I made these for Cookie Monday this week. I did not double the recipe, and I got 4 dozen huge cookies. If you make the cookies smaller, you could probably get tons more. I used half regular cocoa, half hershey's extra-dark. This was a brilliant idea and made the cookies VERY chocolatey. Freezing the peanut butter is very important because it helps it to hold its place when you bake the cookies, other than melting everywhere or absorbing into the dough.
I couldn't take a picture because it kept looking like poop. I can't explain it. It was horrible. The cookies are delicious though. Bake them, and then you'll know what they look like!
Chocolate Chunk Peanut Butter Fudgy Swirl Cookies
1 cup creamy peanut butter
2 sticks butter, softened
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups good-quality semisweet or bittersweet chocolate, chopped
1 cup cocoa powder
Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
Place peanut butter into the freezer until firm, about 30 minutes.
In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
Place flour, baking soda, and salt into 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 on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Yield: 3-4 dozen