Ever have those days that you want to whip up a batch of homemade cookies but can’t decide what kind. Do you want good, old, reliable chocolate chip cookies? But what about a double chocolate chip cookie? Or you could really go for a delicious peanut butter cookie? Yep, me too. Good thing that I’m introducing you to the easy-to-make Soft Baked Peanut Butter Chocolate Swirl Cookies.
These are two cookies in one. On one side, you get a delicious double chocolate chip cookie that melts in your mouth. On the other side is a moist peanut butter chocolate chip cookie that pairs with it perfectly. There is nothing better than the combination of peanut butter and chocolate, amIright? And this cookie exploits both flavors perfectly!
INGREDIENTS:
For full information on ingredients and quantities, please see the recipe card below.
PREPARATION:
Start by making the double chocolate cookie dough. Cream the butter and sugars together with a mixer (stand or hand) on medium speed until light and fluffy. Beat in the egg and vanilla until combined. Add in the flour, cocoa powder, baking soda, and salt. Slowly mix it all together until combined. Add the milk and mix until it is just combined. The dough will be sticky. Stir in the chocolate chips.
Make the peanut butter dough. Cream the butter and sugars together with a mixer (stand or hand) on medium speed until light and fluffy. Mix in the peanut butter, egg, and vanilla. Slowly mix in the baking soda and flour. Try not to overmix. Stir in the chocolate chips.
Chill both the chocolate and peanut butter dough for at least 1-2 hours. If you are in a hurry, throw it in the freezer for about 45 minutes to an hour. It’s important to chill the dough or the chocolate dough will be so sticky that it will prove to be nearly impossible to roll it into balls without it getting everywhere.
Preheat oven to 350F degrees. With a cookie scoop or spoon, scoop about a 1 – 1/2″ ball of peanut butter dough. Roll into an even ball. Take the same size scoop 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 be sticky.
Bake the cookies for 11-12 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. As they cool, the cookies will firm up.
Makes about 30 cookies. We hoped you liked these Peanut Butter Chocolate Swirl Cookies.
Soft Baked Peanut Butter Chocolate Swirl Cookies
Ingredients
Chocolate Cookie Dough
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp milk
- 1 cup dark chocolate chips
Peanut Butter Cookie Dough
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 3/4 cup peanut butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 cup dark chocolate chips
Instructions
- Start by making the double chocolate cookie dough. Cream the butter and sugars together with a mixer (stand or hand) on medium speed until light and fluffy. Beat in the egg and vanilla until combined. Add in the flour, cocoa powder, baking soda, and salt. Slowly mix it all together until combined. Add the milk and mix until it is just combined. The dough will be sticky. Stir in the chocolate chips.
- Make the peanut butter dough. Cream the butter and sugars together with a mixer (stand or hand) on medium speed until light and fluffy. Mix in the peanut butter, egg, and vanilla. Slowly mix in the baking soda and flour. Try not to overmix. Stir in the chocolate chips.
- Chill both the chocolate and peanut butter dough for at least 1-2 hours. If you are in a hurry, throw it in the freezer for about 45 minutes to an hour. It’s important to chill the dough or the chocolate dough will be so sticky that it will prove to be nearly impossible to roll it into balls without it getting everywhere.
- Preheat oven to 350F degrees. With a cookie scoop or spoon, scoop about a 1 – 1/2″ ball of peanut butter dough. Roll into an even ball. Take the same size scoop 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 be sticky.
- Bake the cookies for 11-12 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. As they cool, the cookies will firm up.
Spencer @ Moo-Lolly-Bar
Wednesday 19th of February 2014
How good do they look? I love the combination of chocolate and peanut butter and together in a cookie I reckon it would taste amazing.