Baked Goods & Sweet Treats Recipes

Soft-Baked Peanut Butter Chocolate Swirl Cookies

I realised the other day that I hardly every bake cookies.  So……. voila! These cookies are very large and very delicious. All hail soft-baked peanut butter chocolate swirl cookies!

(Literally as big as my hand)

Peanut Butter Chocolate Swirl Cookies
Adapted from Sally’s Baking Addiction

(I can’t pick a favourite side.)


Chocolate Cookie Dough:

1/2 stuck butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 cup + 2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup semi-sweet chocolate chips

Peanut Butter Cookie Dough:

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
3/4 cup creamy peanut butter
1 teaspoon vanilla
1/2 teaspoon baking soda
1 + 1/4 cups flour
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

(Like an edible ying-yang)

Make the chocolate dough.  Cream butter and sugars together until they are light and fluffy. Beat in egg and vanilla.  In a separate bowl combine flour, cocoa powder, baking soda and salt.  Mix your dry ingredients into the wet ones.  It will be a very thick dough.  Add in the milk, and fold in the chocolate chips.  Set this dough aside.

Make the peanut butter dough.  Cream the butter and sugars together until light and fluffy.  Mix in peanut butter, egg and vanilla.  Slowly add in the baking soda, salt and four.  Don’t over-mix.  Fold in the chocolate chips.

Chill both doughs for 2 hours.

(The doughs smooshed together prebaking.)

Preheat the oven to 350 F.  Roll both of your doughs into 2 tablespoon balls.  Then take one ball from each dough and smooth them together.  Then roll that combined dough into a ball.  Bake for 12-13 minutes, but no more.  The cookie will look soft, puffy and undone.  Keep them on the cookie sheet to cool as they will continue to bake and set up.

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