Chocolate-Swirled Peanut Butter Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 78 |
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Our kids most requested cookies are peanut butter and chocolate chip, so I came up with this recipe combining those favorite flavors. The two doughs swirled created a lovely pattern on the cookie. There's no need for additional decoration.Lori Kesinger, Baker, Montana Ingredients:
3/4 cup creamy peanut butter |
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
chocolate dough: |
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
Directions:
1. In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, about 4 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.
2. For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.
3. Divide each portion in half. Knead one peanut butter and one chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate 3-4 hours or until firm.
4. Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks. Yield: about 6-1/2 dozen.
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