Peanut Butter Chocolate Swirl Cookies

Enjoy two softbaked 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 dont
Ingredients
Chocolate Cookie Dough
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
12 cup 100g granulated sugar
12 cup 100g packed light or dark brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
1 cup 125g allpurpose flour spooned leveled
23 cup 55g natural unsweetened cocoa powder
1 teaspoon baking soda
18 teaspoon salt
1 Tablespoon 15ml milk any kind dairy or nondairy
1 cup 180g semisweet chocolate chips plus a few more for optional topping
Peanut Butter Cookie Dough
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
12 cup 100g packed light or dark brown sugar
14 cup 50g granulated sugar
1 large egg at room temperature
34 cup 185g creamy peanut butter
1 teaspoon pure vanilla extract
1 and 14 cups 156g allpurpose flour spooned leveled
12 teaspoon baking soda
14 teaspoon salt
1 cup 180g semisweet chocolate chips
Instructions
Make the chocolate cookie dough Cream the butter and sugars together with a handheld or stand mixer fitted with a paddle attachment on mediumhigh speed until light and fluffy about 23 minutes. Add the egg and vanilla extract and then beat on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. In a separate bowl whisk the flour cocoa powder baking soda and salt together. With the mixer running on low speed slowly pour into the wet ingredients. Beat on low until combined. Switch to high speed and beat in the milk then the chocolate chips. The cookie dough will be sticky and tacky.
Make the peanut butter dough Cream the butter and sugars together with a handheld or stand mixer fitted with a paddle attachment on mediumhigh speed until light and fluffy about