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Peanut Butter Chocolate Swirl

Peanut Butter Chocolate Swirl Cookies Recipe for Sweet Bliss

  • Author: Anna
  • Total Time: 449 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

Indulge in the perfect combination of peanut butter and chocolate in these soft-baked cookies, with a swirl of both flavors in every bite.

Ingredients

Scale
  • 1/2 cup (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 type dairy or non-dairy)
  • 1 cup (180g) semi-sweet chocolate chips (plus extra for topping)
  • 1/2 cup (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. Cream together the butter and both sugars using a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract, and beat on high speed until combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Beat in the milk and then the chocolate chips. The dough will be sticky and tacky.
  2. Cream together the butter and both sugars with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg and beat until well combined. Scrape down the sides of the bowl as necessary. Add the peanut butter and vanilla, and beat until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add to the wet ingredients, mixing on low speed until combined. Stir in the chocolate chips.
  3. Cover both doughs tightly and refrigerate for at least 3 hours, or up to 3 days. The doughs must be chilled to prevent the cookies from overspreading during baking.
  4. Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  5. Take about 2 tablespoons (40g) of chocolate dough and roll into a ball. Do the same with the peanut butter dough. Press the two balls together and roll into one large ball. Repeat this for each cookie.
  6. Bake the cookies for 12–14 minutes, or until the edges are set but the centers remain soft. If the cookies are not spreading, remove the sheet from the oven after about 9 minutes and gently tap the baking sheet on the counter 2–3 times to help the cookies spread. Return to the oven to continue baking.
  7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, press a few extra chocolate chips into the tops of the warm cookies.

Notes

    • Prep Time: 30 minutes
    • Cook Time: 12-14 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 200
    • Sugar: 12g
    • Sodium: 150mg
    • Fat: 10g
    • Saturated Fat: 4g
    • Unsaturated Fat: 6g
    • Trans Fat: 0g
    • Carbohydrates: 24g
    • Fiber: 1g
    • Protein: 2g
    • Cholesterol: 30mg

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