Soft-Baked Peanut Butter Chocolate Swirl Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Using a hand mixer or stand mixer with the paddle, cream the butter and both sugars on medium-high for about 3 minutes until light and fluffy.
2. Beat in the egg and vanilla on high until combined. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. On low speed, slowly add this to the wet ingredients and beat until combined.
4. On high speed, beat in the milk, then the chocolate chips. The dough will be sticky.
5. In a second bowl, cream 1/2 cup (113g) softened butter with 1/2 cup (100g) packed brown sugar and 1/4 cup (50g) granulated sugar on medium-high for about 3 minutes until light and fluffy.
6. Beat in the egg on high until combined, scraping down the bowl as needed. Add the peanut butter and vanilla and beat until combined.
7. On low speed, slowly add the flour, baking soda and salt. Once combined, beat in the 1 cup (180g) chocolate chips.
8. Cover both doughs tightly and refrigerate for at least 3 hours or up to 3 days. Both doughs must be chilled or they will be hard to handle and the cookies will overspread.
9. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
10. Roll about 2 tablespoons (40g) of chocolate dough into a ball, slightly less if you prefer, and about 2 tablespoons (40g) of peanut butter dough into a ball. Press the two together and roll into one large ball. Repeat for the rest, wiping your hands clean every few balls.
11. Bake for 12–14 minutes until the edges look set and the centers still look soft. If they have not spread by minute 9, take the sheet out and bang it lightly on the counter 2–3 times, then return to the oven.
12. Cool on the baking sheet for 5 minutes, pressing a few extra chocolate chips onto the warm tops if desired. Move to a wire rack to cool completely; they will sink slightly as they cool.
13. Store leftovers 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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