Ingredients: |
Ingredients: Chocolate Cookie Dough:
1/2 cup (1 stick; 115g) 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 tsp vanilla extract
1 cup (125g) all-purpose flour (spoon & leveled)
1/2 cup + 2 Tablespoons (53g) unsweetened natural cocoa powder
1 tsp baking soda
1/2 tsp salt
2 tbsp milk*
1 cup (180g) dark chocolate chips*
Peanut Butter Cookie Dough:
1/2 cup (1 stick; 115g) 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 (188g) creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1/4 tsp salt
1/2-3/4 cup (180g) dark chocolate chips*
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Directions: |
Directions:Make the chocolate dough: Cream the butter and sugars together with mixer until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. 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 mixer on medium speed until light and fluffy. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda, flour, and salt. Do not overmix. Fold in the chocolate chips.
Chill both doughs for at least 2-3 hours. 3 hours is preferred.
Preheat oven to 350°F (177°C). 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. |
This recipe for Soft-Baked Peanut Butter Chocolate Swirl Cookies is from