Chocolate Chip and Peanut Butter Truffle Swirled Cookies

** Recipe from Picky Palate **

* 1 1/2 c. creamy peanut butter 

* 1 1/4 c. powdered sugar

* 2 sticks unsalted butter, softened

* 3/4 c. granulated sugar

* 3/4 c. packed light brown sugar

* 2 large eggs

* 1 Tbl. vanilla extract

* 2 1/2 c. all purpose flour

* 1 tsp. kosher salt

* 1 tsp. baking soda

* 2 1/2 c. chocolate chips

Heat oven to 350. Line a large baking sheet with non-stick cooking spray.  Place peanut butter & powdered sugar into a large bowl and mix to combine. (Use hands for a faster mix.) Press into an 8x8” baking pan that has been lined with foil & sprayed with cooking spray. Place in freezer for at least 30 min.  Place butter & sugars into a mixer bowl & mix to combine. Add eggs and vanilla, mix to combine.  Place flour, salt and baking soda into a large bowl, mix to combine. Slowly add to wet ingredients along with chocolate chips, just mixing until combined.  Remove peanut butter truffle pan from freezer & cut into cubes. They won’t be perfect, just tear some apart with hands. Just as long as they are in chunks, they’re fine. Once cut up, put back in freezer for about 10 min.  Add peanut butter truffle chunks to your cookie dough & mix on low for just a couple turns of the mixer. The idea is to have chunks & swirls throughout the dough. Scoop dough onto prepared baking sheet about 1” apart & bake 10-13 min, until cooked to your preference. Let cool 10 min. on baking sheet then transfer to cooling rack to cool completely.