Peanut butter and chocolate. So delicious together. Save the full recipe below for these PB Chocolate Swirl cookies below! 💕 PB Chocolate Swirl Cookies ✨ Makes 1 dozen 5 tablespoons unsalted butter; semi melted 1/3 cup light brown sugar 2 tablespoons granulated sugar 1/2 teaspoon vanilla 1 egg yolk 1/2 cup + 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon creamy peanut butter 1 tablespoon 100% cocoa powder Method Microwave butter in heatproof bowl for 20 seconds on high until slightly melted and soft to touch. Add brown sugar and granulated sugar and mix on medium high speed for 2 minutes until light and fluffy. Add egg yolk and vanilla. Mix for 30 seconds. Add salt, baking soda, and flour and mix until just combined. Divide the dough in half. Use a kitchen scale to help with accuracy. Each half should be around 150g. Place one of the doughs in the original bowl. Add peanut butter and fold in using a spatula. Use your hand at the end to make sure it’s fully combined. Set peanut butter dough aside. Add the other dough to the same bowl. Add cocoa powder and mix until combined. Flatten each dough in the palm of your hand. Place them on top of each other and press back into a ball. Place back in bowl. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Refrigerate dough for at least 30 minutes. Preheat oven to 350 degrees. Bake for 10-11 minutes. Allow to cool slightly before enjoying a delicious, warm cookie. #f52community #f52grams #cookies #peanutbuttercookie #smallbatch #feedfeedbaking #cookiedough #thebakefeed #imsomartha #bakefromscratch #bakedfromscratch #bhgfood #thekitchn #huffposttaste #foodblogfeed #saveurmag #cookielove #tasingtable #bonappetit #buzzfeast #shareyourtable #bobsredmill