Sunday, December 23, 2007

Peanut Butter Swirl Cookies

So here we go with the start of another category. Cookies. This time one of my favorite, actually everyone in my fam's favorite since my Mom made them for the first time a bajillion years ago when I was a kid. Peanut Butter Swirls. A holiday cookie with a decidedly unfancy appearance, but oh are they tasty. They are labor intensive so be prepared. That is likely why these cookies were made only at Christmas by my Mom....she was way too busy the rest the time chasing us 5 kids around.

The recipe:

Peanut Butter Swirl Cookies
1 -1/4 cups firmly packed light brown sugar
3/4 cup Peanut Butter
1/2 cup CRISCO all-vegetable shortening or
1/2 CRISCO Stick (I always use butter flavor Crisco)
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups All-Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt

1 1/2 c melted chocolate chips, I use semi-sweet or 70% 

Preheat oven to 375°F.

In the bowl of an electric mixer combine brown sugar, peanut butter, CRISCO Shortening, milk and vanilla extract; beat at medium speed until well blended.Add egg. Beat just until blended.In a medium bowl combine flour, baking soda and salt; add to creamed mixture at low speed. Mix just until blended.

Line a cookie sheet with wax paper. Roll out until it is approx 10X15, just about 1/4 inch thick. Lay another piece of wax paper over the top. Refrigerate for 10 minutes to chill the dough.

Melt chocolate. Stir until smooth and let it cool a couple of minutes. Remove the top layer of wax paper Spread evenly to 1 inch of the long edges, 1/4 inch on the short edges. From the long end carefully roll the dough to the opposite side. When done carefully press the remaining edge until sealed.

Dip a serrated knife in hot water, dry and slice into 1/4-1/2" slices. Clean knife as needed between cuts. Place each cookie as cut on parchment paper lined cookie sheet.

Bake 10-12 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.

This serves no purpose really other than show you how cool a Kitchenaide spins while mixing the dough. I know, easily entertained but what the heck, electrons are cheap in the age of digital imaging you can share anything.

Don't panic, I did in fact do a double batch of these cookies as a bunch were going out as gifts. But you get the idea on thickness and size. If you note I used a silicone rolling pin, worth the investment in those beasts as doughs really roll better with a lot less sticking than even a well oiled and floured wooden rolling pin.

I slipped the dough out of the bigger pan and put on a wooden cutting board for the chocolate spreading process. I can't stress enough you don't over chill the dough as it won't be flexible enough to roll without cracking. Having the chill not chilled enough or the chocolate too hot you get the dough all melty and it becomes a mess to work with...loses shape and chocolate runs all over while rolling. Most important is that you keep your knife warm and clean to make things easier. Once it gets caked with chocolate or dough it quits cutting and mashes and rips the dough. Gross mess at best.

My Mom uses crunchy peanut butter at times for a change. Up to you, I like it with crunchy for the cookie, the problems is I hate crunchy by itself. The whole creamy vs crunchy debate can be had elsewhere. Just wanted you to know the kind of peanut butter is up to you.

2 comments:

Bev. said...

Hi- found your recipe tonight for peanut butter swirl cookies. My mother used to make them and I would love to try. Can you tell me the type and amount for the chocolate?
Thanks!

frazgo said...

Bev...sorry I forgot one of the most important parts. I fixed the recipe itself as well, short version to save you a scroll: 1 1/2 c melted chocolate chips, I use semi-sweet or 70%