Can’t find any? Try using plain yogurt or add a bit of vinegar to regular dough for similar tanginess.
Chocolate Chunks: I love using semi-sweet chocolate chunks for a rich flavor. Dark chocolate is great if you want a more intense chocolate bite. You could also use milk chocolate for a sweeter cookie.
How Do You Get the Perfect Swirl in Your Cookies?
Achieving that beautiful swirl effect may seem tricky, but it’s easier than you think! Here’s how you can do it:
- Scoop out tablespoon-sized amounts of chocolate dough, then take a smaller scoop of peanut butter (or plain dough) and place it in the center.
- Using a toothpick or skewer, gently swirl them together. Don’t overdo it, or you’ll lose the swirled pattern!
- Be patient and let the swirls show, as they’ll create a stunning look when baked.
Taking your time here makes a big difference in presentation. Plus, this method keeps the flavors distinct in every bite!
Sourdough Chocolate Peanut Butter Swirl Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (125g) creamy peanut butter
- 3/4 cup (150g) granulated sugar, divided
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1/2 cup (120g) active sourdough starter (unfed or discard)
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (90g) chocolate chunks or chips
For Topping:
- Coarse sugar or sparkling sugar, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Including cooling time, plan for about 30-40 minutes to have these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First off, preheat your oven to 350°F (175°C). While your oven warms up, line a baking sheet with parchment paper or a silicone mat. This prevents the cookies from sticking!
2. Cream the Butter and Sugars:
In a large bowl, cream together the softened unsalted butter, creamy peanut butter, 1/2 cup granulated sugar, and brown sugar until smooth and fluffy. This should take about 2-3 minutes using an electric mixer. Get that mixture nice and light!
3. Mix in Wet Ingredients:
Now, add in the egg, sourdough starter, and vanilla extract. Beat until everything is well combined and creamy—this adds richness to your cookies.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and the remaining 1/4 cup of granulated sugar. This step helps to evenly distribute all your dry ingredients.
5. Mix Wet and Dry Ingredients:
Gradually add your dry ingredients to the wet ingredients. Mix until just combined—no need to overmix here or your cookies might be tough!
6. Add Chocolate Chunks:
Fold in the chocolate chunks or chips. This is where the delicious chocolatey goodness starts to shine through—you want it evenly distributed throughout the dough.
7. Create the Swirl Effect:
To make the beautiful swirl look, scoop out tablespoon-sized portions of the dough. Grab a smaller dollop of peanut butter (or plain cookie dough) and gently press it into the chocolate dough. Lightly swirl them together with a toothpick or skewer, but don’t mix it all the way through—keep that lovely marbled effect!
8. Place on Baking Sheet:
Put the swirled dough balls on your prepared baking sheet, spacing them about 2 inches apart. If you fancy a little sparkle, sprinkle them with coarse or sparkling sugar on top.
9. Bake the Cookies:
Bake your cookies in the preheated oven for 10-12 minutes. You want the edges to be set while the centers remain slightly soft—this will help them stay chewy!
10. Cool and Enjoy:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now you can enjoy those amazing cookies that offer a delicious blend of chocolate and peanut butter, with a hint of sourdough tang!
Enjoy baking and indulging in these delightful Sourdough Chocolate Peanut Butter Swirl Cookies! They’re sure to be a hit with family and friends!
Can I Use a Different Type of Nut Butter?
Absolutely! While creamy peanut butter is delicious, you can substitute it with almond butter, cashew butter, or sunflower seed butter if there are nut allergies. Each will give a slightly different flavor profile but will still work well in the recipe.
What Should I Do if My Dough is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the fridge for about 30 minutes. This will help firm it up, making it easier to scoop and swirl. You can also lightly flour your hands while shaping the dough.
Can I Make the Cookies Smaller or Larger?
Yes! You can adjust the size of the cookie dough balls based on your preference. Just remember to adjust the baking time accordingly; smaller cookies will bake quicker while larger ones may need a bit more time in the oven.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days or in the fridge for a week. You can also freeze them individually; just wrap them tightly and place them in a freezer bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
