Hello there summer. You snuck up on me.
Summer is the time for barbecues and picnics, and because you read this blog, you’re most likely one of those people that get asked to bring things to these barbecues and picnics. Things like pasta salad, vegetable trays or chips, but then you say ‘sorry host, I’m bringing cookies instead.’ It’s the weirdest thing, no one ever gets mad.
People’s eyes get wide when you walk into the party with cookies, but they try to play it cool. ‘Oh, what’s that you’ve got there? Did you bring cookies? Nice. I love cookies.’
Eyes get even wider if you make mini cookies because that means the cookie lovers can eat them like chips, because they’re mini, so five mini cookies equals one regular, right? You know, like how half a dozen donut holes equals one donut (redhead math).
Eyes are already wide and then mouths go agape when your explain that yes, these cookies indeed have both chocolate and peanut butter in them.
Oh that poor sucker that brought the shrimp tray… it never stood a chance. Because everyone is pretending they’re not sneaking their third Mini Peanut Butter and Chocolate Swirl Cookie before the meat is even off the grill.
When I made these, a lot of people were puzzled at how I combined the peanut butter and the chocolate dough. It’s easy, like play dough, just grab two chunks and roll between your palms. Don’t try to be pretty about it, it just happens. Maybe I grabbed unequally though because I had leftover chocolate cookie dough. No problem, in went mint chips, and I had half a dozen random extra cookies.
These are very tender cookies, so I recommend eating them within two days of baking, before tender turns to crumbly.
Soft-Baked Mini Peanut Butter Chocolate Swirls
by Sally’s Baking Addiction
Ingredients
Chocolate Dough
1 box chocolate cake mix (any brand)
1 1/2 tbsp flour
1/2 cup (1 stick) salted butter, softened to room temp
2 eggs
2 tsp vanilla
Peanut Butter Dough
1/2 cup (1 stick) salted butter, softened to room temp
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 1/4 cups all purpose flour
Directions
Make the chocolate dough in a large bowl: add all chocolate dough ingredients and mix well with large spoon. It will be thick.
Make the peanut butter dough in another large bowl: with an electric mixer, cream butter and sugars together until just mixed. Stir in peanut butter, then the egg, and then the vanilla. Slowly mix in the dry ingredients. Do not overmix.
Refrigerate both doughs for about 30 minutes.
Preheat oven to 350 degrees.
Take 1 tsp of chilled peanut butter dough and 1 tsp of chilled chocolate dough and roll together into a ball. Bake on an ungreased baking sheet for about 9 minutes.
Adventures of a Hungry Redhead 
They look amazing. I love these swirl cookies!
You should know lady 😉