Chocolate- Swirled Peanut Butter Cookies

This recipe has been featured in a post on The Recipe Girl blog: Peanut Butter- Chocolate Swirl Cookies.

Peanut Butter Chocolate Swirl Cookies

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Chocolate- Swirled Peanut Butter Cookies

Yield: 5 to 6 dozen cookies

Prep Time: 30 min + chill time

Cook Time: 15 min

These bake up perfectly- not too soft and not too crisp- and the peanut butter cookie is a nice complement to that wonderful chocolate swirl.

Ingredients:

PEANUT BUTTER COOKIE:
1 cup butter, at room temperature
1 cup creamy peanut butter
1 cup granulated white sugar
1 cup light brown sugar, packed
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

CHOCOLATE SWIRL:
12 ounces semi-sweet chocolate chips
14 ounce can sweetened condensed milk
1 Tablespoon shortening

Directions:

1. In a large bowl with electric mixer, cream butter, peanut butter, sugars and eggs.

2. In a separate bowl, whisk together flour, baking soda, baking powder and salt. Mix in to wet mixture and blend together until combined.

3. Divide dough into 2 parts. Pat into balls, wrap with plastic wrap, and refrigerate until more firm (about an hour should be perfect).

4. Roll out 1 ball of dough into a large rectangle (about 11x15-inches... not too thin) on a thin floured towel. (Dough will be soft-ish, so roll gently).

5. In a medium bowl, melt chocolate chips with sweetened condensed milk and shortening in the microwave. Set for a minute, stir, then 30 seconds more, stir... continue until melted and smooth.

6. Spoon dollops of the chocolate mixture onto the rolled out dough (using about half of the chocolate), then spread carefully to cover most of the rectangle.

7. Using the towel as a guide, carefully lift the towel to help roll the rectangle into a log. Wrap the "log" in the paper towel and place into the freezer for about 20 minutes, or until the log has had a chance to firm up slightly. It's okay to leave it in the freezer longer than 20 minutes. It's easier to cut when firm.

8. While first batch is in the freezer, roll out the second ball of dough. If chocolate mixture has firmed up a bit, just stick it back in the microwave to melt again. Stir until smooth and spread remaining chocolate on the rolled out dough. Roll up into a log and freeze until ready to bake.

9. When ready to bake, preheat oven to 350°F. Line cookie sheets with parchment paper (or grease cookie sheets).

10. Remove firmed up cookie log from the freezer and cut into 1/4-inch slices.

11. Bake on prepared cookie sheets 13 to 15 minutes, or until cookies no longer look or feel gooey.

Tips:

*Do not use natural peanut butter for this recipe- you won't have good results.

Source: RecipeGirl.com

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7 Responses to “Chocolate- Swirled Peanut Butter Cookies”

  1. 1

    Jane — February 18, 2010 @ 7:25 PM

    Just baked these yummy cookies and they were so easy to bake! Yes, the dough is a little sticky if you take too long to roll it out but if you move quickly it won’t stick.
    They taste so yummy!! Thanks!

  2. 2

    Brooke — April 7, 2010 @ 9:56 AM

    Why “not the natural kind” when using the creamy peanut butter?

  3. 3

    Lori Lange — April 7, 2010 @ 9:58 AM

    Creamy peanut butter just works better than the natural stuff in cookies. The natural kind is too chunky. Must be the added oils in the creamy type that make it work better, I guess. You can always *try* the natural kind but I can’t recommend it.

  4. 4

    kelly — July 23, 2010 @ 1:05 PM

    oh my goodness! i havent seen this recipe in a million years! my grandmother passed away 16 years ago and she used to make these cookies all the time when i was a kid! come to find out that these are my dads favorite cookies! i think when you said your mother must have gotten this recipe from some 70’s check out magazine i think you are right! i think my grandmother must have gotten it there too!!! wow! thank you! i am going to get right on and make these!

  5. 5

    Lori Lange — July 24, 2010 @ 9:39 AM

    @kelly, This particular recipe is one that I made up, but the recipe you’re thinking of is likely this one http://www.recipegirl.com/2008/07/31/bake-and-slice-chocolate-swirls/ Love those too!

  6. 6

    Angie — May 16, 2012 @ 9:03 AM

    what can i use if shortening is not available?

  7. 7

    Lori Lange — May 16, 2012 @ 9:25 PM

    You could try using butter in its place, but since I haven’t tried it myself I can’t assure you that all will be perfect.