Peanut Butter Chocolate Swirl Cookies

A beautifully blended cookie made with half peanut butter cookie dough, half chocolate dough, full of chocolate chips and swirled together. A match made in heaven.

Peanut Butter Chocolate Swirl Cookies

I call these cookies my “We Are the 15 Percent” Cookies. Have you heard about that site? After Cheerios aired a commercial with a biracial couple, some (small minded, racist, intolerant) people were outraged and Cheerios had to turn off the comments on the ad because of all the backlash online. People disappoint me.

We Are the 15 Percent was created to showcase some of the couples that make up the statistic of 14.6% of new marriages in America are interracial (according to the 2008 census, so it’s probably even higher now).

I am the product of an interracial marriage. I am in an interracial marriage (see our submitted pic here). So maybe I’m biased, but I think race/color/flavor mixing is beautiful. Especially when it involves chocolate and peanut butter.

I give you delicious, biracial cookies.

Peanut Butter Chocolate Swirl Cookies

Melissa Williams | Persnickety Plates

A perfect blend of peanut butter and chocolate cookie.

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Servings 2 dozen

Ingredients

 

1x2x3x

• For the chocolate cookie dough
• ½ cup unsalted butter softened
• ½ cup sugar
• ½ cup brown sugar I used dark
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• ½ cup + 2 Tb unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 Tablespoons milk I used 2%
• ½ cup dark chocolate chips Ghirardelli for me
• For the peanut butter cookie dough
• ½ cup unsalted butter softened
• ½ cup brown sugar again, I used dark
• ¼ cup sugar
• 1 egg
• ¾ cup peanut butter
• 1 teaspoon vanilla
• ½ teaspoon baking sode
• 1 ¼ cup flour
• ¼ teaspoon salt
• ½ cup dark chocolate chips again, Ghirardelli

Instructions

 

• To make the chocolate cookie dough
• In a large bowl, cream together the butter and sugars until light and fluffy.
• Beat in the egg and vanilla and continue mixing until combined. Scrape down the sides of the bowl as needed.
• In a separate medium bowl, add the flour, cocoa powder, and salt and mix.
• Add the dry ingredients into the wet ingredients, slowly. The dough will be thick.
• Using a spoon, mix in the milk then fold in the chocolate chips.
• To make the peanut butter cookie dough
• In a large bowl, cream together the butter and sugars until light and fluffy.
• Beat in the peanut butter, then the egg, and then the vanilla (in that order). Scrape down the sides of the bowl as needed.
• Mix in the baking soda and flour until just combined.
• Fold in the chocolate chips.
• Chill both doughs for at least 1-2 hours. I did mine overnight.
• Preheat the oven to 350 degrees and line a baking sheet with a silicone baking mat and set aside.
• Using a cookie scoop (it's best to use 2 cookie scoops - one for each dough), scoop one chocolate and one peanut butter. Roll each dough into balls them smush them together and roll into a large ball. I did 8 per pan since they're pretty large.
• Bake the cookies for 11-12 minutes. The cookies will look soft and underdone, but they will continue to cook on the pan after you take them out.
• After about 5 minutes, transfer the cookies to a wire rack to finish cooling.
• Enjoy!

Notes

Recipe from Sally's Baking Addiction

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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