Chocolate Peanut Butter Marbled Chip Cookies

 You can't go wrong with chocolate and peanut butter! When planning for this recipe, be aware that you do have to chill the doughs for about 30 minutes before baking.

Ingredients:

For the peanut butter dough:

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup chocolate chips

For the chocolate dough:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup flour
6 TBS cocoa powder (I like the darker, Dutch-process)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup chocolate chips

Directions:

To make the Peanut Butter Cookie Dough:

1. Cream together the butter, peanut butter, and sugars in a large bowl. 
2. Add in the egg, and vanilla extract and stir until just combined.
3. Add in the flour, baking soda, baking powder, and salt and stir into the mixture until well combined. 
4. Fold in the chocolate chips.
5. Cover and refrigerate the dough for at least 30 minutes.

To make the Chocolate Cookie Dough:

1. Cream together the butter, and sugars in a large bowl. 
2. Add in the egg, and vanilla extract and stir until just combined.
3. Add in the flour, cocoa powder, baking soda, baking powder and salt and stir to combine.
4. Fold in the chocolate chips.
5. Cover and refrigerate the dough for about 30 minutes.

To make the Cookies:

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a nonstick liner like a Silpat.
2. Remove both doughs from the refrigerator. Take about 1 TBS of each dough and squish them together and then roll them up into a ball. The peanut butter dough will be softer than the chocolate dough. Don't worry about it. They do just fine together. :) 
3. Place the cookie balls onto the prepared cookie sheet, at least 2 inches apart each.
4. Bake the cookies for about 9 to 12 minutes, or until the edges are set and the tops have started to crack.
5. Let the cookies cool for about 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely. To make them look picture perfect, add a few extra chocolate chips to the top of the cookies right after removing them from the oven. 

Makes just under 4 dozen cookies