|3 tbsp||creamy peanut butter|
|300 g||unsalted butter (soft)|
|200 g||light brown sugar|
|2 tsp||vanilla extract|
|65 g||unsweetened cocoa powder|
|2 tsp||baking soda|
|2 tbsp||whole milk|
|160 g||chocolate chips|
To make the chocolate cookie dough, add part of the butter, light brown sugar, and sugar to a bowl and beat until creamy and light using a hand mixer. If needed, scrape dough batter from the sides back to the bottom of the bowl. Add egg and vanilla extract and beat until the mixture is fluffy.
In a separate bowl, mix together part of the flour, cocoa powder, half of the baking soda, and salt. Add the flour mixture little by little to the butter mixture, the dough will be quite thick. Add milk and fold in partof the chocolate chips. Wrap the dough in plastic wrap and refrigerate for approx. 1 hr.
To make the peanut butter dough, add remaining butter, light brown sugar, and sugar to a bowl and beat until fluffy using a hand mixer. Add peanut butter, remaining egg, and vanilla extract and stir to combine.
Add remaining flour, baking soda, and salt and stir to combine. Fold in remaining chocolate chips, wrap in plastic wrap and refrigerate for approx. 1 hr.
Preheat oven to 175°C/350°F. If needed, line a baking sheet with parchment paper. Measure 1 tsp of each peanut butter dough and chocolate dough and form each dough into a small ball. Press both balls together and roll them into a larger ball, then transfer onto the baking sheet. Repeat with remaining dough, leaving some space between the dough balls as they will spread a little when baked.
Bake cookies at 175°C/350°F for approx. 11 – 12 min. Don’t worry, if they are still soft and don’t look done, this is the perfect time to remove them from the oven. Let them cool down on the baking sheet to firm up. Enjoy!
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