My Mom used to make these delicious little bake & slice rolled chocolate-swirl cookies when I was growing up. I’m sure she got the recipe out of some sort of 70’s cheesy checkout-aisle mini magazine but it’s really a genius, wonderful recipe. Before Mom died, she still made them once a year during the holidays, hauling them on the airplane to bring to my house. I adore them and will eat far too many in one sitting. I took Mom’s recipe modified it a bit to make these chocolate swirled peanut butter cookies!
- unsalted butter
- creamy peanut butter
- white sugar
- brown sugar
- all purpose flour
- baking soda, baking powder and salt
- semisweet chocolate chips
- sweetened condensed milk
How to make Chocolate Swirled Peanut Butter Cookies:
The full, printable recipe is at the end of this post.
The first step is making the peanut butter cookie dough. In a large bowl use an electric mixer to cream the butter, peanut butter, sugars and eggs. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet mixture and blend together until combined. Divide the dough into 2 parts. Pat the dough into balls, wrap with plastic wrap, and refrigerate until more firm (about an hour should be perfect).
Next, make the chocolate swirl. In a medium bowl, melt the chocolate chips with the sweetened condensed milk and shortening in the microwave. Set for a minute, stir, then 30 seconds more, stir and continue until melted and smooth.
Roll out 1 ball of dough into a large rectangle (about 11×15-inches, not too thin) on a thin floured towel. (The dough will be soft, so roll gently). Spoon dollops of the chocolate mixture onto the rolled out dough (using about ½ of the chocolate), then spread carefully to cover most of the rectangle. Using the towel as a guide, carefully lift the towel to help roll the rectangle into a log. Wrap the “log” in the towel and place into the freezer for about 20 minutes, or until the log has had a chance to firm up slightly. It’s okay to leave it in the freezer longer than 20 minutes. It’s easier to cut when firm. While first batch is in the freezer, roll out the second ball of dough. If chocolate mixture has firmed up a bit, just stick it back in the microwave to melt again. Stir until smooth and spread remaining chocolate on the rolled out dough. Roll up into a log and freeze until ready to bake.