Chocolate PB Swirl Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
240g plain flour
02 -
60g pure cocoa powder
03 -
1 teaspoon bicarb soda
04 -
1/4 teaspoon table salt
→ Wet Ingredients
05 -
115g soft butter, left out until softened
06 -
100g white sugar
07 -
100g dark brown sugar, pressed down
08 -
1 large egg
09 -
1 teaspoon vanilla flavoring
10 -
125g smooth peanut butter
# Instructions:
01 -
Combine flour, cocoa, bicarb soda, and salt in a bowl with a quick stir. In another bigger bowl, beat butter with both sugars until fluffy and light. Add the egg and vanilla, then mix. Slowly fold in your dry mix just until everything comes together.
02 -
Spoon small amounts of peanut butter across your chocolate mixture. Using a knife tip or thin stick, make gentle swirls through the dough. Don't mix too much - you want to see those pretty peanut butter streaks.
03 -
Wrap the bowl with cling film and stick your dough in the fridge for an hour minimum.
04 -
Get your oven hot at 175°C (350°F). Put parchment on your cookie sheets. Drop spoonfuls of dough onto the lined sheets about 5cm apart. Bake them for 10-12 minutes until they're firm outside but still a bit soft in the middle.
05 -
Leave your cookies on the hot tray for 5 minutes, then move them to a cooling rack until they're completely cool.
# Notes:
01 -
Make sure your peanut butter isn't cold from the fridge - room temp makes those swirls much prettier
02 -
Don't worry if they seem too soft when you take them out - they'll harden up while cooling