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Chocolate Swirled Peanut Butter Cookies

These Chocolate Swirled Peanut Butter Cookies are easily in my top 10 favorite cookie list. They’re a delicious peanut butter cookie with chocolate swirl baked into them. The texture is lightly crisp.

chocolate swirled peanut butter cookies

My Mom used to make these delicious little bake & slice rolled chocolate-swirl cookies when I was growing up.  I’m sure she got the recipe out of some sort of 70’s cheesy checkout-aisle mini magazine but it’s really a genius, wonderful recipe. Before Mom died, she still made them once a year during the holidays, hauling them on the airplane to bring to my house. I adore them and will eat far too many in one sitting.  I took Mom’s recipe modified it a bit to make these chocolate swirled peanut butter cookies!

ingredients displayed for making chocolate swirled peanut butter cookies

Ingredients needed:

  • unsalted butter
  • creamy peanut butter
  • white sugar
  • brown sugar
  • eggs
  • all purpose flour
  • baking soda, baking powder and salt
  • semisweet chocolate chips
  • sweetened condensed milk
  • shortening

four photos showing process of making dough for chocolate peanut butter cookies

How to make Chocolate Swirled Peanut Butter Cookies:

The full, printable recipe is at the end of this post.

The first step is making the peanut butter cookie dough. In a large bowl use an electric mixer to cream the butter, peanut butter, sugars and eggs. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet mixture and blend together until combined. Divide the dough into 2 parts. Pat the dough into balls, wrap with plastic wrap, and refrigerate until more firm (about an hour should be perfect).

Next, make the chocolate swirl. In a medium bowl, melt the chocolate chips with the sweetened condensed milk and shortening in the microwave. Set for a minute, stir, then 30 seconds more, stir and continue until melted and smooth.

Roll out 1 ball of dough into a large rectangle (about 11×15-inches, not too thin) on a thin floured towel. (The dough will be soft, so roll gently). Spoon dollops of the chocolate mixture onto the rolled out dough (using about ½ of the chocolate), then spread carefully to cover most of the rectangle. Using the towel as a guide, carefully lift the towel to help roll the rectangle into a log. Wrap the “log” in the towel and place into the freezer for about 20 minutes, or until the log has had a chance to firm up slightly. It’s okay to leave it in the freezer longer than 20 minutes. It’s easier to cut when firm. While first batch is in the freezer, roll out the second ball of dough. If chocolate mixture has firmed up a bit, just stick it back in the microwave to melt again. Stir until smooth and spread remaining chocolate on the rolled out dough. Roll up into a log and freeze until ready to bake.

two photos showing cookies on a baking sheet and then baked cookies

When ready to bake, preheat the oven to 350°F. Line the cookie sheets with parchment paper or silpat mats. Remove the firmed up cookie log from the freezer and cut into ¼-inch slices. Bake on the prepared cookie sheets for 13 to 15 minutes, or until the cookies no longer look or feel gooey.

chocolate swirled peanut butter cookies on a cooling rack

Let them cool for a few minutes on the pan, and then carefully transfer them with a spatula to a wire rack to cool completely.

chocolate swirled peanut butter cookies

I love these Chocolate Swirled Peanut Butter Cookies with all my heart. And they make me think of my Mom, which is a sweet memory. I hope you love them as much as I do. Enjoy!

stack of four chocolate swirled peanut butter cookies

The best Peanut Butter Cookie Recipes:

Chocolate Swirled Peanut Butter Cookies

These peanut butter cookies have a lovely swirl of chocolate mixed in. They turn out perfect – not too soft and not too crisp.

Recipe Details

Prep Time: 30 mins

Cook Time: 15 mins

Chill Time: 1 hr

Total Time: 1 hr 45 mins

Course: Dessert

Cuisine: American

Keyword: chocolate, peanut butter, peanut butter cookies

Servings: 66 cookies

Calories: 143kcal

Ingredients

PEANUT BUTTER COOKIE DOUGH:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup granulated white sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • cups all-purpose flour
  • teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

CHOCOLATE SWIRL:

  • 12 ounces semi-sweet chocolate chips
  • One 14-ounce can sweetened condensed milk
  • 1 tablespoon shortening

Instructions

MAKE THE PEANUT BUTTER COOKIE DOUGH:

  • In a large bowl use an electric mixer to cream the butter, peanut butter, sugars and eggs.

  • In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet mixture and blend together until combined.

  • Divide the dough into 2 parts. Pat into balls, wrap with plastic wrap, and refrigerate until more firm (about an hour should be perfect).

MAKE THE CHOCOLATE SWIRL:

  • In a medium bowl, heat the chocolate chips with the sweetened condensed milk and shortening in the microwave. Set for a minute, stir, then 30 seconds more, stir… continue until melted and smooth.

ASSEMBLE AND BAKE:

  • Roll out 1 ball of dough into a large rectangle (about 11×15-inches, not too thin) on a thin floured towel. (The dough will be soft, so roll gently).

  • Spoon dollops of the chocolate mixture onto the rolled out dough (using about ½ of the chocolate), then spread carefully to cover most of the rectangle.

  • Using the towel as a guide, carefully lift the towel to help roll the rectangle into a log. Wrap the “log” in the towel and place into the freezer for about 20 minutes, or until the log has had a chance to firm up slightly. It’s okay to leave it in the freezer longer than 20 minutes. It’s easier to cut when firm.

  • While the first batch is in the freezer, roll out the second ball of dough. If the chocolate mixture has firmed up a bit, just stick it back in the microwave to melt again. Stir until smooth and spread the remaining chocolate on the rolled out dough. Roll up into a log and freeze until ready to bake.

  • When ready to bake, preheat the oven to 350°F. Line cookie sheets with parchment paper or silpat mats.

  • Remove the firmed-up cookie log from the freezer and cut into ¼-inch slices.

  • Bake on the prepared cookie sheets 13 to 15 minutes, or until the cookies no longer look or feel gooey.

Notes

  • Do not use natural peanut butter for this recipe. You won’t have good results.

Nutrition

Serving: 1cookie, Calories: 143kcal, Carbohydrates: 17g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 104mg, Potassium: 89mg, Fiber: 1g, Sugar: 12g, Vitamin A: 116IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg

Peanut Butter Chocolate Swirl Cookies

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