Choco-Swirl Peanut Butter Cookies are a delightful twist on the classic peanut butter cookie, enhanced with a rich swirl of melted chocolate. Perfectly balanced with a touch of sweetness, they're an ideal treat for any occasion.
Peanut butter is the star of the show, providing a creamy texture and rich flavor that forms the base of the cookie. Use creamy peanut butter for a smooth dough.
Butter adds moisture and richness. Make sure it's softened so it blends well with the sugars.
Granulated sugar and brown sugar work together to sweeten the cookies. The brown sugar adds a hint of molasses, enhancing the depth of flavor.
Egg acts as a binder, giving the cookies structure and helping them hold together.
Vanilla extract adds a warm, aromatic note that complements the peanut butter beautifully.
All-purpose flour provides the structure needed for the cookies to hold their shape.
Baking soda helps the cookies rise and gives them a light, tender crumb.
Salt balances the sweetness and enhances the overall flavor.
Semi-sweet chocolate chips, when melted, create the irresistible swirl that makes these cookies stand out.
These cookies are delightful on their own, but for a special treat, serve them warm with a scoop of vanilla ice cream. The contrast of hot and cold is truly irresistible. You might also crumble them over a bowl of Greek yogurt for a decadent breakfast.
First, preheat your oven to 350°F (175°C). This gives you time to mix the dough while the oven warms up. In a large bowl, combine the peanut butter, butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spoon to cream these ingredients together until the mixture is smooth and creamy.
Next, beat in the egg and vanilla extract. You'll want to mix until everything is well combined and the mixture looks light and fluffy. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Be careful not to overmix.
Now, melt the chocolate chips in a microwave-safe bowl. Heat them in 30-second intervals, stirring in between, until smooth. Pour the melted chocolate over the dough and gently fold it in with a spatula, creating a marbled effect. The key is to swirl, not mix.
Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about two inches apart. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling.
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