Ingredients Jump to Instructions ↓

  1. 1 1/2 cups butter or margarine -- softened

  2. 2 1/3 cups sugar

  3. 1 1/2 cups packed brown sugar

  4. 2 eggs

  5. 2 tablespoons milk

  6. 3 1/4 cups all-purpose flour

  7. 1/2 teaspoon baking powder

  8. 1/4 teaspoon salt

  9. 1 1/4 cups creamy peanut butter

  10. 1/3 cup peanut butter chips

  11. 1/3 cup baking cocoa

  12. 1/2 cup semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preparation : In a mixing bowl, cream butter and sug- ars. Add eggs and milk; mix well. Com- bine flour, baking powder and salt; add to~creamed mixture and mix well. Di- vide batter in halt. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the co- coa and chocolate chips; mix well. In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. Bake at 3500 for 25- 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.


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