December 09, 2013

Peanut Butter Chocolate Swirl Cookies


I can hardly believe it, Christmas is less than 3 weeks away. I thought it was definitely time to bake some Christmas cookies.

My husband likes to treat himself once in a while by getting those chocolate peanut butter cups so I thought I'd surprise him with these yummy cookies that resemble the taste of those cups. Well we both got surprised by how much we enjoyed them. I decided I had better put some away if I want to have any left for the Holidays : –)

Not only do they taste wonderful but they are very attractive looking on cookie platter. 

Enjoy!

IMG_6043

Ingredients:
2/3 cup butter, softened
2/3 cup smooth peanut butter
1 cup sugar
1 egg
1-1/2 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 oz. (175 gr.) dark chocolate

Directions:
Beat together in a large mixing bowl, butter, peanut butter and sugar until smooth. Beat in egg and vanilla.

In a separate bowl stir together flour, baking powder, baking soda and salt. Stir about two thirds of flour into the butter mixture with a spatula until all mixed in. Add more flour as needed. (Dough should not be dry, but smooth and soft enough that it doesn't crumble when you start rolling it out. If that should happen, add some sour cream, 1 tablespoon at a time until dough is soft enough). Divide dough in three portions.

Melt chocolate over hot water; set aside.

Place one third of dough on a large piece of waxed paper; cover with another piece of waxed paper and roll out into 8 inch x 10 inch rectangle. Remove top paper. Spread with one third of the melted chocolate. Using bottom paper as a guide, roll up jelly roll style. Wrap the waxing paper around it twisting ends to seal. Repeat with the remaining dough and chocolate. Refrigerate logs until firm (3 hours).

Unwrap logs one at a time and using a sharp knife cut into 1/4 inch thick slices. Place them on lightly greased cookie sheets.

Bake at 350° F oven for 10-12 minutes or until light golden. Let cool for 5 minutes before removing cookies from the cookie sheet.

Makes: about 68 cookies

Note: Logs can be refrigerated for up to 3 days or frozen for up to 3 weeks. Let thaw for 20 minutes.
Cookies can be stored in airtight container for up to 5 days or frozen for up to 3 weeks.

Happy Baking!

Leia’s Culinary Treasures

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