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Marbled Chocolate Peanut Cookies

This recipe came about by accident when I was making both my husband's favorite peanut butter cookies and my favorite chocolate cookies. I had two small portions of dough left over and decided to combine them into one flavor-filled cookie. —Shirley DeLange, Byron Center, Michigan
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    9-1/2 dozen

Ingredients

  • PEANUT BUTTER DOUGH:
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1-1/4 cups sugar
  • 1-1/4 cups packed brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped peanuts
  • CHOCOLATE DOUGH:
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips

Directions

  • In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts; set aside.
  • For chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled.
  • Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool completely.
Nutrition Facts
2 cookies: 237 calories, 12g fat (6g saturated fat), 40mg cholesterol, 171mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 4g protein.
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