swirled chewy chocolate peanut butter cup cookies (gluten-free, dairy-free)

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I made these delicious (and SO easy) little cookies the morning before I left for a little trip to Syracuse, and they were ready in a jiffy.

Half of the cookie is a five-ingredient peanut butter cookie recipe that was based off of this recipe, and the other half is a dark chocolate version of that using almond butter (a spin off of the spin off!!!). Both are incredibly easy.

If you wanted to double the recipe (do it), it would honestly probably be easier. My family just can’t handle vast quantities at once. The way it is written, I have half an egg for each cookie dough. To do this, I beat the egg first and then divide it roughly in half.

Swirled Chewy Chocolate Peanut Butter Cup Cookies (Gluten-free and dairy-free)

Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

Beat the egg, then divide it roughly in half.

peanut butter cookies
1/2 large egg
1/2 cup creamy peanut butter
1/4 cup brown sugar
1/2 teaspoon baking soda
splash of vanilla
chocolate chips

Mix together everything except the chocolate chips, set aside.

dark chocolate almond butter cookies
1/2 large egg
1/2 cup almond butter
1/4 cup brown sugar
1/2 teaspoon baking soda
1/8 cup cocoa powder
splash of vanilla
chocolate chips

Mix together everything except the chocolate chip, set aside.

Take half a tablespoon of each cookie dough and smash them together into a ball. Gently press down on the dough mounds with your hand or the back of a spoon. Stud with chocolate chips. Bake for 9-11 minutes.

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About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
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2 Responses to swirled chewy chocolate peanut butter cup cookies (gluten-free, dairy-free)

  1. Linda @ Fit Fed and Happy says:

    Any chance I can make this sugar free? :D

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