These Chocolate Peanut Butter Swirl Cookies are the best of both chocolate and peanut butter.
INGREDIENTS
– 2 cups (240g) all-purpose flour– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1/4 teaspoon salt– 1 cup (226g) unsalted butter, softened– 3/4 cup (191g) creamy peanut butter– 3/4 cup (150g) firmly packed light brown sugar– 1/2 cup (100g) granulated sugar– 2 large egg– 1 & 1/2 teaspoons vanilla extract– 1 cup (170g) semisweet chocolate chip– 1/2 cup (42g) unsweetened cocoa powder
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 1
INSTRUCTIONS
Beat butter, peanut butter, brown sugar, and sugar until frothy using a medium-speed electric mixer. After adding each egg, stir well. Mix in vanilla.
Step 2
Lower mixer speed. Add flour mixture slowly, mixing just until incorporated. Mix in chocolate chips.
Step 3
Divide the dough in half and mix one half in another basin. Mix cocoa powder into half the dough until mixed. Chill both doughs for an hour.
Step 4
Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Form a tablespoon of each dough into a ball* and place on prepared pans.
Step 5
The cookies should be golden brown after 12-15 minutes on each pan. Cool cookies on pan on wire rack for 10 minutes. Remove the cookies from the pan to cool on a wire rack.