This recipe caught my eye on Pinterest and I just had to try baking these cookies over the Easter long weekend.  Be warned though!  The ingredients in the recipe are simple, but the time required to make these cookies takes some planning.  This recipe calls for making 2 different cookie batters (1 chocolate chip, 1 peanut butter chocolate chip) and molding them together to form one halfie cookie.  You’ll have to chill the cookie dough for 1 to 2 hours to let it firm up so it is easier to roll up in balls – why you’ll need to plan out your day to make sure you have time to let it chill.  All in all – the effort required to plan out baking this cookie is well worth the wait!  I was pleasantly surprised how the chocolate side turned out chewy and gooey, while the peanut butter side turned out crumbly yet smooth – perfect Ying/Yang combination for a giant cookie :)!

Parting words from one of my taste testers:
‘That cookie was a dream!’

Recipe:
Chocolate Chip Cookie Dough
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup + 2 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons milk
1 cup dark chocolate chips

Peanut Butter Chocolate Chip Cookie Dough
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter (I used natural PB, tasted great too!)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup chocolate chips 

*Make the chocolate dough
CREAM: butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed.

COMBINE: In a separate bowl, combine the flour, cocoa powder, baking soda, 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.

*Make the peanut butter dough
CREAM: the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed.

COMBINE: In a separate bowl, combine the flour, baking soda, and slat. Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips.

CHILL: both doughs for at least 1-2 hours. (I did in 1 hour, but 2 hours was said in the recipe to be preferred)

PREHEAT: oven to 350F degrees.

ROLLING BALLS: Line cookie sheet with  parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. (This produces LARGE cookies, size of ones from Starbucks, but if you want smaller just roll smaller balls).  The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy!!

BAKE: the cookies for 11-12 minutes, not exceeding 13 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 the cookies cool, they will firm up.  Enjoy!

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#halfiecookie
#chewychocolate
#smoothpeanutbutter