Chocolate Peanut Butter Swirl Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
240g all-purpose flour
02 -
60g unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
115g unsalted butter, at room temperature
06 -
100g granulated sugar
07 -
100g packed brown sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
125g creamy peanut butter
# Instructions:
01 -
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla. Gradually add the dry ingredients, mixing until just combined.
02 -
Drop dollops of peanut butter over the chocolate dough. With a knife or skewer, gently swirl the peanut butter into the dough to create marbled patterns. Avoid overmixing to maintain distinct swirls.
03 -
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
04 -
Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper. Scoop tablespoonfuls of dough onto the sheets, spacing them 5cm apart. Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
05 -
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
For the best swirl effect, ensure your peanut butter is at room temperature for easier incorporation
02 -
The cookies will appear slightly underdone when removed from the oven but will firm up as they cool