Peanut butter cookies are some of my absolute favorite cookies of all time. My mom shared the Betty Crocker recipe with me when I was young, and I fell in love with the crunchy outside and gooey inside that only the perfect combo of Crisco and butter can give. Crisco may seem gross to some, but it’s a miracle worker.

Although my love for peanut butter cookies stands out loud and proud, the equally important voice of my roommate asks for anything but. She’s “not a fan of peanut butter cookies” she says. *GASP!* How could you not be!? Sounds like a challenge to me! Determined to make a believer out of Megan, I added a simple swirl of cocoa powder to the mix to give her a chocolate-y treat…and she was converted into a peanut butter cookie lover! At least peanut butter and cocoa swirl cookies.

Like I said, these cookies are the perfect balance of chewy and crispy, with an added cocoa twist! I love the balance of flavors, and I think they look pretty awesome, if I do say so myself.

Peanut Butter and Cocoa Swirl Cookies

Ingredients:

(Adapted from Betty Crocker Cookbook) – Makes 18 large cookies

1/2 cup Sugar
1/2 cup Packed Brown Sugar
1/2 cup Peanut Butter
1/4 cup Shortening (I use Crisco)
1/4 cup Butter
1 Egg
1 1/8 cup Flour
1/8 cup Cocoa Powder
3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Salt

1. Mix together sugars, peanut butter, shortening, butter, and egg until fully combined. Add in 1 cup of the flour, baking soda, baking powder, and salt, and mix until fully combined into a dough.

2. Split the dough into two bowls and in one add the 1/8 cup of flour left, and in the other add the 1/8 cup of cocoa powder. Mix each until combined. Take each ball of dough and flatten it into a 1/2″ thick slab and place one on top of the other. Cut that slab in half and place one half on top of the other to make a striped pattern with the layers of chocolate and plain dough, alternating. Repeat one more time. Place the dough into a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.

3. Pre-heat the oven to 375 deg F. Take the dough out of the fridge. Using a tablespoon, scoop dough scraping from the striped side of the dough in order to get layers of chocolate and plain dough. Roll into 1″ balls and place on a cookie sheet. Use a flat-bottomed cup to slightly flatten the dough into 1/4″ – 1/2″ thick circles.

4. Bake cookies for about 9 minutes. Remove pan from the oven and cool cookies on a wire rack. Serve up with a big glass of milk!