Half chocolate dough and half peanut butter dough makes double the goodness! These swirl cookies are rich, fudgy and delicious!
I say often on the blog, weigh your ingredients – it is so important for good baking. It’s something I do for every single thing I bake. My scale was
lovingly overworked, but alas one day it stopped altogether. I have a feeling it was mad about something, since on its way out it whispered to the other appliances… psst all of you – come with me!
So my food processor promptly followed suit. I’ve been using the same one for 16 years, but sadly the company no long sells all the parts to it. So there has been lots of flipping through amazon reviews, trying to cobble together new and old pieces that will work in harmony.
whatever… I can live without them temporarily.
But lastly, the one I can barely say without tears, my #1 kitchen tool. My Viking professional mixer. That big, oversized, takes-up-too-much-counter-space, lovable monster. 10 quarts and 1,000 horses have carried me through triple batches of bread dough, mega batches of cookie dough, and cakes for every possible occasion.
After fruitlessly calling every appliance repair store in a 30 mile radius, my sweet husband decided to take it on himself. He narrowed down the problem to a blown circuit board. How? No idea, I’ll just stick to the cookie making, thanks. There was smoke last night wafting through the house from the basement. From soldering of pieces of my baby. Latest status, the gears are turning, now there is one other rogue wire to be reconnected. So close!
But impatient. Yet I will let none of these keep me from more baking. I relearn doing things with less, practice my flour scooping technique 🙂 I kneaded a triple batch of bagels by hand this morning. A workout indeed. But more importantly, these cookies. These cookies, the ones you will dream about after tasting just once. Chocolate, peanut butter, more chocolate! So soft and tender, they melt in your mouth.
Really, they make everything better.
- ½ Cup (4 Ounces) Unsalted Butter, Softened
- ½ Cup (4 Ounces) Creamy Peanut Butter
- 1 Cup (7 Ounces) White Sugar
- ½ Cup (3.5 Ounces) Brown Sugar
- 2 Large Eggs
- ½ Teaspoon Pure Vanilla Extract
- 2 Cups (9 Ounces) Flour
- ¾ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 3 Tablespoons Cocoa Powder
- 1 Tablespoon Milk
- ⅔ Cup Mini Chocolate Chips
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- In a bowl whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add in the peanut butter and beat until it is smooth and creamy.
- Add in both sugars and beat well.
- Scrape down the sides of the bowl beat once more. Add in the eggs one at a time, allowing each to be completely mixed in. Stir in the vanilla extract.
- Add the flour mixture to the mixer bowl and stir just until combined. All the flour should be absorbed into the dough. Take ½ of the dough and move to a bowl. Add the cocoa powder and milk to this half of the dough. Stir until combined.
- Add ⅓ cup of the mini chips to the chocolate batter and ⅓ cup to the peanut butter batter.
- Place the doughs next to each other in the same bowl. Scoop cookies that are half chocolate and half peanut butter. (Approximately 1 and ½ tablespoons in size) Bake for 10-11 minutes until very lightly browned on the edges/bottom. Allow to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container.