It’s yearbook deadline week, which means one thing…hours of work! (And therefore, very short blog posts.) Sadly, I won’t have time for making delicious cookies like these. But you might! And these cookies really are amazing. Peanut butter-chocolate chip dough is smooshed together with chocolate-chocolate chip dough to make a beautiful swirled cookie. I made these for my lunch table last spring and they were a big hit. No doubt that anyone who tries one of these will love it! They are just too good.
Peanut Butter Chocolate Swirl Cookies
Recipe from Sally’s Baking Addiction
Makes 24 cookies
Ingredients
For the chocolate 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 semi-sweet chocolate chips
For the peanut butter cookie 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 semi-sweet chocolate chips
Directions
For the chocolate dough:
Cream together the butter and sugars with a mixer 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 of the bowl with a spatula occasionally. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined (the dough will be stiff). Mix in the milk and fold in the chocolate chips. Chill for 1 hour or more.
For the peanut butter dough:
Cream together the butter and sugars with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides of the bowl as needed. Mix in the peanut butter, egg, and vanilla. Slowly mix in the baking soda and flour until just combined. Fold in the chocolate chips. Chill for 1 hour or more.
Preheat oven to 350F degrees. Line cookie sheet with parchment paper. Measure 2 tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 tablespoons of chocolate cookie doug and roll into a ball. Smoosh together the two balls and roll them into 1 large ball. Repeat for each cookie.
Bake the cookies for 11-12 minutes, until the The cooki cookies until just set, but still slightly underdone and puffy. Allow the cookies to cool on the cookie sheet for 10 minutes. Transfer to a cooling rack. Enjoy!
We Like Two Cook 
I’m happy you enjoyed my cookie recipe!
Thanks for sharing them on your blog! We loved them!