NY Times recipe from Samantha Seneviratne who states, “These are like those three-ingredient peanut butter cookies everyone loves, but with a little cocoa powder and bittersweet chocolate thrown in to make them fancy. You only need five ingredients and a bit of elbow grease to put them together. While semisweet chocolate (in bar or chip form) would certainly work here, bittersweet chocolate is a better choice. The darker chocolate, along with the cocoa powder, adds a fruity bitterness that contrasts nicely with the sweet peanut butter.”
Chocolate-Peanut Butter Swirl Cookies
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Chocolate-Peanut Butter Swirl Cookies
December 13, 2018
Rob
- Total time: 45 Minutes
- Servings: 2-3 Dozen
Ingredients
- 1 16oz (455g) Jar Smooth Peanut Butter (not natural)
- 2 Cups (400g) Granulated Sugar, plus more for assembling
- 2 Large Eggs
- 1/2 Cup (85g) Chopped Bittersweet Chocolate
- 3 Tbsp Cocoa Powder
- 3/4 tsp Kosher Salt
Directions
- 1)
Heat the oven to 350°F. Line two rimmed baking sheets with parchment paper.
- 2)
In the bowl of an electric mixer, beat the peanut butter and sugar on medium until creamy, about 2 minutes. Add the eggs and beat on medium until combined. Transfer half the dough to a bowl or a clean work surface.
- 3)
Add the chocolate, cocoa powder and salt to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
- 4)
Portion each dough into 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1 inch apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/4- to 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
- 5)
Bake the cookies until set and slightly puffed, 12 to 14 minutes, rotating the sheets halfway through baking. Transfer the cookies to a rack to cool completely.