Peanut Butter Chocolate Swirl Cookies
Enjoy two soft-baked cookies in one with every bite of these thick peanut butter chocolate swirl cookies. Be sure to chill both cookie doughs, so the doughs are easier to shape, and the cookies don’t overspread.
Ingredients
Chocolate Cookie Dough
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour (spooned & leveled)
2/3 cup (55g) natural unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 Tablespoon (15ml) milk (any kind, dairy or nondairy)
1 cup (180g) semi-sweet chocolate chips, plus a few more for (optional) topping
Peanut Butter Cookie Dough
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
3/4 cup (185g) creamy peanut butter
1 teaspoon pure vanilla extract
1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips