Ingredients: |
Ingredients: Prep Time: 30 mins
Cook Time: 15 mins
Chill Time: 1 hr
Total Time: 1 hr 45 mins
PEANUT BUTTER COOKIE DOUGH:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter (I usually use a full fat version for peanut butter or Skippy Natural. Not sure how reduced fat peanut butter is processed so I don't know the impact on baking.)
1 cup granulated white sugar
1 cup packed light brown sugar
2 large eggs
2½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
CHOCOLATE SWIRL:
12 ounces semi-sweet chocolate chips (I like Nestle Chips. Some chips can be to waxy so the flavor of the chocolate doesn't hold up)
One 14-ounce can sweetened condensed milk
1 tablespoon shortening
Instructions:
1.MAKE 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. Add the dry ingredients to the wet mixture and blend together until combined. (Don't overwhip, it should be creamy but not liquidly)
Divide the dough into 2 parts.
Pat into balls, wrap with plastic wrap, and refrigerate until more firm (about an hour should be perfect).
2. MAKE THE CHOCOLATE SWIRL:
In a medium bowl, heat the chocolate chips with the sweetened condensed milk and shortening in the microwave. Set for a minute, stir, then 30 seconds more, stir... continue until melted and smooth.
ASSEMBLE AND BAKE:
Roll out 1 ball of dough into a large rectangle (about 11x15-inches, not too thin) on a thin floured towel. (The dough will be soft, so roll gently). (I have also used wax paper and floured that instead of a thin towel)
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 the first batch is in the freezer, roll out the second ball of dough. If the chocolate mixture has firmed up a bit, just stick it back in the microwave to melt again. Stir until smooth and spread the remaining chocolate on the rolled out dough.
Roll up into a log and freeze until ready to bake.
When ready to bake, preheat the oven to 350°F. Line cookie sheets with parchment paper ( can also use a baking mat on the cookie sheet)
Remove the firmed-up cookie log from the freezer and cut into ¼-inch slices.
Bake on the prepared cookie sheets 13 to 15 minutes, or until the cookies no longer look or feel gooey.
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