Peanut Butter Swirl Cookies

If you like peanut butter and chocolate combined then you are going to love these cookies!
At the age of 10  they were the first cookies that I made by myself.  Mom had been making them until then and they were my favorite. So of course, this was the recipe that I chose for my first attempt at baking and they actually started my love of baking.  Ironically, shortly thereafter, I developed severe allergies to peanuts, walnuts, pecans and apples. So I haven't actually eaten this cookie for a long time. However, I enjoy making them and have continued to do so for others to enjoy. They are one of the top cookie requests from my kids, husband and previous co-workers.

Mix the cookies per directions, divide dough into two pieces and then pat each one into a ball 

Gently roll dough out on a lightly floured pastry cloth.  Melt chocolate in microwave (do not over cook or it will become stiff) and lightly spread on dough leaving 1/2 inch or so on outer edge.

Roll dough jelly-roll style. I then roll it back onto a piece of wax paper which enables you to place it in the refrigerator. Refrigerate for 10 minutes just to slightly harden the dough and chocolate. 

Slice cookies approximately 1/2 inch or less and place them 3 inches apart on a cookie sheet. Bake at 350 degrees F for 6 minutes or 8-10 minutes if cut thicker. 

Print Recipe

Ingredients

1/2 cup shortening
1/2 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon soda
2 tablespoons milk
1 package of milk chocolate chips or unsweetened chips

Directions

Preheat Oven to 350 degrees F.
Mix shortening, sugar, peanut butter, egg and vanilla together until creamy.
Add sifted dry ingredients and mix thoroughly into creamed mixture.
Slowly add  milk.
Split dough in half and pat into round balls.
Roll out each dough ball into a square pattern approximately 1/4 inch thick.
Melt about 2/3-3/4 cup chocolate chips per dough ball. (Note: I usually melt them in the microwave but do not overheat or the chocolate will become stiff and will not spread on this delicate dough).
Gently spread melted chocolate on rolled cookie dough. Do not go to the edge of the dough, leave about 1/2 - 1 inch around the edges.)
Roll dough jelly roll fashion. I usually roll them back onto waxed paper which makes it easier to carry to the refrigerator without causing cracks in the dough.
Chill in refrigerator for 10 minutes for chocolate to set up but not harden.
Slice cookies and place on a baking sheet.
Bake for 6 minutes if they are cut 1/2 inch thick or less or 8 to 10 minutes if sliced more than 1/2 inch thick. They should only be slightly browned around the edges. Do Not over bake.
Cool on a cookie rack and store in a tightly sealed container.

Authored by +Terri Henkels

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