Chocolate Peanut Butter Swirl Cookies

​A chocolate cookie and a peanut butter cookie swirled together - why have I never thought of this before?   It makes total sense.  Reese's peanut butter cups, chocolate covered peanut butter pretzels, chocolate peanut butter cupcakes - all desserts that capitalize on the delicious chocolate-peanut butter combination. 

Sallysbakingaddiction.com posted her take on a chocolate-peanut butter cookie on pinterest and it caught my eye immediately.  I loved the idea of making two separate doughs and swirling them together just before baking.  (I wonder what other cookie doughs I could swirl together to make new cookie combinations.)

​This recipe is perfect for 2 bakers.  Lucky for me, I have an assistant baker who loves to bake alongside of me.  If you don't happen to have a Courtney of your own, get your husband or your wife into the kitchen.  These 2 cookie doughs come together in no time with 4 hands working together.

​You do have to plan ahead though because the dough needs to chill for at least 2 hours before baking so make sure you start early.

Chocolate Peanut Butter Swirl Cookies
Chocolate Cookie Dough
1/2 cup (1 stick) unsalted butter, softened to room temperature 
1/2 cup sugar
1/2 cup light brown sugar 
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour 
1/2 cup + 2 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons milk 
1 cup chocolate chips
 
Peanut Butter Dough
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup light brown sugar 
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all-purpose flour 
1/4 teaspoon salt
1 cup chocolate chips

For chocolate dough:​ Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy.

​Beat in the egg and vanilla until combined, scraping down the sides as needed.

​Combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick.

​
​With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.

​For the peanut butter dough: Cream the butter and sugars together until light and fluffy.

​Mix in the peanut butter, egg, and vanilla (in that order).

​Scrape down the sides as needed. Slowly mix in the baking soda and flour.

​Fold in the chocolate chips.

​Chill both doughs for at least 1-2 hours. 2 hours is preferred.
Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball.

Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie.

Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to "bake" and set up. As the cookies cool, they will firm up.

​Pour yourself a tall glass of milk and dive in.

 Ciao!

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