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Chocolate-Swirled Peanut Butter Cookies Recipe
Chocolate-Swirled Peanut Butter Cookies Recipe photo by Taste of Home

Chocolate-Swirled Peanut Butter Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:78 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 78 servings

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 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 all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Nutritional Facts

1 cookie equals 73 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 67 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

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.
Originally published as Chocolate-Swirled Peanut Butter Cookies in Taste of Home Christmas Annual Annual 2011, p31

Nutritional Facts

1 cookie equals 73 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 67 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Reviews for Chocolate-Swirled Peanut Butter Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 5, 2014

This is delicious and highly creative, but this tastes more like a scone than a cookie. I'm not sure if it's because I did it wrong or it happens to taste like that.

MY REVIEW
Reviewed Aug. 11, 2013

Put the second batch in the freezer two days ago, but it's already cooking in the oven!

MY REVIEW
Reviewed Dec. 19, 2012

These cookies are so good I can use them to bribe my ultra cool 14-year-old!

MY REVIEW
Reviewed Nov. 30, 2012

fun to make and they look pretty on the plate - all different swirls!

MY REVIEW
Reviewed Nov. 30, 2012

fun to make and they look pretty on the plate - all different swirls!

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