Yes, you read that right – Chocolate Peanut Butter SWIRLED Cookies!!! …I hope I’m not the only one who has thousands upon thousands of pinned recipes on Pinterest and then don’t make any of them (Yup – GUILTY!) … but when I pinned this cookie recipe I knew that I needed to make it immediately. Typically, cookies are not a summer treat because it involves turning the oven on, but I didn’t care. There was chocolate and peanut butter involved. done.

I stumbled upon this recipe one July afternoon and knew I needed to make these, which was then reaffirmed once the batter came together. I knew this was a recipe I had to share after not blogging for months (and I mean months, sorry y’all)…that’s all I’m going to say because if I make you read any longer I’m only keeping you from getting in the kitchen and making these bad boys, so go, like now, I’m not kidding … you’ll thank me later! =)

Chips upon Chips…YES!

Chocolate Peanut Butter Swirled Cookies

http://www.cookingactress.com/2015/07/peanut-butter-swirled-chocolate-cookies.html

Makes approx. 3 dozen cookies.
Ingredients:
1 cup creamy peanut butter (or chocolate peanut butter–natural, homemade, or storebought are all fine)
2 sticks (or 16 tbsp. or 1/2 lb.) butter, softened
3/4 cup granulated sugar
1 cup light brown sugar, packed
2 eggs
1 tbsp. vanilla extract
1 and 3/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. kosher or sea salt
1 cup cocoa powder
2 cups chocolate chunks or chips (dark or semisweet are best)

Preparation:

• Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat.
• Freeze peanut butter for about 30 minutes, until firm.
• Using a mixer (hand or stand) cream together the butter and sugars until light and fluffy.
• Beat in eggs and vanilla until combined.
• Add flour, baking soda, salt, and cocoa powder and mix on low speed until just combined.
• Add chocolate chunks/chips and mix in until evenly incorporated.
• Drop in dollops of chilled peanut butter and just mix a few times so that it is swirled throughout the dough.
• Use a medium cookie scoop to measure dough onto cookie sheet, leaving at least 1 inch of space between each dough ball. (You’ll need to do a few batches to use up all the dough.)
• Bake 14-16 minutes, until set. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Repeat until all the dough is used up.
• Serve warm! Store leftovers in airtight container at room temperature for up to 1 week or freeze in freezer bags for up to 3 months.

With love and sugar, Kristen xo.