Peanut Butter-Chocolate Swirl Cookies

photo 4-33

I discovered these cookies as a part of William-Sonoma‘s “Cookie of the Day” blog during the Christmas season, but they are good any time of the year.  These cookies remind me of a Reese’s Peanut Butter Cup.  The combination of peanut butter and chocolate is the perfect accompaniment for a glass of milk.  It takes a bit of practice to get the chocolate and peanut butter swirl just right but once you do, the cookies make for a pretty presentation.  I love them warm and fresh out of the oven.  Because you bake the dough when it is frozen, you can easily keep a roll in the freezer and slice off a few cookies when you need (or want) them.



1 cup unsalted butter, at room temperature

1 1/2 cups firmly packed light brown sugar

2 large eggs

1 cup all-natural creamy peanut butter

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12-ounce bag semi-sweet chocolate chips

  • In the bowl of a mixer fitted with the paddle attachment, beat all but 1 tablespoon of the butter and the sugar on medium-high speed until lightened.
  • Beat in the eggs, one at a time, scraping down the bowl after each addition.
  • Beat in the peanut butter and vanilla extract until smooth.
  • Sift the flour, baking soda, and salt together in a small bowl then carefully stir into the peanut butter mixture.
  • Cover the bowl and refrigerate the dough for at least 30 minutes.
  • Meanwhile, in a heatproof bowl set over a saucepan filled with an inch of water, melt the remaining 1 tablespoon of butter with the chocolate chips over a very low heat.  Stir until smooth then let cool slightly.
  • Divide the dough into 2 balls.  Place 1 dough ball on a large piece of floured parchment paper.  Flour the top of the dough, place another piece of parchment over the ball and roll into a rectangle about 10 by 15 inches.  The dough should be about 1/8 of an inch thick.
  • Spread the rectangle with half of the melted chocolate, leaving a 1-inch border on the long side closest to you.
  • Starting with the long side farthest from you and using the parchment paper for assistance, carefully roll the dough towards you to form a tight log.
  • Place the log seam side down on the parchment paper twisting the ends to hold it tight.
  • Repeat with the remaining dough and chocolate.  Refrigerate or freeze until firm.
  • Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.
  • Unwrap the logs and cut crosswise into 1/4 inch thick slices.
  • Space the cookies evenly on the cookie sheet and bake for 10 minutes or until golden.
  • Allow the cookies to cool slightly on the pan before moving to a wire rack to cool completely.

Yields:  6 dozen cookies

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One thought on “Peanut Butter-Chocolate Swirl Cookies

  1. […] Peanut Butter Chocolate Swirl Cookies […]

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