Chocolate-Peanut Butter Swirl Cookies

 

NOTES

1. Recipe is from NYTimes Cooking (subscription may be required)

2. These appear to be very large cookies, each made with 2 Tbl of dough. Consider reducing the size of scoop to 1 or 1-1/2 teaspoons.

3. You can probably freeze the prepared dough balls.


INGREDIENTS

1 (16-ounce/455-gram) jar smooth peanut butter (not natural)
2 cups/400 grams granulated sugar, plus more for assembling
3 large eggs
3/4 tsp kosher salt
1/2 cup/85 grams bittersweet chocolate chips
3 Tbl cocoa powder


PREPARATION

1. Heat the oven to 350 degrees; line two large rimmed baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl and using a handheld mixer, beat the peanut butter and sugar on high just until combined, about 1 minute.

3. Add the eggs and salt and beat on medium until well combined, about 1 minute.

4. Transfer half the dough to a bowl or a clean work surface.

5. Add the chocolate and cocoa powder to the remaining dough in the bowl of the electric mixer and beat on medium until combined.

6. Portion the peanut butter dough into 1-tablespoon scoops and the chocolate dough into heaping 1 tablespoon scoops.

7. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball, transfering each of the balls to the prepared pans and placing them at least 1-1/2 inches apart.

8. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)

9. Bake the cookies until set and slightly puffed, 14 to 16 minutes, rotating the sheets halfway through baking.

10. Transfer the baking sheets to wire racks to cool. (Cookies will be quite crumbly and delicate right after baking and need a few minutes to firm up.)