Ingredients:

  • 1/2 cup (113g) unsalted butter, softened (for chocolate dough)
  • 1/2 cup (100g) granulated sugar (for chocolate dough)
  • 1/4 cup (50g) packed light brown sugar (for chocolate dough)
  • 1 large egg (for chocolate dough)
  • 1 teaspoon vanilla extract (for chocolate dough)
  • 3/4 cup (90g) all-purpose flour (for chocolate dough)
  • 1/4 cup (25g) unsweetened cocoa powder (for chocolate dough)
  • 1/2 teaspoon baking soda (for chocolate dough)
  • 1/4 teaspoon salt (for chocolate dough)
  • 1/4 cup (57g) unsalted butter, softened (for peanut butter dough)
  • 1/2 cup (128g) creamy peanut butter (for peanut butter dough)
  • 1/4 cup (50g) granulated sugar (for peanut butter dough)
  • 2 tablespoons packed light brown sugar (for peanut butter dough)
  • 1 large egg yolk (for peanut butter dough)
  • 1/2 teaspoon vanilla extract (for peanut butter dough)
  • 1 cup (120g) all-purpose flour (for peanut butter dough)
  • 1/2 teaspoon baking powder (for peanut butter dough)
  • 1/8 teaspoon salt (for peanut butter dough)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. For the Chocolate Dough: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Beat in the whole egg and vanilla until just combined.
  4. Gradually mix the dry chocolate ingredients into the wet mixture until just incorporated. Do not overmix. Set aside.
  5. For the Peanut Butter Dough: Whisk flour, baking powder, and salt in a separate medium bowl. Set aside.
  6. In a third bowl, beat the butter, peanut butter, and both sugars until smooth. Beat in the egg yolk and vanilla.
  7. Gradually mix in the dry peanut butter ingredients until a cohesive dough forms.
  8. Portion both doughs using an equal-sized cookie scoop (about 1.5 tbsp each). Roll each portion into a separate ball.
  9. Gently press one chocolate ball and one peanut butter ball together. Lightly roll them between your palms so they stick, but the two colours remain distinct.
  10. Place the combined ball onto the prepared baking sheet. Use a fork or small offset spatula to gently swirl the top surface, creating a marbled effect without fully mixing the colours.
  11. Bake for 10–12 minutes. The cookies should look set on the edges but remain slightly soft and glossy in the centre.
  12. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.