Tuesday, November 6

Peanut Butter Chocolate Swirl Cookies



Today's creation was made almost 100% by my two son's Owen age 5 and Chase age 3. They did the measuring. They did the mixing. The even did the rolling. The only things I did were tell them the amounts, did the cutting, and put them in the oven!


The idea behind them was even Owen's idea. He wanted to put some peanut butter inside a chocolate cookie. So with some brainstorming we came up with this idea.

Though these cookies have a good amount of sugar. They are whole wheat and have some peanut butter. So they are a tad healthier for the kiddos.




Peanut Butter Chocolate Swirl Cookies

Ingredients for the chocolate layer:

1/2 cup sugar
1/2 cup room temperature unsalted butter
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 medium egg
1/4 cup coco powder
1 1/4 cups white whole wheat flour

Ingredients for the peanut butter layer:
(Slightly adapted from Take a Mega Bite)

3/4 cup + 2 tbs  peanut butter
1/2 cup sugar
1/4 cup + 2 tbs packed  brown sugar
3 T honey
1 cup white whole wheat  flour
1 1/4 t baking powder
1/4 tsp salt
1/4 cup milk

Directions:

For the chocolate:
In an electric mixer beat butter, egg, sugar, salt and vanilla until fluffy. In a separate bowl whisk remaining dry ingredients together. Mix into wet ingredients. Dough should come together and be only slightly sticky still. Form into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

For the Peanut Butter layer:

Cream peanut butter, sugar, brown sugar, and honey together. Add in your dry ingredients. Mix until combined. Mix in milk 1 tbs at a time until dough has  come together and is only slightly sticky. Form cookie dough into  a disk, wrap in plastic and refrigerate for 30 minutes.

To assemble:

On a floured surface roll each cookie dough into a rectangle until it is about 1/8-1/4 inch thick. Place the peanut butter dough on top of the chocolate dough. With your hands roll them together into a log.

Form it a bit with your hands to tighten the doughs together so it's nice and round.

With a sharp knife, slice into 1/4 inch slices. If they start to unroll or get misshapen. Go ahead and form into circles with your hands.

Place onto parchment paper lined cookie sheets. Bake at 350 for about 10 minutes. Allow to cool for 15 minutes before removing from the cookie sheet onto a cooling rack.

Recipe yields, 2 1/2-3 dozen cookies.


 
Photobucket

28 comments:

  1. Anything with peanut butter & chocolate and Im there! Love these! Your kiddos did great! :)

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  2. These are so pretty! And such a fun project for you guys. :)

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  3. Those look so good! I love that your boys did most of the work with you. You just might have a few little foodies on your hands:-)

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    1. They are little foodies! I hope it sticks...

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  4. These look fabulous! Great idea letting your kids help you in the kitchen - it's never too early! Pinning :)

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    1. You are right it is never too early! They have been in the kitchen since day one.

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  5. Your kids are completely brilliant. These are adorable.

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  6. Love that you made these with white whole wheat flour! Your kids did a wonderful job! :)

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    1. We use white whole wheat flour whenever possible. It's the only way I can trick my family into whole wheat!

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  7. aww so cute. i love having the kids in the kitchen baking with me.

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  8. They look awesome! Thanks for sharing :)
    Shushkat

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  9. What a great job! Kudos to them (and to you for having the patience to let them do it!)

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  10. I love PB and chocolate together, beautiful swirls!

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  11. They look awesome! Good job to your kiddos 'cause the cookies look perfect!

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  12. Carrie, these cookies are GORGEOUS. The swirl - I am mesmorized. How clever. and pretty! Owen and Chase (love their names!) are such wonderful helpers. :) These look SO GOOD. PB + Choc is my weakness :)

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  13. C is for cookie - its good enough for me! And these? THESE are more than fantastic!!

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  14. Looks like you have a couple of future bakers in the house! =)

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  15. This dough just didn't work for me at all. I tried it even in the freezer and I couldn't get it to keep it's swirl and it was a disaster. I even had it in the fridge overnight before trying to initially work with it. It was just a mess and I'm very sad about it.

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    1. I'm sorry they did not work for you.

      When you say it was a disaster, did you make any adaptions to the recipe? Why didn't it work, was it too dry? Too wet? I've made these twice now with no problems.

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    2. The chocolate dough for me was beautiful and seemingly perfect. I followed the peanut butter dough recipe to the tee, and it came out VERY crumbly. It seemed like it just wasn't binding, regardless of how much milk I added. I ended up rolling it out, and taking the flattened pieces and layering them on top of the chocolate dough, and then pressing them down into a layer with my hands. It was still crumbly, but with some work, I was able to roll it into a log to cut. I ended up cutting mine with string so that I wouldn't lose the shape. The swirls are there, but it still seems like a binder might be missing (an egg?) from the peanut butter dough. (Shrug!) Any thoughts?

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    3. Rachel it was originally a vegan recipe so there was no egg in the PB cookie. I will be revisiting this recipe this week and trying to work the kinks out to see what's going wrong. Thank you so much for your input.

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