Soft Baked Peanut Butter - Chocolate Swirl Cookies

Ingredients

  • " Chocolate Cookie Dough "
  • 1/2 cupbutter - softened
  • 1/2 cupsugar
  • 1/2 cuplight brown sugar - packed
  • 1large egg
  • 1 teaspoonvanilla ext.
  • 1 teaspoonbaking soda
  • 1/2 cupplus 2 Tablespoon unsweetened cocoa
  • 1/2 teaspoonsalt
  • 2 Tablespoonmilk
  • 1 cupflour
  • 1 cupchocolate chips
  • " Peanut Butter Dough"
  • 1/2 cupbutter - softened
  • 1/2 cuplight brown sugar - packed
  • 1/4 cupsugar
  • 1large egg
  • 3/4 cupcreamy peanut butter
  • 1 teaspoonvanilla ext.
  • 1/2 teaspoonbaking soda
  • 1 1/4 cupsflour - do not over measure
  • 1/4 teaspoonsalt
  • 1 cupchocolate chips

Instructions

1_ Make the chocolate dough : Cream butters and sugars together. With mixer on medium speed. Until light and fluffy. Scarp down sides of bowl.Beat in egg and vanilla , cocoa powder, baking soda , salt.Slowly mix into wet ingredients. The dough will be thick Fold in Chocolate chips. Put in a bowl. And chill 2 hours.

2_ Make Peanut Butter Dough: Cream the butter and sugars together. With mixer on medium speed. Until light and fluffy. Scrape down as needed. Mix in peanut butter, egg, vanilla In that order. Add dry ingredients. Mix together. Fold in chocolate chips. Put in another bowl. Chill 2 hours also.

3_ Preheat oven to 350ºF. Line a cookie sheet with parchment paper. Measure 2 Tbsp. Of peanut butter dough. Roll into a ball. Take 2 of the chocolate dough. Roll into a ball. Smoosh the 2 balls together and roll into 1 large ball. Repeat for each cookie. ( I roll all of the chocolate dough first. Your hands get really messy). If the dough is not chilled it will be even more Messy...


4_ Bake 11-12 minutes. Not more than 13 minutes. They will look soft and puffy and undone. Allow them to cool. You can press a couple more chips on top. If you like. Cookies will remain fresh in an airtight container for up to 10 days.

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