Peanut Butter Chocolate Treat (Printable Version)

Chewy cookies made with brownie and peanut butter dough swirled together for a rich flavor combo.

# What You'll Need:

→ Peanut Butter Dough

01 - 1/4 cup butter, at room temp
02 - 1/3 cup smooth peanut butter
03 - 1/4 cup white sugar
04 - 1/4 cup packed brown sugar
05 - 1/2 of a large egg (lightly beaten)
06 - 1/2 teaspoon vanilla
07 - 3/4 cup plain flour
08 - 1/4 teaspoon baking soda
09 - 1/8 teaspoon fine salt

→ Brownie Dough

10 - 1/4 cup butter, melted
11 - 1/2 cup sugar
12 - 1/2 large egg
13 - 1/2 teaspoon vanilla
14 - 1/3 cup cocoa powder (unsweetened)
15 - 1/2 cup all-purpose flour
16 - 1/8 teaspoon baking powder
17 - 1/8 teaspoon salt

# Steps to Follow:

01 - Use a big bowl to mix the butter, peanut butter, white sugar, and brown sugar until it gets fluffy and smooth (around 3 minutes). Beat in the egg half and vanilla. In another bowl, stir together the flour, soda, and salt. Slowly combine the dry stuff with the wet and mix just enough to hold it all together. Set it aside for now.
02 - Mix the melted butter and sugar in a clean large bowl. Throw in the egg and vanilla, whisking until it’s all blended well. Sift the dry ingredients—cocoa, flour, baking powder, and salt—and bit by bit, fold them into the wet mix until it’s smooth.
03 - Turn on your oven to 350°F (175°C) and get a baking sheet ready with parchment paper. Take one tablespoon each of both doughs. Gently roll them into a ball together, twisting slightly for a marbled look. Be careful not to overdo it so they stay swirled.
04 - Pop the dough balls onto the lined sheet, keeping them about 2 inches apart. Bake for around 10-12 minutes, or until you see the edges firm up but the centers stay soft.
05 - Leave the cookies on the baking tray for 5 minutes to cool, then move them to a wire rack so they can cool all the way before eating.

# Additional Notes:

01 - Roll the dough balls lightly in your hands to make the swirl effect stronger before baking.
02 - Don’t crack an egg and guess; beat one and split it roughly in half for accuracy.
03 - Slightly underbake for soft, chewy cookies—they’ll firm up while they rest.
04 - Keep them moist by sealing them in a container with a lid.

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