Prevent your device screen from turning off while inactive
Make Chocolate Dough
In the bowl of your stand mixer with paddle attached or a medium/large bowl with hand mixer, add half of your butter and sugar and cream them together until smooth and fluffy.
113 g unsalted butter | 67.5 g granulated sugar | 100 g dark brown sugar
Add in one of your eggs and vanilla and mix on medium until egg has been incorporated into the dough. Make sure to scrape the bottom of the bowl.
1 large eggs | 1 tsp Vanilla
Add in your cocoa powder and mix into the dough well.
25 g Black cocoa powder
Add in half of your flour, baking soda, baking powder and salt and mix on low until dough just comes together with no dry spots.
4.5 g Sea salt | 150 g AP Flour | 0.5 tsp baking soda | 0.5 tsp baking powder
Scoop dough into a new bowl, cover and set aside.
Wash and dry your bowl and paddle, getting ready to repeat the process.
Make Peanut Butter Dough
In the bowl of your stand mixer with paddle attached or a medium/large bowl with hand mixer, add half of your butter and sugar and cream them together until smooth and fluffy.
113 g unsalted butter | 67.5 g granulated sugar | 100 g dark brown sugar
Add in one of your eggs and vanilla and mix on medium until egg has been incorporated into the dough. Make sure to scrape the bottom of the bowl.
1 large eggs | 1 tsp Vanilla
Add the peanut butter and mix well.
65 g Creamy peanut butter
Add the rest of the dry ingredients and mix on low until dough comes together.
4.5 g Sea salt | 150 g AP Flour | 0.5 tsp baking soda | 0.5 tsp baking powder
Create the cookies
Making the cookie dough balls is really flexible and can be done in many ways. I found the best way to get really pleasing marbling was to take two pinches of peanut butter dough and two pinches of chocolate dough and stack them, alternating flavors. Then take that and roll into a ball in my hands. Alternatively, you could marble the dough by stirring them together in one bowl and then scooping dough. You also could do just one pinch of each flavor, or do two of one and one of the other. Lots of different ways.
Place your rolled dough onto the prepared baking sheet with parchment.
Repeat until all the cookie dough has been used.
Place your dough in the refrigerator, then preheat the oven to 350°F. Let the dough chill while the oven preheats, for about 30 minutes. If you want to let the dough chill for longer and bake later, make sure to cover your dough.
Place cookies onto a lined baking sheet, giving several inches room to spread and bake for about 10-11 minutes on the center rack of your oven.
Remove cookies from oven and let sit on baking sheet for 1-2 minutes before transferring to wire cooling rack.
Store cookies in an airtight container for up to 5 days. Enjoy!
