📖 Instructions

1. Get started by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it's important for the right texture!
3. Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is mixed evenly.
4. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies. Stop mixing when you no longer see streaks of flour.
6. Divide the dough in half. In one half, gently fold in the melted chocolate. In the other half, fold in the peanut butter.
7. Now for the fun part! Drop spoonfuls of each dough (chocolate and peanut butter) onto the prepared baking sheets, leaving some space between each cookie. I usually use a cookie scoop to keep them uniform. Don't worry if they look a little messy; that's part of the charm!
8. Use a toothpick or skewer to swirl the two doughs together. Get creative with your swirls! You can make figure eights, zigzags, or whatever strikes your fancy.
9. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them; baking times can vary depending on your oven. Mine usually takes about 10 minutes.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they're still warm and soft.