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Peanut Chocolate Whirls

The mouthwatering combination of chocolate and peanut butter is irresistible in these tender swirl cookies. My daughters and I have such fun making and sharing these yummy snacks. —Joanne Woloschuk, Yorkton, Saskatchewan
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions

  • In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
  • Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16x12-in. rectangle.
  • In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Spread over dough to within 1/2 in. of edges. Tightly roll up jelly-roll style, starting with a short side. Wrap in plastic. Refrigerate for up to 30 minutes.
  • Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
2 cookies: 216 calories, 12g fat (4g saturated fat), 12mg cholesterol, 139mg sodium, 25g carbohydrate (17g sugars, 1g fiber), 3g protein.
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  • ANN23GER
    Oct 5, 2007

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