Peanut Butter Chocolate Swirl Cookies
A perfect blend of peanut butter and chocolate cookie.
Servings 2 dozen
Ingredients
For the chocolate cookie dough
- ½ cup unsalted butter softened
- ½ cup sugar
- ½ cup brown sugar I used dark
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- ½ cup + 2 Tb unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons milk I used 2%
- ½ cup dark chocolate chips Ghirardelli for me
For the peanut butter cookie dough
- ½ cup unsalted butter softened
- ½ cup brown sugar again, I used dark
- ¼ cup sugar
- 1 egg
- ¾ cup peanut butter
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- 1¼ cup flour
- ¼ teaspoon salt
- ½ cup dark chocolate chips again, Ghirardelli
Instructions
To make the chocolate cookie dough
- In a large bowl, cream together the butter and sugars until light and fluffy.½ cup unsalted butter, ½ cup sugar, ½ cup brown sugar
- Beat in the egg and vanilla and continue mixing until combined. Scrape down the sides of the bowl as needed.1 egg, 1 teaspoon vanilla
- In a separate medium bowl, add the flour, cocoa powder, and salt and mix.1 cup flour, ½ cup + 2 Tb unsweetened cocoa powder, ½ teaspoon salt
- Add the dry ingredients into the wet ingredients, slowly. The dough will be thick.1 teaspoon baking soda, ¼ teaspoon salt
- Using a spoon, mix in the milk then fold in the chocolate chips.½ cup dark chocolate chips, 2 Tablespoons milk
To make the peanut butter cookie dough
- In a large bowl, cream together the butter and sugars until light and fluffy.½ cup unsalted butter, ½ cup brown sugar, ¼ cup sugar
- Beat in the peanut butter, then the egg, and then the vanilla (in that order). Scrape down the sides of the bowl as needed.1 egg, ¾ cup peanut butter, 1 teaspoon vanilla
- Mix in the baking soda and flour until just combined.1/2 teaspoon baking soda, 1¼ cup flour
- Fold in the chocolate chips.½ cup dark chocolate chips
Chill both doughs for at least 1-2 hours. I did mine overnight.
- Preheat the oven to 350 degrees and line a baking sheet with a silicone baking mat and set aside.
- Using a cookie scoop (it's best to use 2 cookie scoops - one for each dough), scoop one chocolate and one peanut butter. Roll each dough into balls them smush them together and roll into a large ball. I did 8 per pan since they're pretty large.
- Bake the cookies for 11-12 minutes. The cookies will look soft and underdone, but they will continue to cook on the pan after you take them out.
- After about 5 minutes, transfer the cookies to a wire rack to finish cooling.
- Enjoy!
Notes
Recipe from Sally's Baking Addiction
