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September 2, 2014

Peanut Butter Chocolate Swirl Cookies Recipe

When I saw @teacuplady post some swirl cookies on her Instagram feed, I immediately wanted to try and make some of my own.  After searching online I found this Peanut Butter Chocolate Swirl Cookies recipe from Sally's Baking Addiction.

They tasted as good as they looked, and it's definitely one of my new favorite cookies!

Peanut Butter Chocolate Swirl Cookies (recipe credit Sally's Baking Addiction):

Ingredients:

Chocolate Cookie Dough:
  • 1/2 c (1 stick) butter, softened
  • 1/2 c sugar
  • 1/2 c packed brown sugar 
  • 1 large egg
  • 1 t vanilla extract
  • 1 c flour 
  • 1/2 c+ 2 T unsweetened cocoa powder
  • 1 t baking soda
  • 1/2 t salt
  • 2 T milk (I used rice milk)
  • 1 c chocolate chips 
Peanut Butter Cookie Dough:
  • 1/2 c (1 stick) butter, softened 
  • 1/2 c packed brown sugar
  • 1/4 c sugar
  • 1 large egg
  • 3/4 c creamy peanut butter
  • 1 t vanilla extract
  • 1/2 t baking soda
  • 1 1/4 c flour 
  • 1/4 t salt
  • 1 c chocolate chips 
Directions:
  • To make the chocolate cookie dough, cream the butter and sugars until light and fluffy. 
  • Mix in egg and vanilla.  
  • In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. 
  • Slowly stir flour mixture into sugar mixture.  
  • Stir in milk, then fold in the chocolate chips.  Chill for at least 1 hour.
  • Make the peanut butter dough by creaming the butters and sugars until light and fluffy.  
  • Mix in the peanut butter, egg, and vanilla. 
  • In a separate bowl, combine the baking soda, flour, and salt.  
  • Slowly stir flour mixture into the sugar mixture.  
  • Fold in the chocolate chips.  Chill for at least 1 hour.
  • Preheat oven to 350F degrees.
  • Line cookie sheet with parchment paper. 
  • Roll approximately 2 Tablespoons each of the chocolate and peanut butter doughs into separate balls.
  • Combine one ball of chocolate dough and one ball of peanut butter dough into one large ball. 
  • Repeat until all dough is used up.
  • Bake the cookies for 10-12 minutes, not exceeding 13 minutes.
  • Let cool on baking sheet for 2 minutes prior to moving onto cooling rack.

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