Soft-Baked
Peanut Butter Chocolate Swirl Cookies
Ingredients:
Chocolate Cookie
Dough
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar (or dark brown)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons (30ml) milk (almond, cow's, soy, or half-and-half)
- 1 cup (180g) dark chocolate chips (or semi-sweet or milk chocolate)
- Peanut Butter Cookie Dough
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar (or dark brown)
- 1/4 cup (50g) sugar
- 1 large egg, at room temperature
- 3/4 cup (188g) creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
- 1/4 teaspoon salt
- 1 cup (180g) dark chocolate chips (or semi-sweet or milk chocolate)
Directions:
1.
Make the chocolate dough: Cream the butter and
sugars together with a hand or stand mixer fitted with a paddle attachment on
medium speed until light and fluffy. Scrape down the sides and bottom as
needed. Beat in the egg and vanilla until combined, scraping down the sides as
needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and
salt. Slowly mix it into the wet ingredrients. The dough will be very thick.
With a spoon or rubber spatula, mix in the milk and then fold in the chocolate
chips.
2.
Make the peanut butter dough: Cream the butter
and sugars together with a hand or stand mixer on medium speed until light and
fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter,
egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix
in the baking soda, flour, and salt. Do not overmix. Fold in the chocolate
chips.
3.
Chill both doughs for at least 2-3 hours. 3
hours is preferred.
4.
Preheat oven to 350F degrees. Line cookie sheet
with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut
butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie
dough. Roll into a ball. Smoosh the two balls together and roll them into 1
large ball. Repeat for each cookie. The chocolate cookie dough will get onto
your hands, so wash/wipe them after you roll each cookie. It is important the
chocolate cookie dough is chilled or else it will be even more messy.
5.
Bake the cookies for 11-12 minutes, not
exceeding 13 minutes. The cookies will look very soft, puffy, and almost
undone. Allow the cookies to cool on the cookie sheet and they will continue to
"bake" and set up. Sometimes I press a few more chocolate chips into
the top of the cookies when they are still warm, for looks. As the cookies
cool, they will firm up.
source : sallysbakingaddiction.com
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