Creamy Peanut Butter Meets Rich Chocolate (Print Version)

# Ingredients:

→ Peanut Butter Cookie Dough

01 - 1/4 cup unsalted butter, softened
02 - 1/3 cup creamy peanut butter
03 - 1/4 cup granulated sugar
04 - 1/4 cup packed light brown sugar
05 - 1/2 large egg
06 - 1/2 teaspoon vanilla extract
07 - 3/4 cups all-purpose flour
08 - 1/4 teaspoon baking soda
09 - 1/8 teaspoon salt

→ Brownie Cookie Dough

10 - 1/4 cup unsalted butter, melted
11 - 1/2 cup granulated sugar
12 - 1/2 large egg
13 - 1/2 teaspoon vanilla extract
14 - 1/3 cup unsweetened cocoa powder
15 - 1/2 cup all-purpose flour
16 - 1/8 teaspoon baking powder
17 - 1/8 teaspoon salt

# Instructions:

01 - In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Add the egg and vanilla extract, beating until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Set aside.
02 - In another large bowl, combine the melted butter with granulated sugar and whisk until well mixed. Add the egg and vanilla extract, mixing thoroughly. Sift together the cocoa powder, flour, baking powder, and salt, then gradually stir these into the wet ingredients until the dough is smooth and uniform.
03 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1 tablespoon of each dough (peanut butter and brownie) and roll together into a ball. Gently twist the doughs together to create a marbled effect but avoid overmixing to maintain distinct swirls.
04 - Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft.
05 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Notes:

01 - For a more pronounced swirl, gently roll the combined dough balls between your palms before placing them on the baking sheet.
02 - For a consistent egg measurement, lightly beat one egg and divide it roughly in half.
03 - Keep the cookies chewy by avoiding overbaking; they will continue to set as they cool.
04 - Store the cookies in an airtight container to retain their moisture.

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