Ingredients:
Chocolate Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2/3 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 Tablespoon milk
1 cup semi-sweet chocolate chips
Peanut Butter Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
3/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Directions:
Prepare Doughs: Independently create both chocolate and peanut butter cookie doughs. Start by creaming together butter and sugars, then incorporate the egg and vanilla. Gradually mix in the dry ingredients. Fold in the chocolate chips last.
Chill: Tightly cover both doughs and refrigerate for a minimum of 3 hours to firm.
Shape Cookies: Scoop 2 tablespoons of each dough, form into balls, press them together, and then roll into one sizable ball to create the swirl effect.
Bake: Arrange the dough balls on a parchment-lined baking sheet, ensuring ample space between each. Bake at 350°F (175°C) for 12-14 minutes, or until the cookie edges are set.
Cool: Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.