Elaine's Kitchen

10/10/2026

Ooh, these look scrumptious!

Bakery-Style Chocolate Peanut Butter Swirl Cookies

These melt in your mouth the second you bite in. I dare you NOT to make these this weekend! 🤎

If you love a thick, soft-centered cookie, this nostalgic recipe is going to be your new family favorite. Just look at that gorgeous, indulgent swirl! There is absolutely nothing more comforting than the classic combination of rich, fudge-like chocolate and creamy, slightly salty peanut butter. We are essentially making two super simple, foolproof doughs and rolling them together to create a stunning, bakery-style marbled effect. They bake up beautifully thick with slightly crisp edges and a gooey, tender center. This is the kind of impressive but easy dessert you save and make for every single gathering!

Ingredients:

For the Peanut Butter Dough:

½ cup (1 stick) unsalted butter, softened to room temperature

½ cup creamy peanut butter (standard, not natural)

½ cup packed light brown sugar

¼ cup granulated sugar

1 large egg, room temperature

1 tsp pure vanilla extract

1 ¼ cups all-purpose flour

½ tsp baking soda

¼ tsp salt

For the Rich Chocolate Dough:

½ cup (1 stick) unsalted butter, softened to room temperature

½ cup packed light brown sugar

½ cup granulated sugar

1 large egg, room temperature

1 tsp pure vanilla extract

1 cup all-purpose flour

⅓ cup unsweetened cocoa powder

½ tsp baking soda

¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Make the peanut butter dough: In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and creamy. Beat in the egg and vanilla. Gradually mix in the flour, baking soda, and salt just until a soft dough forms. Set aside.

Make the chocolate dough: In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla. Add the flour, cocoa powder, baking soda, and salt, mixing on low just until combined into a rich, dark dough.

Create the swirl: Scoop about 1 tablespoon of the peanut butter dough and 1 tablespoon of the chocolate dough. Press the two pieces together in your hands and gently roll them into a single, smooth ball. The colors will naturally swirl together beautifully!

Place the swirled dough balls onto your prepared baking sheets, leaving about 2 inches of space between each.

Bake for 10–12 minutes, or until the edges are just set but the centers still look incredibly soft.

Let the cookies rest on the hot baking sheet for 5 minutes before transferring them to a wire rack. Grab a glass of cold milk and enjoy that perfect, melt-in-your-mouth bite!

Prep time: 20 minutes
Bake time: 12 minutes
Yield: About 20-24 large cookies

10/09/2026

Every cook knows that cleaning is a very important part of cooking. I cleaned our microwave today. It's also important to keep your stove top and oven clean.

10/09/2026

I may need to try this recipe, just to make something new. 😏

Soft, tender, and straight from an old family recipe box! 🍪🤎 These 100-Year-Old Sugar Cookies are simple, lightly sweet, and made with classic pantry ingredients for that nostalgic homemade flavor.

❤️ Save this and share it with someone who loves vintage recipes!

Would you try this recipe? YES or NO? 👇

10/08/2026

Here's a great party idea!

10/08/2026

Sweet Potato Rounds with Cranberry Chutney & Whipped Ricotta

10/08/2026

This looks delicious! Looks to be vegetarian.

09/29/2026

For dinner I made Chicken Divan and cooked jacket potatoes to eat with sour cream and butter. For the recipe, please see Elaine's Kitchen Made from Amish Stock cookbook available on Amazon. New lower price and republished with glossy pages for only $36.99!

09/26/2026

Today I made my Grandma Ollie's cinnamon rolls topped with fabulous frosting from Catherine Sommers. The recipes can be found in my Elaine's Kitchen Cookbook. And great news!! I re-published the cookbook this year and they reduced the high price of $53.99 to $36.99, and the pages are glossy, high quality, a total surprise to me! You'll want to get one! Lots of good stuff in there!

06/22/2026

I made what I've named "Choice Frittata" this afternoon and will bake it tomorrow evening for our dinner. I forgot we had things to eat for our dinner this evening, but hey, now it's ready for tomorrow! We love this combination. Page 24 in my cookbook, "Elaine's Kitchen Made with Amish Stock." Here's the recipe for you.

2 tablespoons butter or bacon fat
1 cup diced tri-colored peppers
4 green onions, sliced thin
1 1/2 cups diced zucchini
1 1/2 cups diced mushrooms
1 cup diced tomatoes
1 cup diced ham
12 eggs, beaten
2 teaspoons sugar
3 cups raw baby spinach
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar for top

Melt butter or bacon fat in large skillet; add peppers, onions, zucchini, mushrooms and tomatoes and fry 3 minutes. Add ham, and remove from heat.

Beat eggs, add sugar, salt and pepper and Ricotta cheese, then add veggie mixture to egg mixture. Add spinach. Pour frittata mixture into a greased 13 x 9 " glass baking dish, then top with cheddar cheese and cover tightly with foil. Can be refrigerated overnight, but let sit at room temperature for 30 minutes before baking.

Uncover and bake at 325 degrees for 60 minutes, or until table knife inserted in center comes out clean. Makes a great brunch dish too!

06/17/2026

This afternoon I made iced spearmint tea from dried spearmint tea tops my hubby cut for me from our plants we have in our landscaping. I had posted earlier how I wash and dry the tea, then weigh out 0.5 oz. on a kitchen scale and put it in a Ziplock bag. One bag makes 2 quarts of delicious tea!

When tea is brewed and leaves are removed and squeezed out as much as possible, add 1/2 cup sugar to the warm tea and dissolve. Add ice and water to 2-quart pitcher and enjoy!