Chocolate Chunk Peanut Butter Swirly Fudge Cookies

I made these because my sister-in-law L. sent me the link with a really excited exclamation mark next to it. The recipe comes from this blog Picky Palate, which, no offense to the Picky Palate author, looks like a direct path to morbid obesity. The idea is that all the recipes on it would be enjoyed by say, a three year old. So while I am sure everything on the blog is very good, it's a little antithetical to what I am trying to do with my life right now. But the Robber and I had contracted to bring goodies to a family in the ward with a three year old, so why not give these a whirl? I'll be honest. The dough was very very good but the cookies were too crumbly in the peanut-butter parts and too tough in the chocolate parts unless warmed up into a goo-ball and overall not very exciting to someone who thinks cookies are the enemy. Nonetheless, I'll blog these because who knows? Some day I might have a three year old too.

From Picky Palate:

http://picky-palate.com/2011/08/01/chocolate-chunk-peanut-butter-swirl-fudgy-cookies/

Ingredients:

1 C. creamy peanut butter

2 sticks softened butter

1 C. sugar

3/4 C. brown sugar

2 large eggs

1 T. vanilla extract

1 3/4 C. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 C. good quality chocolate chunks (I used chocolate chips)

1 C. cocoa powder

Directions:

1. Preheat oven to 350 F. Place peanut butter into the freezer until firm, about 30 minutes.

2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

3. 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.

4. 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. Serve with milk.

Yield: Makes 3 dozen cookies