Peanut Chocolate Whirls Recipe

5 1
Peanut Chocolate Whirls Recipe
Peanut Chocolate Whirls Recipe photo by Taste of Home
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Peanut Chocolate Whirls Recipe

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5 1
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The mouthwatering combination of chocolate and peanut butter is irresistible in these tender swirl cookies. My daughters and I have such fun making and sharing these yummy snacks. —Joanne Woloschuk, Yorkton, Saskatchewan
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16x12-in. rectangle.
In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Spread over dough to within 1/2 in. of edges. Tightly roll up jelly-roll style, starting with a short side. Wrap in plastic. Refrigerate for up to 30 minutes.
Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3 dozen.
Originally published as Peanut Chocolate Whirls in Taste of Home April/May 2002, p63

Nutritional Facts

2 each: 216 calories, 12g fat (4g saturated fat), 12mg cholesterol, 139mg sodium, 25g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  1. In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
  2. Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16x12-in. rectangle.
  3. In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Spread over dough to within 1/2 in. of edges. Tightly roll up jelly-roll style, starting with a short side. Wrap in plastic. Refrigerate for up to 30 minutes.
  4. Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3 dozen.
Originally published as Peanut Chocolate Whirls in Taste of Home April/May 2002, p63

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