Soft-Baked Peanut Butter Chocolate Swirl Cookies

Now you don't have to choose between chocolate cookies or peanut butter cookies!

Ingredients:

Chocolate Cookie Dough

  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar (or dark brown)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk (almond, cow's, soy, or half-and-half)
  • 1 cup (180g) dark chocolate chips (or semi-sweet or milk chocolate)

Peanut Butter Cookie Dough

  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light brown sugar (or dark brown)
  • 1/4 cup (50g) sugar

Soft-Baked Peanut Butter Chocolate Swirl Cookies #Cookiesrecipes

Directions:

  1. Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
  2. Make the peanut butter dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda, flour, and salt. Do not overmix. Fold in the chocolate chips.
  3. Chill both doughs for at least 2-3 hours. 3 hours is preferred.
  4. Full instructions visit @sallysbakingaddiction

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