I’m pretty much a fan of almost any Picky Palate recipe and this one is no exception. They were a huge hit with everyone that tried them too. Freezing the peanut butter is an interesting technique, but it provided the perfect result. I would definitely recommend trying this now!
Chocolate Chunk Peanut Butter Swirl Fudgy Cookies
(from Picky Palate)
1 cup creamy peanut butter
2 sticks butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chunks
1 cup cocoa powder
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper, a silpat liner or aluminum foil.
Place peanut butter into the freezer until firm, about 30 minutes.
In a stand or electric mixer, beat butter and sugars 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 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Makes 3 dozen cookies