Mini Peanut Butter Chocolate Swirls.

soft-baked mini peanut butter chocolate swirls

What is better than peanut butter and chocolate?!  I am in love with combining the two in the kitchen.  These cookies were kind of an experiment.  I had leftover dough from my peanut butter sweetheart cookies and my devil’s food cake mix cookies, and a lightbulb went off in my head.  What if I combined the two and rolled them into one tiny cookie?!

To my surprise, these babies turned out to be one of the softest, most delicious cookies I’ve ever baked.  I should’ve known… you really can’t go wrong with chocolate and peanut butter. :)

Soft-Baked Mini Peanut Butter Chocolate Swirls

makes about 4 dozen mini cookies

Chocolate Dough

  • 1 box chocolate cake mix (any brand- I used pillsbury devil’s food)
  • 1 1/2 tbsp flour
  • 1/2 cup (1 stick) salted butter, softened to room temp
  • 2 eggs
  • 2 tsp vanilla

Peanut Butter Dough

  • 1/2 cup (1 stick) salted butter, softened to room temp
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour

Make the chocolate dough in a large bowl: add all chocolate dough ingredients and mix well with large spoon. It will take a bit of elbow grease to get it all combined.

Make the peanut butter dough in another large bowl: with an electric mixer, cream butter and sugars together until just mixed.  Stir in peanut butter, then the egg, and then the vanilla. Slowly mix in the dry ingredients. Do not overmix.

Refrigerate both doughs for about 30 minutes.

Preheat oven to 350 degrees.

Take 1 tsp of chilled peanut butter dough and 1 tsp of chilled chocolate dough and roll together into a ball.  Bake 1 dozen at a time on an ungreased baking sheet for about 9 minutes.  Allow to cool & enjoy!



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