Thursday, May 7, 2009

Peanut Butter Swirl Cookies

Peanut Butter Swirl Cookies
(Printable Version) 

2 sticks (8 oz) unsalted butter

1 cup packed light brown sugar

1 Cup granulated sugar

1 cup creamy peanut butter

1 teaspoon vanilla extract

1 large egg

2 TBL Milk

1 teaspoon baking soda

3/4 teaspoon salt (original recipe called for 1/2)

2 cups all purpose flour


2 teaspoons butter

6 oz semi-sweet chocolate, chopped( chocolate chips work fine)

Cream butter and sugars. Beat in peanut butter, vanilla ,milk and egg. Add baking soda and salt, stir until well distributed, then add flour and stir until it is absorbed. Chill dough for 45 minutes (no longer).
Meanwhile prepare the filling. Melt chocolate with butter in a bowl over hot (not boiling) water. Let cool slightly
Divide chilled dough in half. On a lightly floured surface roll each half into 10 X 8 inch rectangle and spread each rectangle with half the chocolate mixture, stopping about ½ inch from sides.Starting from long side roll up each rectangle jelly roll style to form 2 long rolls. Wrap separately seam side down in plastic wrap. Chill until firm (at least 2 hours)
Using a sharp knife, cut into 1/4 inch slices. Place 1 1/2 inches apart on a lightly greased baking sheet. Bake at 375 degrees for 10-12 minutes of until lightly browned. Transfer to wire rack to cool.
Makes about 32

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