Chocolate-Swirled Peanut Butter Cookies
Our kids most requested cookies are peanut butter and chocolate chip, so I came up with this recipe combining those favorite flavors. The two doughs swirled created a lovely pattern on the cookie. There's no need for additional decoration.
Our kids most requested cookies are peanut butter and chocolate chip, so I came up with this recipe combining those favorite flavors. The two doughs swirled created a lovely pattern on the cookie. There's no need for additional decoration.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup butter softened
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1/4 cup baking cocoa
- 1-1/4 cups all-purpose flour
- chocolate dough:
- 3/4 cup jif ® creamy peanut butter.samsclubad {height: }.reg_trademark{font-size: 10px; vertical-align: top;}
- Carbohydrate 3.05029662401245 g
- Cholesterol 17.328290603495 mg
- Fat 5.21798042964467 g
- Fiber 0.11929273788224 g
- Protein 0.322137649601542 g
- Saturated Fat 3.26285487324332 g
- Serving Size 1 1 Serving (13g)
- Sodium 752.704395231056 mg
- Sugar 2.93100388613021 g
- Trans Fat 0.366292675366362 g
- Calories 58 calories
Step-by-step
- In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, about 4 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.
- For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.
- Divide each portion in half. Knead one peanut butter and one chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate 3-4 hours or until firm.
- Preheat oven to 350degrees. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks.
Baking two distinct doughs in a single bowl requires careful attention to fat temperature and mixing duration, particularly when adapting recipes for specialized diets. Managing dual-dough requirements in a limited counter space calls for efficient organization of mixing bowls and baking sheets. Understanding how gluten development and fat saturation interact dictates the final mouthfeel of these slice-and-bake sweets.
- Substitute a standard 1:1 gluten-free flour blend containing xanthan gum directly for the all-purpose flour without altering the liquid ratios.
- Cream the butter, peanut butter, and sugars for a full 4 minutes to incorporate adequate air, ensuring the finished crumb stays tender rather than dense.
- Chill the shaped 10-inch logs for 3 to 4 hours until thoroughly firm, which prevents the slices from distorting under the knife.
- Slice the chilled logs precisely 1/4-inch thick to guarantee even heat penetration during the short baking cycle.
- Pull the pans from the oven at 6 to 8 minutes as soon as the bottoms show light browning, then leave the cookies on the hot pan for exactly 2 minutes to set their structure before transferring them to wire racks.
Precise chilling prevents the butter from melting too rapidly in the oven, which destroys the distinct layers necessary for a clean marble pattern. Controlling oven temperature at 350 degrees Fahrenheit ensures the exterior sets before the interior overcooks.
