Peanut Butter Chocolate Swirl Cookies

PB Choco swirl CookiesSBA

Soft-Baked Peanut Butter Chocolate Swirl Cookies

Yields:  2 dozens
Baking time: 11-12 mins

INGREDIENTS:

Chocolate Cookie Dough

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar (or dark brown)

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour  (careful not to overmeasure)

1/2 cup + 2 Tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons milk (almond, cow’s, soy, or half-and-half)

1 cup dark chocolate chips (or semi-sweet or milk chocolate)

Peanut Butter Cookie Dough

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup packed light brown sugar (or dark brown)

1/4 cup sugar

1 large egg

3/4 cup creamy peanut butter

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 and 1/4 cups all-purpose flour  (careful not to overmeasure)

1/4 teaspoon salt

1 cup dark chocolate chips (or semi-sweet or milk chocolate)

PB Choco swirl CookiesSBA2

DIRECTIONS: 

*Make the chocolate dough:* Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.

*Make the peanut butter dough:* Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda, flour, and salt. Do not overmix. Fold in the chocolate chips.

Chill both doughs for at least 1-2 hours. 2 hours is preferred.

Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.

Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. Sometimes I press a few more chocolate chips into the top of the cookies when they are still warm, for looks. As the cookies cool, they will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.

source: sallysbakingaddiction

 

 

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