Peanut Butter Chocolate Swirl Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Cream the butter, granulated sugar and brown sugar on medium-high speed for about 3 minutes, until light and fluffy. Beat in the egg and vanilla until combined.
2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. Add to the wet ingredients on low speed, then beat in the milk on high, followed by the chocolate chips. The dough will be sticky.
3. Make the peanut butter dough: cream the butter and both sugars on medium-high for about 3 minutes. Beat in the egg, then the peanut butter and vanilla. On low speed, add the flour, baking soda and salt, then stir in the chocolate chips.
4. Cover both doughs and chill for at least 3 hours or up to 3 days. Both must be chilled or the cookies will spread too much.
5. Preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
6. Roll about 2 tablespoons (40 g) of chocolate dough into a ball, and about 2 tablespoons (40 g) of peanut butter dough into a ball, or slightly less for the peanut butter. Press the two balls together and roll into one large ball. Wipe your hands clean every few cookies.
7. Bake for 12 to 14 minutes, until the edges look set and the centers still look soft. If they are not spreading by minute 9, take the tray out and bang it on the counter 2 to 3 times, then return it to the oven.
8. Cool on the baking sheet for 5 minutes, optionally pressing a few extra chocolate chips into the warm tops. Move to a wire rack to cool completely.
9. Store leftover cookies tightly covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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