Chocolate Peanut Butter Cookies (Printable Version)
Decadent cookies mixing chocolate and peanut butter in a beautiful swirl.
# What You'll Need:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1 teaspoon baking soda
03 -
1/2 cup unsweetened cocoa powder
04 -
1 cup plain flour
→ Wet Ingredients
05 -
1/2 cup tightly packed brown sugar
06 -
1/2 cup granulated sugar
07 -
1/2 cup butter, softened at room temperature
08 -
1 teaspoon pure vanilla extract
09 -
1 large egg
→ Swirl Ingredient
10 -
1/2 cup smooth peanut butter
# Steps to Follow:
01 -
Grab a medium-sized bowl, and mix together the flour, cocoa powder, salt, and baking soda. Now, grab a bigger bowl, and beat the butter, white sugar, and brown sugar until it turns fluffy and pale. Crack in the egg and toss in the vanilla, then stir. Slowly blend in the dry ingredients. Don’t overdo it!
02 -
Spoon peanut butter onto the dough in random spots. Use a skewer or the tip of a knife to swirl it around carefully, creating streaks or patches. Don’t mix too much or you’ll lose the swirl effect.
03 -
Cover the dough in the bowl with cling film and leave it in the fridge for no less than an hour.
04 -
Set your oven to 350°F (175°C) to preheat. Place some parchment paper on baking sheets. Scoop out balls of dough (a tablespoon each) and arrange them, spaced apart, on the sheets. Bake for about 10-12 minutes. They should look set but feel soft.
05 -
Once out of the oven, leave cookies on the tray for 5 minutes to firm up. Then move them to a cooling rack to finish cooling all the way.
# Additional Notes:
01 -
Warm the peanut butter slightly if it’s hard to swirl into the dough.
02 -
For even-sized cookies, scoop the dough out with an ice cream scooper.
03 -
Toast the peanut butter lightly in a saucepan if you want a roasted nutty taste.