Peanut Chocolate Whirls Cookies Recipes

PEANUT CHOCOLATE WHIRLS

Steps:

• 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.

CHOCOLATE-PEANUT BUTTER SWIRL COOKIES

Steps:

• Heat the oven to 350 degrees. Line two large rimmed baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the peanut butter and sugar on high just until combined, about 1 minute. Add the eggs and salt and beat on medium until well combined, about 1 minute. Transfer half the dough to a bowl or a clean work surface.
• Add the chocolate and cocoa powder to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
• Portion the peanut butter dough into 1 tablespoon scoops and the chocolate dough into heaping 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1 1/2 inches apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
• Bake the cookies until set and slightly puffed, 14 to 16 minutes, rotating the sheets halfway through baking. Transfer the baking sheets to wire racks to cool. (Cookies will be quite crumbly and delicate right after baking and need a few minutes to firm up.)

THE BIGGEST AND BEST PEANUT BUTTER COOKIES IN THE UNIVERSE!

Steps:

• Preheat oven to 350 degrees.
• Mix first 3 ingredients together in a small bowl.
• In another bowl, cream butter and peanut butter together.
• Add both sugars and mix well.
• Add eggs and vanilla to the wet mixture.
• Incorporate the flour mixture, then add the oats.
• Using an ice cream scoop (yes, THAT big!), place balls of dough 3 inches apart on parchment lined cookie sheets.
• Bake about 10 min, or until cookies have spread and edges are just turning golden brown.
• Remove from oven and let cool on cookie sheet for 5-10 min before removing to wire rack.
• If you're going to make PB cookie sandwiches:.
• Mix the three icing ingredients together.
• Spread a thin layer on the underside of one cookie.
• Sandwich another cookie on top.