Chocolate-Swirled Peanut Butter Cookies
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
YIELD: 6-1/2 dozen.
Our kids’ most-requested cookies are peanut butter and chocolate chip, so
I created this combination. The two doughs swirled together create a marbled pattern that’s so pretty, the cookies don’t need additional decorations! This is the best chocolate-peanut butter cookie you'll make! —Lori Kesinger, Baker, Montana
Ingredients
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3/4 cup creamy peanut butter
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1/2 cup butter, softened
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1/2 cup sugar
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1/2 cup packed brown sugar
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1 large egg, room temperature
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1-1/4 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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CHOCOLATE DOUGH:
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1/2 cup butter, softened
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1/2 cup sugar
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1/2 cup packed brown sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1-1/4 cups all-purpose flour
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1/4 cup baking cocoa
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
Directions
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1.
In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.
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2.
For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.
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3.
Divide each portion in half. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3-4 hours or until firm.
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4.
Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks.
Nutrition Facts
1 cookie: 73 calories, 4g fat (2g saturated fat), 12mg cholesterol, 67mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.
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