Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar in a large bowl until smooth and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets.
- Dollop a small spoon of peanut butter on each cookie and swirl it gently with a toothpick or knife.
- Bake for 9–11 minutes until edges are set and centers are soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chill dough if it appears too soft to prevent spreading.
- Use a toothpick for the perfect peanut butter swirl.
- Try almond butter or Nutella as alternative swirls.
- Store at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
