Peanut Butter Chocolate Swirl Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

¾ cup creamy peanut butter

¾ cup granulated sugar

¾ cup packed brown sugar (light or dark)

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Prepare the Peanut Butter Dough: In a large mixing bowl, use an electric mixer to beat ½ cup (1 stick) of softened butter, the peanut butter, ⅓ cup granulated sugar, and ⅓ cup brown sugar together until creamy and smooth (about 2-3 minutes). Add 1 egg and ½ teaspoon vanilla extract, mixing until fully combined.

Add Dry Ingredients for Peanut Butter Dough: In a separate bowl, whisk together 1 cup of flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add this to the peanut butter mixture, mixing until just combined.

Prepare the Chocolate Dough: In another large mixing bowl, beat the remaining ½ cup (1 stick) of softened butter, ⅓ cup granulated sugar, and ⅓ cup brown sugar until light and fluffy. Add the remaining egg and ½ teaspoon vanilla extract, mixing well. In a separate bowl, whisk together 1 cup flour, the cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually mix this into the chocolate wet ingredients until combined. Fold in the chocolate chips.

Create the Swirl: Scoop tablespoon-sized portions of each dough (peanut butter and chocolate). Roll each into a ball, then gently press the two dough balls together. Lightly twist or swirl them to create a marbled effect, being careful not to fully blend them. Place the swirled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. The cookies will firm up as they cool.