Directions:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar. Add eggs and vanilla, mixing until smooth.
Sift in flour, cocoa powder, baking soda, and salt. Stir until a soft dough forms. Fold in chocolate chips.
In a small bowl, combine peanut butter, powdered sugar, milk, and vanilla until smooth.
Scoop cookie dough onto baking sheets. Add a small spoonful of peanut butter mixture on top of each and swirl with a toothpick or butter knife.
Bake for 10–12 minutes or until edges are set but centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 285 kcal | Servings: 20 cookies
Tips:
Chill dough for 15 minutes for thicker cookies.
Use a piping bag for neater peanut butter swirls.
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