Tuesday Tutorial: Chocolate Chunk Peanut Butter Swirl Fudgy Cookies

 
We all love cookies, and chocolate chips, and peanut butter.  Here we’re combining all 3…and trust me, it is good!  My kids and husband have devoured half the cookies already and I don’t even have the 3rd batch out yet!   These cookies really are quite simple, just watch the pictures and hopefully you’ll see how easy it is!   Yes, it will ruin your diet, but make it on the weekends.  They’re for splurging.  Or Tuesday, cause we all know about fat Tuesday, or Wednesday cause it’s hump day or Monday cause we all need a little extra boost on Monday or Thursday cause it’s my afternoon off and you all should celebrate with me or really, any day, cause there is always some excuse to eat a really good cookie!  Just make sure you have it with a big glass of milk cause we all know that anything you have with milk cancels out all calories, at least that is my excuse and I’m sticking to it so I can have another one of these before my family eats them all!

1 cup creamy peanut butter

2 sticks softened butter

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 kosher salt

2 cups chocolate chunks or chips

1 cup cocoa powder

1. Preheat oven to 350 degrees F.
2. Place peanut butter into the freezer until firm, about 30 minutes.
3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. 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 out and divide dough in half .  Put torn edge of half of the ball onto the cookie sheet and top that with other half, torn edge down (see picture). 

Dough should be 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