Chocolate-Peanut Butter Swirl Cookies Recipe (2024)

I am a trained cook and have never had a bad experience with a recipe. I know how to look at one and see what's wrong with how it's written and/or how to do it faster.Today I made this recipe was fairly easy. It came out of my Viking oven crumbling and therefore useless. Also a waste of time and money.Should there have been a bit of flour in it to hold it together? Baking powder? I'd love to know where I went wrong.

I’m a pastry chef and followed the recipe precisely and these were inedible. I had misgivings when I saw that there wasn’t any flour in the ingredient list and how greasy the dough was, but I had faith in the NYT Cooking site. Big mistake.

Just saw this recipe and saw the comments. I have the answer to flourless cookies requiring sweetner: use honey instead of sugar, just a third less than the actual sugar amount. But, actually, for this recipe, I'd only use 3/4 c. honey to replace the copious amount of sugar. There isn't enough wet ingredient to sop it all up.That being said, using a peanut butter with enough oil in it is also vital to this kind of cookie. It just ends up the dry brittle mess every one is experiencing.

I used natural peanut butter and a little less than half of the sugar noted - turned out great and not too sweet.

I reduced the sugar based on an earlier note...used 2/3 c sugar and 2/3 c brown sugar. And I melted the chocolate before mixing in. Cookies were delish!

This is the most disappointing cookie I’ve ever baked. Threw them away.

Saw the scary reviews, got curious, had to try for myself. They're great! The dough is a strange consistency, kind of sticky. I compared this to a few other flourless PB cookie recipes and noticed that at least one other recommends chilling the dough. I refrigerated mine for about half an hour, and then refrigerated the shaped cookies for another 15 minutes before baking. They got nice and puffy in the oven, no problems with crumbling. The centers are wonderfully chewy.

Double the eggs! Much better

Not worth the time, they aren't good.

These were a let down super dry once they cooled and overly sweet

Just made these cookies & they turned out chewy & deeelish!!After reviewing all comments this is what I did: Used: 1 cup of sugar, natural creamy peanut butter because it has more oil, melted the bittersweet chocolate. The eggs were x-large, that is all I had. The cookies were not overpoweringly sweet, chewy not crumbly. Quite pleased with the results & thank everyone for your input.

Didn't love these, although my cousin who's allergic to gluten loved them!Followed the recipe to a T and the chocolate:peanut butter dough ratio was way off, 2:1 not 1:1.

Not sure why others have had negative experiences with this recipe. I followed it nearly word for word and they turned out amazing! I only made two small adjustments: chill the batches of dough in the fridge for 30 min or so before handling. Definitely use less than 2T of dough per cookie, unless you want to end up with gigantic cookies and way less than 2 dozen. Once out of the oven do NOT touch them until they’re nearly cooled. They were flatter than expected, but so chewy and decadent!

Adding on to other comments here, especially Hannah 211’s about the honey substitution. I wanted a cookie that would stick together and had a little less sugar, but still wanted a bit of grainy texture still to give it that cookie feel. Had great success with 1 cup sugar 1/3 c of honey — produces a chewy, but not too crumbly or wet little treat. Plus the baked honey adds a kind of caramel flavor!

Agree with below comments. Chocolate dough is very crumbly. Nearly impossible to even transfer them to the wire rack. Good in theory, but not worth the result.

Tried these with a friend and was VERY disappointed. The p.b. dough spread, the choc. didn’t - you can see where that went. EXTREMELY oily and separated even after cooked. WILL NOT make again.

Worst cookie ever made !

I don’t know what I did wrong with this/what is wrong with this recipe, but I followed all the steps and ended up with extremely oily dough and completely melted cookies. I chilled the dough before the second batch and ended up with the same result. They look nothing like the picture, plus they taste rather bland. I don’t recommend these.

I doubted all of the negative comments as typically I am very successful with baking (and especially NYT recipes), but this recipe just does not work. The cookies are too crumbly, crunchy, and don’t taste great. Don’t make these.

These were inedible. Weird, oil slick consistency when putting the ingredients together, baked consistence was tough, hard. The sugar coating added to the weird consistency. Please, NYT, remove this recipe.

I do not know what happened here (maybe over-oily peanut butter?) but these came out swimming in oil like they were pan frying and tasted both overdone and raw at the same time. Had to throw them away.

This is a heavy cookie! I made them as directed, and they turned out OK. Very chewy, and yet crunchy on the edges. if I make them again (not sure they’re good enough to do so) I would skip dipping the glass in sugar (used to press the cookie flat) and add a decorative sugar after baking. Pressing down with a sugar coated glass made the cookies look moldy on the top.

These do not taste good. They are way too sweet and fall apart.

This needs flour or some glutinous binding agent to avoid being soup. Who ever made this recipe never baked it

So good! I ignored the (not natural) and just whipped the natural peanut butter in the mixer first.

i made these last night and wow, so chewy and delicious! i do have to say, they looked terrible. next time i'm going to experiment with how much i push down on the cup before throwing them into the oven. but looks aside, these are so yummy and EASY to make!!!!!

I am about to make these for the second time. They were delicious and I didn't experience any of the problems listed by others. The only thing to note, from my bake, was that some sugar leached out, making a 'frilly' surround. It fell away very easily as soon as set and the result was extremely well received.

I am wondering, with all the problems described if one follows this recipe, the author hasn't bothered to respond with a helpful suggestion. I have seen other Cooking writers do this. It would have been helpful if Ms. Seneviratne did so as well. The first time I made these they came out perfectly. After that, the oil from the peanut butter [Skippy] leaked out.

These are tasty!I read other notes before making them and did cut back on the sugar. I used one cup of sugar and about 2/3 of a cup of honey instead of the full 2 cups of sugar mostly because the peanut butter I got has sugar in it as well. I’d like to honestly try these with natural peanut butter, even though it says not to. Overall a win! I cooled them on the cookie sheet about 5 minutes then pulled the parchment paper off to fully cool on the counter. They stayed together well and are chewy.

These cookies are a disaster. I followed the recipe to a tee but the PB dough was so INCREDIBLY sticky. There was no "rolling into a neat ball". I then took the advice of others and tried refrigerating the dough for 30 minutes which wasn't enough time so I put it in the fridge for another 30 minutes. It still didn't do the trick but I was sick of dealing with it. I think 1/3 of the dough ended up down the drain as I washed my hands off in order to put what sad "balls" I had into the oven.