These peanut butter chocolate swirl cookies have the best of both worlds! A rich and moist peanut butter cookie dough is mixed with chocolate dough that’s just like a brownie in cookie form! Swirled together, these cookies are not only a work of art but they’re super delicious!
First, in a bowl combine the vegan butter, brown sugar, white sugar and vanilla. You could also use coconut oil in place of the vegan butter. Beat with a hand mixer until light and fluffy. Or you can use a wooden spoon but be warned it’s an arm workout!
Next, add in the flour, salt, and baking soda. Mix until combined. Add in the almond milk and combine. Take half the dough and put it into a medium bowl. In one bowl mix in the peanut butter and in the other mix the cocoa powder and extra almond milk if needed to combine.
Once the two doughs are mixed, use a spoon or a cookie scoop to scoop the dough onto a lined cookie sheet. Bake for 10-15 minutes, cool and enjoy. This recipe makes about 20 cookies
Peanut Butter Chocolate Swirl Cookies
1/2 cup vegan butter
2/3 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1.5 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup soy milk
2 tablespoons cocoa powder
1/4 cup peanut butter
- Preheat the oven to 350F. In a medium bowl, beat the vegan butter, brown sugar, and white sugar together.
- Add in the vanilla and combine. Then add in the flour, salt, and baking soda. Mix until a dough forms.
- Place half the dough in another small/medium bowl. In one bowl add the peanut butter and in the other one add the cocoa powder. Add 2 tablespoons of soy milk to each bowl and mix.
- Scoop the chocolate dough into the bowl with the peanut butter and fold together, making sure you can still see each distinct color.
- Use a spoon or a cookie scoop to put on a baking sheet and bake for 10-15 minutes. Cool and enjoy!
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