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.
PEANUT BUTTER-CHOCOLATE SWIRL COOKIES
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