This peanut butter chocolate swirl cookie recipe is both fun for the kids to help with and delicious to eat. Using the rolling method creates a perfect swirl effect on these sweet treats. It’s a great alternative to simply adding in chocolate chips. Have your children help mix, roll out dough and spread the chocolate.
• 1 cup room temperature butter
• 1 cup peanut butter (creamy)
• 1 cup white granulated sugar
• 1 cup packed brown sugar
• 2 eggs (large)
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 12 ounces semi-sweet chocolate chips
• 14 ounces sweetened condensed milk
• 1 tablespoon shortening
- Using an electric mixer, cream butter, peanut butter, both sugars and eggs.
- In another bowl, whisk flour, baking soda, baking powder, and salt. Blend into wet mixture completely.
- Separate the dough into two equal parts. Form into balls. Wrap with plastic wrap and place in refrigerator for one hour.
- Roll out one of the balls into an 11x15 inch rectangle on a thin floured towel. Roll gently because the dough will be soft.
- In a separate bowl, melt the chocolate chips, sweetened condensed milk and shortening in the microwave. Microwave for 30 second intervals, stirring in between until smooth.
- Place spoonfuls of the chocolate onto the rolled out dough. Use only half of the chocolate. Carefully spread over the dough’s surface. Children love this step.
- Use the towel to help you roll the rectangle of dough into a log shape. Wrap the log with plastic wrap, and put it in the freezer for 20 minutes. It can be left longer.
- Continue the same process with the second ball of dough and remaining chocolate while the first log is firming in the freezer. The chocolate can be re-melted in the microwave if it’s set up. You will have two logs in the freezer until ready to bake.
- You can bake the cookies on the same day you made the logs or wait until a future date. When you are ready to bake them, preheat the oven to 350°F.
- Remove firm cookie logs from your freezer. Slice into ¼ inch thick cookies.
- Place sliced cookies onto greased cookie sheets. Bake for 13 to 15 minutes. Cookies should no longer look or feel gooey.