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
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.
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.