Soft-Baked Peanut Butter Chocolate Swirl Cookies

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature ↔ Substituir
• 1/2 cup (100g) granulated sugar ↔ Substituir
• 1/2 cup (100g) packed light or dark brown sugar ↔ Substituir
• 1 large egg, at room temperature ↔ Substituir
• 1 teaspoon pure vanilla extract ↔ Substituir
• 1 cup (125g) all-purpose flour (spooned & leveled) ↔ Substituir
• 2/3 cup (55g) natural unsweetened cocoa powder ↔ Substituir
• 1 teaspoon baking soda ↔ Substituir
• 1/8 teaspoon salt ↔ Substituir
• 1 Tablespoon (15ml) milk (any kind, dairy or nondairy) ↔ Substituir
• 1 cup (180g) semi-sweet chocolate chips, plus a few more for topping ↔ Substituir
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature ↔ Substituir
• 1/2 cup (100g) packed light or dark brown sugar ↔ Substituir
• 1/4 cup (50g) granulated sugar ↔ Substituir
• 1 large egg, at room temperature ↔ Substituir
• 3/4 cup (185g) creamy peanut butter ↔ Substituir
• 1 teaspoon pure vanilla extract ↔ Substituir
• 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled) ↔ Substituir
• 1/2 teaspoon baking soda ↔ Substituir
• 1/4 teaspoon salt ↔ Substituir
• 1 cup (180g) semi-sweet chocolate chips ↔ Substituir

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