Peanut Butter Chocolate Swirl Cookies

23 minutes. Add the egg and beat on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined. With the mixer running on low speed slowly add the flour baking soda and salt. Once combined beat in the chocolate chips.
Cover both cookie doughs tightly and chill in the refrigerator for at least 3 hours or up to 3 days. Its imperative that both doughs are chilled otherwise the doughs will be difficult to work with and the cookies will overspread.
Preheat oven to
350F
177C. Line large baking sheets with parchment paper or silicone baking mats. Always recommended for cookies. Set aside.
Measure about 2 Tablespoons 40gor a little less because the recipe makes slightly more peanut butter doughof chocolate cookie dough. Roll into a ball. Measure about 2 Tablespoons 40g of peanut butter cookie dough. Roll into a ball. Press the 2 balls together between your hands and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough is particularly sticky so wipe your hands clean after every few balls of dough you shape.
Bake the cookies for 1214 minutes or until the edges appear set and the centers still look soft. Tip If they arent really spreading by minute 9 remove them from the oven and lightly bang the baking sheet on the counter 23x. This helps initiate that spread. Return to the oven to continue baking.
Cool cookies for 5 minutes on the baking sheet. During this time I like to press a few more chocolate chips into the tops of the warm cookies. This is optional and only for looks. Transfer to wire rack to cool completely. The cookies will slightly deflate as they cool.
Cover leftover cookies tightly and store at room
temperature for up to 1 week.