Chocolate Peanut Butter Swirl Cookies

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Pure delight, would be how I’d describe these cookies and not just because I ate them on an empty stomach, before eating lunch.  Sally’s Baking Addiction had something fabulous going on when she created these cookies.  The original recipe is adamant about chilling the dough before you roll them together but I’ll tell you first hand, you’re going to get sticky whether you do this step or not and since chilling dough is my very least favorite thing about any cookie recipe, I didn’t.  It’ll save you a couple hours time and get cookies in your belly so much faster!

Ingredients

    Chocolate Cookie Dough

  • 1/2 cup white bean puree
  • 1/2 cup sugar
  • 1/2 cup light brown sugar (or dark brown)
  • 1/4 cup plain, unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons coconut milk (almond or soy work well too)
  • 1 cup chocolate chips

    Peanut Butter Cookie Dough

  • 1/2 cup white bean puree
  • 1/2 cup light brown sugar (or dark brown)
  • 1/4 cup sugar
  • 1/4 cup applesauce 
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 and 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Make the chocolate dough: Cream the bean puree and sugars together. Beat in the applesauce and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
  2. Make the peanut butter dough: Cream the bean puree and sugars together. Mix in the peanut butter, and vanilla. Slowly mix in the baking soda, baking powder and flour. Do not over mix. Fold in the chocolate chips.
  3. (OPTIONAL) Chill the dough for at least 1-2 hours. 2 hours is preferred.
  4. Preheat oven to 350F degrees.  Get a small, round spoonful of each dough and roll them together in the palm of your hand.   Roll into a ball. Repeat for each cookie.
  5. Bake the cookies for 11-12 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Store in a freezer bag, in the freezer until they’re gone.  Trust me, it won’t take long.

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