Chocolate Chunk Peanut Butter Swirl Fudgy Cookies

This is procrastination at it's finest. I'm back at school, and while I desperately need to be studying my journalism notes, I'm writing this blog post. Oh well. Everyone needs study breaks, right? Anyway, I had a wonderful weekend at home, and in addition to making the pumpkin doughnuts and milky way cupcakes I posted yesterday, I made some Chocolate Chunk Peanut Butter Swirl Fudgy Cookies. Phew. That's a long cookie name. I included the recipe (from one of my favorite blogs, Picky-Palate) below the pictures if you want to give it a shot :)

Chocolate Chunk Peanut Butter Swirl Fudgy Cookies

Chocolate Chunk Peanut Butter Swirl Fudgy Cookies

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 

1 cup cocoa powder

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper. 

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 onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cook on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Makes 3 dozen cookies.