Chocolate Peanut Butter Swirl Cookies

Time for my favorite cookie of the year!

These Chocolate Peanut Butter Swirl Cookies are so darn yummy. Seriously. Both sides are soft and chewy, studded throughout with chocolate chips. The chocolate side is decidedly chocolatey, while the peanut butter side is perfectly subtle. It tastes like peanut butter without being dry and mealy. Always a good thing when you are talking about cookies! And while these cookies do require chilling (keep that in mind when you go to make them. Believe me!), they really aren't too much work. I loved the technique of rolling the two doughs together, so creative. More on that later. In the meantime, let's go over how to make these delicious drops of heaven!

Doesn't that look awesome? I think so :-)

You'll need a good amount of peanut butter. A heaping 3/4 cup. Oh yeah, and some chocolate chips. I used the dark variety.

So, 2 doughs. Both doughs are pretty straightforward cookie recipes, starting by creaming together butter and sugar. I used my stand mixer to make both. After the doughs are made, they need to be chilled for at least 2 hours. I ended up chilling mine overnight, but I had lots of other work to do. The doughs are very soft though, so chilling is mandatory if you want your cookies to look pretty.

Once the doughs are chilled, it's time to construct the cookies. I used a cookie scoop to scoop out 1 tbsp balls of each of the doughs. Roll your tablespoon's worth of doughs into individual balls. Then, take those 2 balls and roll them into one big ball.

They'll look like this. These cookies spread, so place them a couple of inches apart from each other. I baked 9 cookies to a cookie sheet with these. Bake them for 10-12 minutes, or until the edges are just browned. They will look undone, but they will continue to bake for a few minutes if you leave them on the cookie sheet.

Perfection :-)

So, the hubby and I are back from his cousin's house. We got home late on Sunday night, and all of yesterday was spent dealing with the kind of problems that can only pile up while you are out of town. Here's the shortlist of what kept me from blogging yesterday-

1. Puppy. Couch. Accident. Nuff' said.

2. We get a notice that the city is shutting off our water due to non-payment. Say what??? I call, just to see if there is a mistake. Nope, no mistake. I call my bank, since I pay all my bills with online bill pay. They verify the city hasn't cashed the check, and we place a stop payment on the check. One hour later, as I'm stepping out of the house to go down to the city building to personally pay the damn bill, the city calls me and says they found the check. Mercy me. I call the bank back, only to find out that a stop payment is kind-of a done deal. In the end, I did have to go to the city building. And I left with the original check-with-a-stop-payment-on-it in hand. I swear.

3. Laundry.

4. The fridge was empty.

5. As I had just finished all my chores yesterday, I decide to let the dogs out before I take a shower and collapse. Whilst walking the yard, Haloti rolls in nasty. yellow. runny. diarrhea. I am not even kidding. There is a litany of curse words freely flowing from my mouth as I carry the dog back to the house, arms waaaaay outstretched. He smelled like death. One hour later, Haloti is clean and my bathroom looks like it has enough fur flying around for a fur coat.

I was exhausted.

And what do I get to do today? Head to Ashland to finish Christmas shopping. Ugh. I'm thinking I need to knock some yoga out to prepare myself for what will surely be insanity. I've only got a couple of items the hubby and I need to get to complete this shenanigan we call Christmas, but I'm sure it will probably take most of the day to procure these items. Cross your fingers for me folks!

Have a great day!

Recipe Source: Sally's Baking Addiction

Ingredients (makes ~4 dozen cookies):

Chocolate Dough-
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg, room temp
1 tsp vanilla
1 cup all-purpose flour
1/2 cup + 2 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
2 tbsp milk (I used whole)
1 cup dark chocolate chips

Peanut Butter Dough-
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg, room temp
3/4 cup creamy peanut butter
1 tsp vanilla
1 1/4 cups all-purpose flour
1/4 tsp salt
1 cup dark chocolate chips

Directions:

1. Make the chocolate dough- in large bowl, cream together the butter and sugars until light and fluffy, 2-3 minutes. Mix in egg. Mix in vanilla. In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Whisk to combine. Mix dry ingredients in with wet. Mix in milk. With a spatula, fold in chocolate chips. Place dough in the refrigerator for at least 2 hours.
2. Make the peanut butter dough- in a large bowl, cream tougher butter and sugars until light and fluffy, 2-3 minutes. Mix in egg. Mix in peanut butter. Mix in vanilla. In a separate bowl, combine flour and salt. Whisk to combine. Using a spatula, add dry ingredients to wet by folding them in. Do not over-mix. When just moistened, fold in chocolate chips. Place dough in the refrigerator for at least 2 hours.
3. Preheat oven to 350º. Place doughs on the counter to come to room temp. Coat cookie sheets with cooking spray, set aside.
4. Using a 1-tbsp cookie scoop, scoop out 1 tbsp of each dough. Roll them into balls. Place both balls in one hand and roll them together. Place half-and-half balls 9 to a cookie sheet. Bake in preheat oven for 10-12 minutes, or just until the edges begin to brown. Remove from heat, and allow to cool on the cookie sheet for 10 minutes. Remove to a cooling rack and cool completely before storage.

Printable Recipe

If you liked this recipe, you may enjoy these-

Chocolate Peanut Butter Chip Oat Bars

Salty Peanut Butter Cup Bark

Oreo-Reese's Peanut Butter Truffles

Linked to: Treasure Box Tuesday, Create It Thursday, Weekend Potluck, Foodie Friday