Description
Chewy soft chocolate and peanut butter swirl cookies that stay soft for days! Makes 3 dozen large cookies
Ingredients
1 cup (240 g) unsalted butter, room temperature
1 cup (215 g) light brown sugar
1/4 cup (50 g) granulated sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp kosher salt
1 tsp white vinegar
1 egg ( or 1/4 cup applesauce)
1/3 cup light corn syrup
1 tbsp vanilla extract
1/2 cup (128 g) creamy peanut butter*
2 cups (240 g) all purpose flour
4 1/2 tsp (8 g) unsweetened cocoa powder, sifted**
1 tsp whole milk
1 cup roasted unsalted peanuts, coarsley chopped
12 Reese’s Peanut butter cups, roughly chopped
1 cup bittersweet or semisweet chocolate chips
flaky salt (optional)
Instructions
- Add butter, brown sugar, granulated sugar, baking soda, baking powder, and salt to a mixing bowl of a stand mixer. Using the paddle attachment mix on high speed for 3 minutes, scraping the bowl down halfway through.
- Add vinegar, egg, corn syrup, vanilla extract, and peanut butter and mix for 1 minute or until well incorporated. Scrape the bowl down and add the flour, mixing on low speed until half the flour has been incorporated. Add half of the chopped peanuts and half of the chopped Reese’s and mix until well combined. The dough will be quite soft.
- Split the dough in half (~438 g each) and mix the cocoa powder and whole milk into one of the halves. Cover both doughs with plastic wrap and chill in the fridge for at least 1 hour or up to overnight.
- Preheat the oven to 375°F. Line 3 baking sheet pans with parchment paper.
- Take 1 1/2 tbsp of each dough (~18 g each), mash it together, and roll it into a ball. Roll the ball into the remaining chopped peanuts. Repeat until all the dough has been used up. If the dough gets too soft to handle, pop it in the freezer for 5-10 minutes. Sprinkle each cookie dough ball with a pinch of kosher salt and bake for 8-10 minutes, or until the edges are set and the center looks just slightly baked. The center will be a little underbaked when it is done!
- Immediately once the cookies are out of the oven, top each cookie with pieces of remaining Reeses chocolate and chocolate chips. Sprinkle with flaky salt
Notes
*use no-stir peanut butter like Jif or Skippy!
** I used black cocoa powder to get a darker color. If you use regular cocoa powder it won’t be as dark of a brown.
- Prep Time: 15min (plus 1 hr chill time)
- Cook Time: 10 minutes
- Category: dessert
