Name: Chocolate-Swirled Peanut Butter Cookies
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 3/4 cup creamy peanut butter -; 1/2 cup butter, softened -; 1/2 cup sugar -; 1/2 cup packed brown sugar -; 1 large egg, room temperature -; 1-1/4 cups all-purpose flour -; 1/2 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/4 teaspoon salt -; CHOCOLATE DOUGH: -; 1/2 cup butter, softened -; 1/2 cup sugar -; 1/2 cup packed brown sugar -; 1 large egg, room temperature -; 1 teaspoon vanilla extract -; 1-1/4 cups all-purpose flour -; 1/4 cup baking cocoa -; 1/2 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/4 teaspoon salt -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Swirled Peanut Butter Cookies

1. 3/4 cup creamy peanut butter -

2. 1/2 cup butter, softened -

3. 1/2 cup sugar -

4. 1/2 cup packed brown sugar -

5. 1 large egg, room temperature -

6. 1-1/4 cups all-purpose flour -

7. 1/2 teaspoon baking powder -

8. 1/2 teaspoon baking soda -

9. 1/4 teaspoon salt -

10. CHOCOLATE DOUGH: -

11. 1/2 cup butter, softened -

12. 1/2 cup sugar -

13. 1/2 cup packed brown sugar -

14. 1 large egg, room temperature -

15. 1 teaspoon vanilla extract -

16. 1-1/4 cups all-purpose flour -

17. 1/4 cup baking cocoa -

18. 1/2 teaspoon baking powder -

19. 1/2 teaspoon baking soda -

20. 1/4 teaspoon salt -

How to cook deliciously - Chocolate-Swirled Peanut Butter Cookies

1. Stage

In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.

2. Stage

For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.

3. Stage

Divide each portion in half. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3-4 hours or until firm.

4. Stage

Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks.