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Peanut Butter Chocolate Swirl Cookies

Peanut Butter Chocolate Swirl Cookies
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These delightful cookies feature two swirled doughs: a rich chocolate and a creamy peanut butter, studded with chocolate chips for the ultimate flavor combination.

Ingredients

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  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 2/3 cup (55g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml) milk (any kind, dairy or nondairy)
  • 1 cup (180g) semi-sweet chocolate chips
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 3/4 cup (185g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Make the chocolate cookie dough:
  2. Cream the butter and sugars together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
  3. Add the egg and vanilla extract.
  4. Beat on high speed until combined.
  5. Scrape down the sides and up the bottom of the bowl as needed.
  6. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together.
  7. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients.
  8. Beat on low until combined.
  9. Switch to high speed and beat in the milk.
  10. Beat in 1 cup of the semi-sweet chocolate chips.
  11. Make the peanut butter dough:
  12. Cream the butter and sugars together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
  13. Add the egg.
  14. Beat on high speed until combined.
  15. Scrape down the sides and up the bottom of the bowl as needed.
  16. Add the peanut butter and vanilla extract.
  17. Beat until combined.
  18. With the mixer running on low speed, slowly add the flour, baking soda, and salt.
  19. Once combined, beat in 1 cup of the semi-sweet chocolate chips.
  20. Cover both cookie doughs tightly.
  21. Chill both cookie doughs in the refrigerator for at least 3 hours or up to 3 days.
  22. Preheat oven to 350°F (177°C).
  23. Line large baking sheets with parchment paper or silicone baking mats.
  24. Measure about 2 Tablespoons (40g) of chocolate cookie dough.
  25. Roll the chocolate dough into a ball.
  26. Measure about 2 Tablespoons (40g) of peanut butter cookie dough.
  27. Roll the peanut butter dough into a ball.
  28. Press the 2 balls together between your hands.
  29. Roll them into 1 large swirled ball.
  30. Repeat for each cookie, wiping hands clean as needed.
  31. Place dough balls on prepared baking sheets.
  32. Bake the cookies for 12–14 minutes or until the edges appear set and the centers still look soft.
  33. Cool cookies for 5 minutes on the baking sheet.
  34. Optionally, press a few more chocolate chips into the tops of the warm cookies.
  35. Transfer to a wire rack to cool completely.

Notes

Ensure butter and eggs are at room temperature for best results.
Chilling the dough for at least 3 hours is crucial to prevent spreading.
Don’t overmix the dough once flour is added to keep cookies tender.
If cookies aren’t spreading by 9 minutes, lightly bang the baking sheet on the counter.
Store leftover cookies in an airtight container at room temperature for up to 1 week.

Find it online: https://sweetcraftrecipes.com/peanut-butter-chocolate-swirl-cookies/