Chocolate Chunk Peanut Butter Swirl Cookies

 

I'm kinda grumpy today, on account of I have to go to the eye doctor this afternoon.  Last time I went to the eye doctor he told me I couldn't see because my bangs were in my eyes.

Ummm.

Thanks very much.  Could I have my co-pay back now?


(I didn't get my co-pay back.  Also I can't read the E on the chart so it's pretty obvious I have bigger problems than bangs in my eyes.)

Anyways, when I need cheering up a chocolate pb combo will usually do it. I think I'm going to be eating a LOT of these today.

I haven't posted my Butterfinger brownie recipe yet, but these taste almost exactly like them.  The peanut butter gives them the most fabulous crumbly texture.  If you're on a diet you probably shouldn't make these.

Chocolate Chunk Peanut Butter Swirl Cookies

Recipe from Picky Palate

-1 cup creamy peanut butter
-2 sticks butter, softened
-1 cup sugar
-3/4 cup packed light brown sugar
-2 large eggs
-1 Tbsp vanilla extract
-1 3/4 cups all-purpose flour (If you're weighing your flour, I used 8.75 oz; next time I will probably try 8.5 as these dried out quickly)
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 cups good quality chocolate chunks (not gonna lie, I just used chocolate chips but they *were* Guittard)
-1 cup cocoa powder

Preheat the oven to 350 degrees, and line a large baking sheet with parchment paper or a silpat liner. Measure out your peanut butter, and then place in the freezer until firm, about 30 minutes.

Beat butter and sugars together until well combined. Add eggs and vanilla, beating until well combined.

Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined.

Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough.

 

 

With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other.

Bake for 8 to 10 minutes, or until cooked through.(Original recipe says 14-16 minutes but my first batch burnt to a crisp!  8 minutes was perfect for me but if yours aren't quite done add a few more minutes to the baking time.)  Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Consume within two days.  (They are great the next day but start to dry out quickly after that.)