Peanut Butter Chocolate Swirl Cookies
These Peanut Butter Chocolate Swirl Cookies are a dream for anyone who loves peanut butter and chocolate together.
Equipment
- 3 Cookie Sheet Pans Lined with silicone baking mats or parchment paper
- 1 Electric mixer Hand or stand mixer
- 1 Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
Peanut Butter Cookie Dough
- 1¼ Cups All-purpose flour sifted
- ½ teaspoon Baking soda
- ¼ teaspoon Sea salt
- ¼ Cup Granulated sugar
- ½ Cup Brown sugar use light or dark brown sugar
- ½ Cup Unsalted butter softened
- 1 Large Egg room temperature
- 1 teaspoon Vanilla extract
- ¾ Cup Chunky peanut butter
Chocolate Cookie Dough
- 1 Cup All-purpose flour sifted
- ⅔ Cup Unsweetened cocoa powder, Dutch-processed sifted
- 1 teaspoon Baking soda
- ¼ teaspoon Sea salt
- ⅓ Cup Granulated sugar
- ½ Cup Brown sugar use light or dark brown sugar
- ½ Cup Unsalted butter softened
- 1 Large Egg room temperature
- 1 teaspoon Vanilla extract
- 2 teaspoons Whole milk
- ¾ Cup Mini-chocolate chips Bitter or semi-sweet
Instructions
Peanut Butter Cookie Dough
- In a medium bowl, combine flour, baking soda and salt. Whisk together until ingredients are evenly distributed. Set aside for later.1¼ Cups All-purpose flour, ½ teaspoon Baking soda, ¼ teaspoon Sea salt
- Using a stand mixer with the paddle attachment, mix the butter, granulated sugar and brown sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of the bowl as needed. Note: A hand mixer can also be used for this step.¼ Cup Granulated sugar, ½ Cup Brown sugar, ½ Cup Unsalted butter
- Add egg to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.1 Large Egg
- Add the vanilla and peanut butter. Mix together on medium speed until well combined, scraping down sides of bowl and needed.1 teaspoon Vanilla extract, ¾ Cup Chunky peanut butter
- Add flour mixture and mix on low speed until combined.
- Cover cookie dough with plastic wrap and place in refrigerator for at least 4 hours.
Chocolate Cookie Dough
- In a medium bowl, combine flour, cocoa powder, baking soda and salt. Whisk together until ingredients are evenly distributed. Set aside for later.1 Cup All-purpose flour, ⅔ Cup Unsweetened cocoa powder, Dutch-processed, 1 teaspoon Baking soda, ¼ teaspoon Sea salt
- Using a stand mixer with the paddle attachment, mix the butter, granulated sugar and brown sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of the bowl as needed. Note: A hand mixer can also be used for this step.⅓ Cup Granulated sugar, ½ Cup Brown sugar, ½ Cup Unsalted butter
- Add the egg and vanilla extract to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.1 Large Egg, 1 teaspoon Vanilla extract
- Add flour mixture and mix on low speed until combined.
- Add the milk and mix just until everything comes together. Be careful not to overmix, or the cookies can turn out dense and tough.2 teaspoons Whole milk
- Add chocolate chips to bowl and mix briefly until evenly distributed.¾ Cup Mini-chocolate chips
- Cover cookie dough with plastic wrap and place in refrigerator for at least 4 hours. (note - the cookie dough may be a bit sticky at this point; it will firm up while chilling in the refrigerator).
Roll and Bake Cookies
- Note - It’s important to chill both cookie doughs in the refrigerator for at least 4 hours. Chilling makes the dough easier to handle, helps the cookies hold their shape while baking, and lets the flavors develop.
- Place rack in center of oven and preheat oven to 350℉ (177℃)
- Prepare three baking sheet pans by lining with parchment paper or silicone baking mats.
- Remove chocolate and peanut butter dough from refrigerator.
- Scoop about 1 tablespoon of chocolate cookie dough and roll it into a ball. Place the dough ball on a baking sheet, and repeat until all the dough is used.
- Scoop about 1 tablespoon of peanut butter dough and roll it into a ball. Place the dough ball on a baking sheet, and repeat until all the dough is used.
- Pick up one ball of peanut butter dough and one ball of chocolate dough. Press them together between your hands, then roll into a single ball. Place it on the cookie sheet and gently press down with your palm to flatten it slightly.
- Repeat with the remaining dough balls, making sure to leave about 2 inches of space between each cookie.
- Bake one sheet of cookies at a time for 13 to 14 minutes. Be careful not to overbake - the edges should look set, but the centers should still appear soft.
- Remove from oven and cool on sheet pans for 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days. Cookies may be frozen for up to 2 months.
Nutrition
Calories: 160kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 105mgPotassium: 27mgFiber: 0.4gSugar: 14gVitamin A: 218IUVitamin C: 0.03mgCalcium: 17mgIron: 1mg
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