Yin-Yang Jumbo Cookies

Makes: 30 jumbo cookies Prep time: 45 minutes Bake time: 15 to 18 minutes

Ingredients

Ingredients for one recipe of my : jumbo-triple-chocolate-chip-cookies

Chocolate peanut butter chip batter

2 cups all purpose flour

3/4 cup unsweetened cocoa

1 teaspoon baking soda

1, 10 ounce package peanut butter chips, (I used Reese’s)

1 and 1/4 cups softened, unsalted butter

2 medium eggs

2 cups granulated sugar

1 teaspoon chocolate or vanilla extract

3/4 teaspoon salt

Directions

Preheat your oven to 350 degrees. Line several baking pans with parchment or silicone mats.  Set aside.

Follow the directions for my jumbo-triple-chocolate-chip-cookies and place in the fridge.

For the chocolate cookie batter

In the bowl of your stand mixer, mix together the butter and sugar until light and fluffy.  Add the vanilla and eggs and mix until combined.  In another bowl, whisk together the cocoa, flour, salt and baking soda.  Add to the butter mixture and mix until just combined.  Add the peanut butter chips and mix until they are all incorporated. Place the batter in the fridge to chill for at least 30 minutes.

When both batters are thoroughly chilled, scoop the chocolate and the chocolate chip batter and place on a piece of parchment paper. Place the flat sides of each ball of dough together and roll into one big ball so it’s nice and smooth. Be careful not to roll the ball of dough too much or the division of the batters will disappear. Place 6 balls of dough per baking sheet if you are making jumbo sized cookies.  They will spread quite a bit while baking.

Bake for 8 minutes and rotate the pan.  Bake for another 8 minutes or so, depending on how soft or crispy you like them.  Allow them to cool on the pan for 10 minutes before moving them to a baking rack. Store the leftovers in an airtight container for up to 3 days.  You can wrap any leftovers you may have in wax paper, foil and freezer bags. They will keep for a month or so in the freezer.