Rich Chocolate and Peanut Butter Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1/2 cup unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1/2 cup unsalted butter, room temperature
06 -
1/2 cup granulated sugar
07 -
1/2 cup packed brown sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
→ Swirl Ingredient
10 -
1/2 cup 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 chill the dough in the refrigerator for at least 1 hour.
04 -
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoonfuls of dough onto the sheets. Bake for 10-12 minutes, or until the cookies are set but still soft.
05 -
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
For a nuttier flavor, lightly toast the peanut butter in a pan before swirling into the dough.
02 -
Use an ice cream scoop for uniformly sized cookies.
03 -
If the peanut butter is too thick to swirl, gently warm it to soften before adding to the dough.