Sunday, March 31, 2013

Peanut Butter-Chocolate Swirls

I was flipping through my Home Baked Comfort cookbook and found this awesome recipe. I could eat chocolate chip cookies all month long, but Rob cannot. I have to find creative ways to keep lots of chocolate in my diet. His weak spot-peanut butter. This is the perfect combination for us! Then as a bonus, I can freeze the dough and pull out however much I want and bake it. A big bonus for the two of us that take forever to finish a dessert! I highly recommend this one!

Peanut Butter-Chocolate Swirls

1 cup unsalted butter, room temperature
1 1/2 cups firmly packed light brown sugar
2 large eggs
1 cup good-quality unsweetened creamy peanut butter
1 tsp pure vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 bag semisweet chocolate chips

In the bowl of a mixture fitted with the paddle attachment, beat all but 1 tablespoon of the butter and the sugar on medium-high speed until lightened. Beat in the eggs one at a time, beating well after each addition. Beat in the peanut butter and vanilla until smooth. Sift the flour, baking soda, and salt into the bowl, and stir into the peanut butter mixture. Cover the bowl and refrigerate the dough for at least 30 minutes.

Meanwhile, in a heatproof bowl set over a saucepan filled with about an inch of water, melt the remaining 1 tablespoon butter with the chocolate chips over very low heat. Stir until smooth. Let cool slightly.



{This is where I changed up the recipe. I divided my dough into 4 balls for smaller portions.}Divide the dough into 2 balls. Place 1 dough ball on a large piece of floured parchment paper. Flour the top of the dough, place another piece of parchment on top, and roll into a rectangle. The dough should be about 1/8 inch thick. Keep sprinkling with flour if it gets too sticky, but dust off excess flour before adding chocolate mixture. {Show it who is boss!} 



Spread the  rectangle with half {or 1/4 in my case} of the chocolate mixture, leaving a 1-inch border on the long side closet to you. Starting from the long side farthest from you, and using the parchment paper to help, carefully roll the dough into a log. Place the log seam side down and wrap it in the parchment, twisting the ends to hold tight. Repeat with remaining dough and chocolate mixture. Refrigerate until firm, about 3 hours or ideally overnight. {I placed 3 rolls into the freezer.}




Space 2 racks evenly in the oven and preheat to 350 F. Line 2 large baking sheets with parchment paper. Unwrap the logs, trim the ends of each log then cut crosswise into slice about 1/4 
inch thick. Space cookies evenly on the prepared pans. Keep extra portion of the dough refrigerated until ready to bake, since you need to bake in batches.




 Bake until the cookies are puffed and lightly golden, about 10 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to the wire racks to cool completely.


One roll made about 15 little cookies for us. They are so delicious! Also a great idea for a party, since it makes about 6 dozen. Enjoy!







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