Chocolate-Peanut Butter Swirl Cookies
- 1 (16 ounce/455 gram) jar smooth peanut butter (not natural)
- 2 cups/400 grams granulated sugar, plus more for assembling
- 2 large eggs
- ½ cup/85 grams chopped bittersweet chocolate
- 3 tablespoons cocoa powder
- ¾ teaspoon kosher salt
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (24 servings)
202 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 5 grams protein; 15 milligrams cholesterol; 68 milligrams sodium
- Heat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the peanut butter and sugar on medium until creamy, about 2 minutes. Add the eggs and beat on medium until combined. Transfer half the dough to a bowl or a clean work surface.
- Add the chocolate, cocoa powder and salt to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
- Portion each dough into 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1 inch apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/4- to 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
- Bake the cookies until set and slightly puffed, 12 to 14 minutes, rotating the sheets halfway through baking. Transfer the cookies to a rack to cool completely.