Chocolate-Peanut Butter Swirl Cookies
Updated Jan. 11, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(16-ounce/455-gram) jar smooth peanut butter (not natural)
- 2cups/400 grams granulated sugar, plus more for assembling
- 3large eggs
- ¾teaspoon kosher salt
- ½cup/85 grams chopped bittersweet chocolate
- 3tablespoons cocoa powder
Nutritional analysis per serving (24 servings)
205 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 5 grams protein; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Line two large rimmed baking sheets with parchment paper.
- Step 2
In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the peanut butter and sugar on high just until combined, about 1 minute. Add the eggs and salt and beat on medium until well combined, about 1 minute. Transfer half the dough to a bowl or a clean work surface.
- Step 3
Add the chocolate and cocoa powder to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
- Step 4
Portion the peanut butter dough into 1 tablespoon scoops and the chocolate dough into heaping 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1½ inches apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is ½-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
- Step 5
Bake the cookies until set and slightly puffed, 14 to 16 minutes, rotating the sheets halfway through baking. Transfer the baking sheets to wire racks to cool. (Cookies will be quite crumbly and delicate right after baking and need a few minutes to firm up.)
Private Notes
Comments
I am a trained cook and have never had a bad experience with a recipe. I know how to look at one and see what's wrong with how it's written and/or how to do it faster. Today I made this recipe was fairly easy. It came out of my Viking oven crumbling and therefore useless. Also a waste of time and money. Should there have been a bit of flour in it to hold it together? Baking powder? I'd love to know where I went wrong.
I’m a pastry chef and followed the recipe precisely and these were inedible. I had misgivings when I saw that there wasn’t any flour in the ingredient list and how greasy the dough was, but I had faith in the NYT Cooking site. Big mistake.
Saw the scary reviews, got curious, had to try for myself. They're great! The dough is a strange consistency, kind of sticky. I compared this to a few other flourless PB cookie recipes and noticed that at least one other recommends chilling the dough. I refrigerated mine for about half an hour, and then refrigerated the shaped cookies for another 15 minutes before baking. They got nice and puffy in the oven, no problems with crumbling. The centers are wonderfully chewy.
Learned my lesson about reading the comments first. Instead of cookies, I have a giant mess of a “cookie.”
These were good but not good enough to go through the trouble again
These were far from four stars. I am not a trained pastry chef but a good home baker. Trying to combine two tablespoons of dough made thin, brittle cookies. I could hardly taste the peanut butter. I made them for a friend who is terminal, and peanut butter cookies are his favorite. I was embarrassed.
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