Get the Recipe:
Chocolate Peanut Butter Swirl Cookies
Get the best of both chocolate and peanut butter worlds in these Chocolate Peanut Butter Swirl Cookies!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (191 g) creamy peanut butter
- 3/4 cup (150 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup (170 g) semisweet chocolate chips
- 1/2 cup (42 g) unsweetened cocoa powder
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Instructions
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, peanut butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the chocolate chips.
- Divide the dough in half, placing one half in a separate mixing bowl.
- Add the cocoa powder to one half of the dough, and mix just until combined.
- Chill the two doughs for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Using a tablespoon of each dough, form the dough into a ball* and place on the prepared pans.
- Bake, one pan at a time, 12-15 minutes, or until the cookies are golden brown.
- Cool the cookies on the pan on a wire rack for 10 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.
Notes
- *I like to use a scoop for the two doughs and then press them together a bit before forming into a ball. Feel free to get creative with your swirling techniques!
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
