Peanut Butter Chocolate Swirl Cookies

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Ever been standing in Subway and trying to decide if you want to add the double chocolate cookie or the peanut butter cookie to your lunch? Ever stand in your kitchen and debate if you want to whip up a batch of chocolate cookies or peanut butter cookies because both are your favorite?

It just doesn’t seem fair to have to decide between two of the best cookies on earth and only have one, right?!?

That’s why today we are having both! Yep, a deliciously rich double chocolate chip cookie squished up against and swirled with an amazing peanut butter cookie to create one of the most yummy soft-baked cookies you’ll ever had.

Sure, I’ve made quite a few cookies lately like the Chocolate Peanut Butter Cookies, Pumpkin Spice Pudding Cookies, Maple Nut Cookies and Funfetti Cheesecake Cookies just to name a few but I have to declare that these are the best cookies I’ve made in a while.

Seriously, these are THAT good! There is just nothing wrong with them. A soft, melt-in-your-mouth type of cookie that combines two of my favorite flavors – peanut butter and chocolate.

INGREDIENTS:

Chocolate Cookie Dough

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar (I used dark)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup + 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons milk
• 1 cup dark chocolate chips (or semi-sweet or milk chocolate)

Peanut Butter Cookie Dough

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup brown sugar (I used dark)
• 1/4 cup sugar
• 1 large egg
• 3/4 cup peanut butter (I used chunky but creamy works too!)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup dark chocolate chips (or semi-sweet or milk chocolate)

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.

Yields about 20 cookies.

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Recipe Source: Sally’s Baking Addiction (She is amazing, isn’t she?!)