Marble Swirl Chocolate Peanut Butter Cookies

Marble Swirl Chocolate Peanut Butter Cookies

Ingredients

For the Cookie Dough:

Ingredients, For the Cookie Dough:

– 1 cup (2 sticks) unsalted butter, softened

– 1 cup granulated sugar

– 1 cup packed light brown sugar

– 1 teaspoon vanilla extract

– 2 massive eggs

– 2 1/4 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup semisweet chocolate chips

– 1/2 cup peanut butter chips

For the Peanut Butter Swirl:

– half of cup creamy peanut butter

– 1/4 cup granulated sugar

– 1/4 cup packed mild brown sugar

– 1/4 cup all-purpose flour

For the Chocolate Swirl:

⅓ cup unsweetened cocoa powder sifted

2 tablespoons granulated sugar

⅛ teaspoon salt

2 tablespoons milk

1 teaspoon vanilla extract

Instructions

To Make the Cookie Dough:

In a large bowl, cream collectively the softened butter and peanut butter till mild and fluffy.

Gradually add sugar, beating until well mixed.

Beat within the eggs one at a time, then stir within the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, beating until just combined.

Wrap the dough in plastic wrap and chill for at least 30 minutes.

Once the dough is chilled, preheat the oven to 375 degrees F (190 levels C).

Line a baking sheet with parchment paper.

Scoop 1-inch balls of dough onto the prepared baking sheet.

Flatten the dough balls barely with the palm of your hand.

Use a fork to create a crisscross pattern on the highest of each cookie.

Bake for 8-10 minutes, or until the sides are just starting to brown.

Let the cookies cool on the baking sheet for Moussaka Recipe a couple of minutes earlier than transferring to a wire rack to chill fully.

To Make the Peanut Butter Swirl:

To make the Peanut Butter Swirl:

1. In a medium bowl, cream collectively the peanut butter and softened butter till gentle and fluffy.

2. Beat within the powdered sugar and vanilla extract until nicely mixed.

3. Transfer the peanut butter mixture to a piping bag fitted with a star tip.

To Make the Chocolate Swirl:

Instructions, To Make the Chocolate Swirl:

1)Remove 1/4 cup of the peanut butter cookie dough and place it in a separate bowl.
2)Add the cocoa powder to the reserved peanut butter cookie dough and blend till well combined.
3)Cover each bowls of dough and refrigerate for no much less than 30 minutes, or up to overnight.
4)When ready to bake, preheat oven to 350 levels F (175 levels C).
5)Line a baking sheet with parchment paper.
6)Roll 1 tablespoon of every dough right into a ball.
7)Flatten each ball right into a circle.
8)Place the chocolate dough circle on high of the peanut butter dough circle.
9)Gently press the edges together to seal.
10)Place the cookies on the prepared baking sheet.
11)Bake for September 11 minutes, or till the sides are just starting to brown.
12)Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.

To Assemble and Bake the Cookies:

Instructions, To Assemble and Bake the Cookies:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Line a baking sheet with parchment paper.

3. Combine the marble swirl elements in a big bowl and blend until mixed.

4. In a separate bowl, mix the chocolate cookie elements.

5. Drop a spoonful of the marble swirl into the chocolate cookie dough and use a toothpick or knife to swirl the 2 doughs together.

6. Roll the dough into 1-inch balls and place on the ready baking sheet.

7. Bake for 10-12 minutes, or until the sides are golden brown and the tops are set.

8. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill fully.