Chocolate Peanut Butter Marble Cookies

I thought I’d do a little experiment. I took the most delicious peanut butter cookies I have ever made (find original recipe at here) and marbled them with chocolate cookies. Viola! These are one of my cooler looking products. I’m pretty proud. The taste lives up to the look too. (Find original chocolate cookie recipe from Crisco here)

If you’ve never marbled cookies, it’s really easy to do, but terribly hard to explain. Here it goes. You get the two kinds of dough you want marbled together, and you roll some of each into separate snakes. Then you roll the two snakes of dough together, and then twist it a little. Then you fold that snake in half, and then roll it out into a longer snake again. Then twist and repeat until it looks good and marbled, but not until completely blended. Then pull drops of dough off, put them on a pan, and bake them. See? Easy.  Here is a video for the twisting process only. 

Peanut Butter is a very strong flavor, especially in cookie form, so I found adding chocolate chips to the peanut butter dough helped bring out the chocolate flavor more.

Have fun marbling!

Peanut Butter Cookie Dough

1 Cup Creamy Peanut Butter
½ Cup Cold Butter
¼ Cup Sugar
¾ Cup Brown Sugar
1 Egg
1 Tsp Vanilla
1 and ½ Cups Flour
1 Tsp Baking Soda
¼ Tsp Salt
1 Cup Chocolate chips

Cut butter into chunks and put in mixer. Mix with peanut butter until it’s smooth (or less chunky at least). Add sugars and mix only until combined. Add the egg and vanilla and mix until combined. Add flour, baking soda, salt, and chocolate chip. Don’t over-mix! If it isn’t thick enough, add 1/4 cup of flour at a time until thick enough to roll into a snake.

Chocolate Cookie Dough

1 and 1/3 Cups Shortening
1 Cup Sugar
2/3 Cups Packed Brown Sugar
3 Tbsp Milk
1 Tbsp Vanilla Extract
2 Eggs
2 and ¼ Cups Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Soda
1 Tsp Salt

Mix shortening, sugars and milk together. Mix in eggs and vanilla. Mix in flour, cocoa, baking soda, and salt. If it isn’t thick enough, add 1/4 cup of flour at a time until thick enough to roll into a snake.

Roll some of each cookie dough out in a snake (a good amount, but not too much). Put the two snakes of dough together and roll them together, then twist it a little. Fold the snake in half and roll out in a snake again. Twist and repeat until marbled. Pull drops of cookie dough from one end of the snake, and put on an ungreased cookie sheet a couple inches apart.  Bake for 7 to 10 minutes.

Baking tip: if you want them soft and still kind of doughy on the inside, pull them out when there is a thin crusty edge formed on top of the cookie (you have to touch the top of one lightly to figure this out), and before the crust on the edge splits. If you want them a little more cooked and chewy, wait until the crust on the top cracks to pull them out.