Baking Time
10-12 minutes |
Oven Temperature
375° F |
Pan Size
Cookie sheet |
PEANUT BUTTER DOUGH:
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup + 2 tablespoons sugar
1/2 cup + 2 tablespoons packed brown sugar
1 large egg
1 teaspoon vanilla
1-1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
CHOCOLATE DOUGH:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/3 cup + 1 tablespoon sugar
1 large egg
1 teaspoon vanilla
1-1/4 cup flour
1/4 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1 - 12 ounce bag semi-sweet chocolate chips
  In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg and vanilla, beating well. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.
For the chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add egg and vanilla, beating well. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Still in the chocolate chips.
Gently fold chocolate dough into the peanut butter dough until slightly marbled.
Using the large Pampered Chef scoop (heaping tablespoon), drop marbled dough onto cookie sheet. Bake at 375 degrees for approximately 11 minutes until little cracks appear on top. Remove from oven leaving cookies on cookie sheet for two minutes. Remove cookies to a cooling rack or place on a sheet of aluminum foil for cooling.
This recipe made approximately 48 large cookies.
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