Peanut Butter Chocolate Swirl Cookies

Two cookies in one... perfection. 

Ingredients
Chocolate Cookie Dough
1/2 cup butter, softened to room temperature
1/2 cup sugar
1/2 cup light brown sugar (or dark brown)
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup + 2 tbs unsweetened cocoa powder
1 tsp baking soda
1/2 teaspoon salt
2 tbs milk

1 cup semi-sweet chocolate chips

Peanut Butter Cookie Dough
1/2 cup butter, softened to room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all-purpose flour
1/4 tsp salt
1 cup semi-sweet chocolate chips

Make the chocolate dough:

In a bowl combine the flour, cocoa powder, baking soda, and salt. Set aside.

With a stand mixer, cream the butter and sugars on medium speed until light and fluffy. 

Beat in the egg and vanilla until combined, scraping down the sides as needed. Slowly add dry ingredients.

Mix in the milk and then fold in the chocolate chips.

Make the peanut butter dough: 

In a bowl combine flour, baking soda, and salt.

With a stand mixer, cream the butter and sugars together on medium speed until light and fluffy. 

Mix in the peanut butter, egg, and vanilla. Scrape down the sides as needed. 

Slowly add dry ingredients. Fold in the chocolate chips.

Chill both doughs for at least 1-2 hours. 2 hours is preferred.

Preheat oven to 350 degrees. 

Scoop about a tablespoon of each dough and roll into two separate balls. 

Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie.

Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. 

Let cookies cool on pan for about 5 minutes then transfer to wire rack to cool completely.