Peanut Butter Chocolate Marble Cookies Recipe – Easy Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Peanut Butter Chocolate Marble Cookies Recipe – Easy Step-by-Step Guide

Hey everyone! If you’re anything like me, you’re a sucker for a good cookie. And these Peanut Butter Chocolate Marble Cookies? They’re seriously good. I first made these for a friend’s birthday, and they were gone in minutes! The swirl of peanut butter and chocolate is just so pretty, and the taste…oh, the taste! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any cookies. They’re soft, chewy, and packed with flavour. The combination of creamy peanut butter and rich chocolate is a classic for a reason. Plus, the marbled effect makes them look super impressive – though they’re surprisingly easy to make! They’re perfect for gifting, parties, or just a cozy night in with a cup of chai.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 ¾ cup flour (approx. 210g)
• ¼ tsp baking powder (approx. 1.25g)
• ½ cup sugar (approx. 100g)
• ½ cup butter (approx. 113g), softened
• 3 tbsp creamy peanut butter (approx. 45g)
• 1 egg
• ½ tsp vanilla essence (approx. 2.5ml)
• ½ tsp salt (approx. 2.5g)
• 1 ⅔ cup maida/flour (approx. 200g)
• ½ tsp baking powder (approx. 1.25g)
• ½ cup butter (approx. 113g), softened
• ½ cup sugar (approx. 100g)
• 2 tbsp melted chocolate (approx. 30g)
• ¼ cup cocoa powder (approx. 25g)
• 1 egg

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break these cookies:

• Flour Power: I’ve included both all-purpose flour and maida in this recipe. Maida (refined wheat flour) gives a slightly softer, more tender crumb, which is lovely in cookies. But all-purpose flour works perfectly well too! You can use either one, or even a 50/50 blend.
• Chocolate Choice: The quality of your chocolate really shines through. I recommend using a good quality dark or milk chocolate for the best flavour.
• Vanilla Essence: Don’t skimp on the vanilla! A good vanilla essence adds so much depth to the flavour. I prefer using a pure vanilla extract if I can get my hands on it.
• Peanut Butter: Creamy peanut butter is key here. Avoid using the natural kind that separates, as it can affect the texture of the dough.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Peanut Butter Dough Time: In a bowl, cream together the ½ cup butter, 3 tablespoons peanut butter, and ½ cup sugar until it’s nice and fluffy. Beat in the egg, vanilla essence, and salt.
2. Flour Power (Again!): Sift together the 1 ¾ cup flour and ¼ tsp baking powder. Gradually add this to the wet ingredients, mixing until just combined. Don’t overmix!
3. Chill Out (Peanut Butter): Wrap the peanut butter dough in plastic wrap and chill in the fridge for at least 2 hours. This is important – it makes it easier to work with.
4. Chocolate Dough Prep: Now, let’s make the chocolate dough! Cream together the ½ cup butter, ½ cup sugar, and 2 tablespoons melted chocolate. Add the egg and mix well.
5. Cocoa Time: Sift together the 1 ⅔ cup maida/flour, ¼ cup cocoa powder, and ½ tsp baking powder. Add this to the wet ingredients and mix until just combined.
6. Chill Out (Chocolate): Wrap the chocolate dough in plastic wrap and chill in the fridge for at least 2 hours. Patience, my friend!
7. Marble Magic: Once both doughs are chilled, roll them out into roughly 8” x 6” rectangles (about ¼ inch thick). Layer the doughs on top of each other. Gently fold the doughs over each other repeatedly to create a marbled effect. Don’t overwork it – you want a swirl, not a muddy mess!
8. Log It: Form the marbled dough into two logs, about 1.5 inches in diameter. Wrap them in plastic wrap and chill for another 2 hours.
9. Bake Time!: Preheat your oven to 180°C (350°F). Slice the logs into ½ inch thick cookies and place them on parchment-lined baking sheets. Bake for 11-12 minutes, or until the edges are golden brown.
10. Cool & Enjoy: Let the cookies cool on a wire rack before devouring them!

Expert Tips

• Don’t Overmix: Overmixing the dough will result in tough cookies. Mix until just combined.
• Chilling is Key: Seriously, don’t skip the chilling steps! It makes a huge difference in the texture and ease of handling the dough.
• Parchment Paper: Always use parchment paper to prevent the cookies from sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Adjusting Sweetness: Reduce the sugar by ¼ cup for a less sweet cookie. My family prefers a little extra sweetness, though!
• Nut-Free Option: If you have nut allergies, substitute the peanut butter with sunflower seed butter or tahini.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a warm cup of masala chai. They also make a lovely addition to a cookie platter for parties.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

FAQs

What type of peanut butter works best in this recipe?

Creamy peanut butter is the way to go! Avoid natural peanut butter that separates.

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 2 days in advance and store it in the fridge.

How do I prevent the cookies from spreading too much?

Chilling the dough thoroughly is the key. Also, make sure your oven is properly preheated.

What is the difference between Maida and All-Purpose Flour and can they be substituted?

Maida is a refined wheat flour that results in a softer texture. All-purpose flour is slightly coarser. You can absolutely substitute one for the other, or use a blend!

Can I add nuts or chocolate chips to these cookies?

Yes, please! Feel free to add chopped nuts, chocolate chips, or even sprinkles to the dough.