Chocolate Peanut Butter Swirl Cookies

Who's ready for their peanut butter fix??
These cookies are reminiscent of peanut butter cups, but better. Much better.
When I made these, (for a superbowl party), I was looking for a recipe that I had most of the ingredients  already. I got lucky and found these on the Picky Palate. I had everything I needed but I didn't have enough solid chocolate bars to make the chunks so I used half chunks, half chips. I think that had I used all large chunks, I would have achieved the gooey chocolate inside like the blog I got the recipe from did. Nevertheless they were delicious! My batch of cookies made around 50 cookies.

Chocolate Peanut Butter Swirl Cookies

1 cup creamy peanut butter
2 sticks softened butter
1 cup sugar
3/4 cup brown sugar
2 eggs
1 tablespoon vanilla
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups good quality chocolate chunks
1 cup cocoa powder

Preheat oven to 350 degrees F.
Line large baking sheet with parchment paper.
Place peanut butter into freezer until firm, about 30 minutes.
In the bowl of a stand mixer, cream butter and sugars.
Add eggs and vanilla, beating until well combined.
Whisk flour, baking soda, and salt in a large bowl.
Add to wet ingredients along with cocoa powder and chocolate chunks, slowly mixing until just combined.
Drop dollops of frozen peanut butter into dough and turn mixer a few times, to get swirls of peanut butter in the dough.
Scoop balls onto the cookie sheet 1 inch apart.
Bake 14-16 minutes.
Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

Chocolate Espresso Cookie Sandwiches With Peanut Butter Filling

Wow that title is a mouthful. But seriously, the thought of those 3 ingredients together is mouthwatering.
I've had this recipe by Lovin' From the Oven, my favorite food blog, bookmarked for a while, I have so many bookmarked recipes it's going to take me forever to try them all, which is not a bad thing!
I'm moving in 2 weeks, I'm so excited! The only problem is that everyone wants to go to dinner or lunch, which I love! BUT I'm going to gain so much weight it is not even funny! My oldest friend Jessica meet me for lunch at her favorite restaurant Olive Garden, you may have herd of it. I wanted to give her something because she's been such an amazing friend since my first years of high school and I don't know what my life would be without her. (AWW) So I decided to make her something sweet, and got all the ingredients for these bad boys.
Kim, who writes Lovin' From the Oven, warned that these wouldn't be easy. And I swear that my cookies never look like the picture, but I suppose everyone says that right? My cookies were a totally different color and texture, and I thought I probably cooked them too long. My filling had the opposite problem as hers, she could barley spread hers and mine was, not watery but defiantly not dry.
But after all that, I gave Jess the cookies and watched her eat one, looking oh so serious, and I had to asked, and guess what she said? "They're Perfect". I was quite pleased.
Also, when making these, I found out that smelling peanut butter makes me all kinds of nauseous. good to know.
Will you make them?


Chocolate Espresso Cookie Sandwiches with Peanut Butter Filling

makes about 12 cookie sandwiches 
For the cookies:
1 cup flour
3/4 cup processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons of butter, (softened)
2/3 cup sugar
1/4 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup chocolate chips
1 teaspoon instant espresso powder
For the filling:
2 cups powdered sugar
6 tablespoons butter, (softened)
1/2 cup creamy peanut butter
2 tablespoons of milk

Whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.
In the bowl of your standing mixer cream together the butter and both sugars.
Stir in the egg and vanilla.
Gradually mix in the flour mixture into the standing mixer, until just incorporated.
Stir in the chocolate chips.
Separate the dough into two and roll them into two uniform logs about twelve inches long.
Refrigerate it until firm enough to slice.
Preheat the oven to 350 degrees.
Cut the logs into 1 inch slices and place 1 1/2 inches apart onto your cooking sheets.
Bake for 15 minutes, or until the dough looks just baked.
The cookies should be tender, so do not over bake.
For the filling, cream all the ingredients together until well mixed.
Use immediately.