I have a confession to make. Normally I'm a very "plan-ahead" type of person. I don't like to leave things until the last minute. My job is too stressful and unpredictable to leave my personal life to the same type of chaos, but somehow the entire month of May (and now part of June) slipped away from me. Where the heck did all the time go?
I realized yesterday that it was time to post for this month's Leftover's Club and I had not yet decided what I wanted to make for my partner, Marissa, from In My Yellow Cardigan. As a matter of fact, I hadn't even corresponded with Marissa very much at all - shame on me! I normally try to interact with my Leftover's Club partner at least a few times to get to know them a little better, but I was a bad partner this month...
I hope these Double Chocolate Peanut Butter Swirl Cookies make up for it. Marissa mentioned she likes chocolate so who am I deny chocolate to anyone? I practically live off of the stuff!
These cookies definitely deliver in the chocolate flavor department. They're rich and fudgy and the creamy swirls of peanut butter combine perfectly with the chunks of chocolate.
If you're interested in joining The Leftover's Club, please stop by Food Ramblings and sign up! Receiving goodies in the mail each month is a lot of fun! And I promise if we're ever paired up, I'll try not to wait until the last minute (or if I do, I'll make it up to you with chocolate!)
Double Chocolate Peanut Butter Swirl Cookies
Makes 18 large cookies
Adapted from Picky Palate
2 sticks of unsalted butter, softened
1 cup of peanut butter
1 cup of granulated sugar
3/4 cup packed light brown sugar
2 eggs, room temperature
1 tablespoon real vanilla extract
1 3/4 cups all purpose flour
1 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chunks (or large chocolate chips like Ghiradelli Bittersweet Chips)
Place the 1 cup of peanut butter in a shallow bowl and freeze for 30-45 minutes.
Preheat oven to 350f
Line cookie sheets with silpat or parchment paper.
In a medium size bowl, combine the flour, cocoa powder, salt and baking powder. Whisk well to combine. Set aside.
Place the butter, sugar and brown sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy (approx. 3 minutes).
Add the eggs and vanilla and mix on low speed until combined.
Scrape down the bowl and add the dry ingredients. Pulse a few times to combine so the flour mixture doesn't fly all over the place (take it from experience) then mix on low speed just until combined.
Remove the peanut butter from the freezer, then remove half of the dough from the mixing bowl. Dollop half of the peanut butter mixture on top of the dough in the mixing bowl, then put the other half of the dough back in the bowl and dollop the remaining peanut butter on top. This ensure more even distribution of the peanut butter.
Pulse a few times just to create swirls of peanut butter throughout the dough. You don't want to over-mix and incorporate the peanut butter into the dough too much. There should be large swirls of peanut butter throughout the dough.
Using a large cookie scoop, place 5-6 balls of dough on the prepare cookie sheets and bake at 350f for 14-15 minutes or until cookies are set.
Remove from oven and allow cookies to cool on the baking sheet for 5-7 minutes before removing to a wire rack.
Store leftovers in an air-tight container for up to 2 days.