9/19/12

Chocolate Peanut Butter Swirl Cookies


This recipe for freezer cookie dough that you can slice and bake takes  two great flavors: Peanut Butter and Chocolate and marries them into a great swirl cookie.  This recipe can be made from your favorite "from scratch recipes" or you can use a convenient mix to whip these together.

I love being able to store slice and bake cookie dough in the freezer for quick treats or even use the dough itself as a gift for a friend or co-worker during the holidays.  If you want some more recipes for making slice and bake cookies in bulk for the holidays visit: Slice & Bake Part 1 and Slice & Bake Part 2.

Tonight I used 2 mixes from the store. This recipe makes 2 (10 inch) logs of slice & bake cookie dough, and I  had one roll of cookie dough in the freezer and the other baking in the oven for a late night munchie for teenagers in about 15 minutes. I highly recommend a large gallon of milk on hand for these cookies!

Chocolate Peanut Butter Swirl Cookies (Slice & Bake)









Ingredients:
1 pouch peanut butter cookie dough (I used Betty Crocker)
1 pouch Chocolate-Chocolate Chunk cookie dough (I used Betty Crocker)
(Eggs, Oil, & Water according to cookie package directions)

Jan's Tip: I found the Chocolate cookie dough a little too sticky to work with, so I added about a 1/4 cup of flour and mixed it in to the dough.
              Know what my dough was missing? Since the chocolate pouch of dough had chocolate chunks in it, I should have thrown in a cup or so of peanut butter chips into the peanut butter dough! 

Directions:

In two separate mixing bowls, mix both cookie mixes according to the package directions.
Spread out a piece of parchment paper or waxed paper on a work surface.
Divide each cookie dough  in half. Put one half of each flavor on the parchment paper.
Forgot to take a picture before I started
smooshing them together!













Knead one peanut butter and one chocolate portion together 5-10 times or until it just begins to swirl.
Don't knead it too much or it'll mix into one chocolate looking dough.
Shape into a 10 inch log.
Makes sure you can still see both chocolate
and peanut butter dough in your log.












Wrap in plastic wrap, and store in a freezer bag.
Repeat with remaining dough.
Freeze until ready to use.

TO BAKE COOKIE DOUGH:

Thaw cookie dough in refrigerator overnight.
Unwrap and cout into 1/4 inch slices.
Here's what a slice of unbaked dough
looks like!











Place 2 inches apart on lightly greased bakign sheet. Bake at 350 degrees for 8-10 muntes or until bottoms are lightly browned.  Cool for at least 2 minutes on pan before trying to move cookies to a wire  rack. (Don't rush it or they'll crumble!)
Cookies chillin' out on the pan before I put them on a rack to cool.
They are soooo moist! 




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