Week 40~Peanut Butter Chocolate Swirl Cookies

Since I started this weekly cookie baking I have had friends send me recipes of cookies that they thought would be a good addition to the blog. This is one of those cookies and I’m so glad I tried them. I think they will become a mainstay in our house. Not only are they delicious but they are a showstopper. Take these cookies anywhere and they are sure to turn heads and will have people thinking you are a wizard in the kitchen.

My one note for this recipe is that you need to make the two kinds of dough individually. If you are using a hand mixer, just use two bowls and clean the mixers in-between. I do not have a hand mixer, just a stand mixer so it was a bit more of a hassle to make the two batches, still not difficult, but just required me turning out the first batch of dough out onto plastic wrap and washing the bowl. Funny story though, after I had gone through this whole process, I found another bowl for the stand mixer that my husband had brought home from work that I could have used. Oh well!! Anyway, hope you love these as much as my family did!!

xoxo,

K

Peanut Butter Chocolate Swirl Cookies (originally from Taste of Home, original recipe here)

Ingredients

For the peanut butter dough

  • 3/4 cup creamy peanut butter
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the chocolate dough

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

What to do…

  1. In a large bowl, cream the peanut butter, butter and sugars until light and fluffy approximately 5 to 7 minutes.
  2. Beat in the egg.
  3. In the meantime, whisk the flour, baking powder, baking soda and salt together.
  4. Add to creamed mixture in stages and mix well.
  5. For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. (If you are using the same bowl to mix both doughs, turn pb dough out onto plastic wrap, wrap up and set aside or stick in the fridge.
  6. Beat in egg and vanilla.
  7. Whisk the flour, cocoa, baking powder, baking soda and salt together.
  8. Add to creamed mixture in stages and mix well.
  9. Divide each type of dough in half.
  10. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl.
  11. Shape into an approximately 10 inch log. Wrap the log in waxed or parchment paper. Repeat with the remaining portions of dough. Refrigerate 3-4 hours or until firm.
  12. Preheat oven to 350 degrees Fahrenheit.
  13. Unwrap dough and cut into 1/4 inch slices.
  14. Place 2 inch apart on parchment paper lined baking sheets.
  15. Bake 6 to 8 minutes or until edges are beginning to slightly brown. Do not overbake.
  16. Cool for a few minutes on the baking sheet before transferring to wire racks to cool completely.

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