Wednesday, April 1, 2009

sharing the love

This morning I made Chocolate Peanut Butter Swirled Cookies.

Recently a friend emailed me about these cookies. She had had them when I made a batch for my coworkers. 6 years ago. Impressive. It seems appropriate to file this recipe under "Rather Memorable".

The recipe has you make two separate doughs. One peanut butter and one chocolate and then swirl them together. I made the two doughs and decided to freeze half of each so I could whip up some more of these babies next week.

I also tweaked the recipe a little. I added a teaspoon of baking powder to each dough for a cakier cookie. And I did my stick-the-dough-in-the-fridge trick. I am loving playing with the shape of my drop cookies lately. I want them round and high and beautiful. I'm getting there. I have my eye on some sturdier cookie sheets that I have been dropping hints about to Dave. I think some fancy new cookie sheets would make for a marvelous Mother's Day! Don't you? (Dave? you reading this?)

Anyway, in an effort to be more generous with recipes (and in an effort to get this recipe to Zenub, the friend that asked for it) I present:

Chocolate Peanut Butter Swirled Cookies

PB Dough:

1 c butter
1 c peanut butter
1 1/4 c sugar
1 1/4 c brown sugar
3 eggs
2 t vanilla
2 1/2 c flour
1/2 t baking soda
1/2 t salt
1 t baking powder
1 c nuts (optional...I left them out b/c I used chunky peanut butter)

Choc Dough

1 c butter
3/4 c sugar
1 c brown sugar
3 eggs
2 t vanilla
2 1/2 c flour
1/2 c baking cocoa
1/2 t baking soda
1/2 t salt
1 t baking powder
2 c choc chips

Make each dough in a separate bowl.
Swirl the doughs together.
Refrigerate for 10-20 minutes. (optional)
Scoop out tablespoons of dough onto cookie sheets lined with parchment paper.
Bake for 15 min at 350.

makes: 9 1/2 dozen!!! (another reason why I froze half of the dough!)


Wendy said...

OK Robyn -- you are KILLING me here! I love to bake, and I love cookies even more, but I just started Weight Watchers again to get this baby weight off. Usually you just post beautiful photos of the luscious treats you make, and while it's difficult I *can* resist. But today you went and posted the recipe. How in the heck of the world am I supposed to resist these?! Super YUM!

Julie said...

YUM! Those look amazing! Thanks for the recipe.

Robyn said...

Wendy, you are so funny!!! These have, um, *good* fats! ;)

Tara Whalen said...

HOLY MOLY! ARE YOU KIDDING ME? Those sound like so much yum!

MandiCrocker said...


Robyn said...

Mandi! What are your tips for nicely shaped cookies? Do you like them lofty too?

Shannon said...

I was logging on thinking to myself...oh I hope she has a good cookie post on here (seriously!) and you didn't disappoint!

But I, too am like Wendy and am on month 3 of Weight Watchers. The hardest part is not baking for me. And Noah is sick so we are going to be in the house all day tomorrow. Do you think I can bake these and not eat them?!?

Shannon said...

Also couple questions...when you freeze dough, do you just wrap it in cellophane wrap? Do you think this is better than freezing actual cookies?

Also curious what kind of cookie sheets are you hoping for? I use the Pampered Chef stoneware and I'm not totally happy with them.

Firefly said...

I am pretty immune to cookies, but I LOVE all the response these cookies got on this post. So endearing to read all these exclamations and hear how happy these cookies are making everybody. It almost makes me want to bake.

Not quite, but almost.

Seeking La Loba said...

I can't believe we got a recipe!

Though I'm in shock about the butter and sugar quantities. It's like watching Barefoot Contessa. Baking for a diabetic makes me out of touch with the rest of the baking world.

Robyn said...

Shannon, I froze the dough in two ziplock bags. And I thought about freezing the cookies, but I thought the cookies would be better freshly baked rather than baked and then frozen. Plus, it makes so many, that it was nice not spending hours scooping cookies onto cookie sheets.

King Arthur Flour has a website and a catalog with great baking tools. I have their quarter-sheet cookie sheets (made by Chicago Metallic I think? something like that) and I want to get the half-sheet cookie sheets too. They are strong and thick and my other older sheets have warped out of shape.

Kirsten- I know!!!! So much sugar! I was even shocked by these quantities! You could probably make them with just the brown and omit the granulated altogether.

Goes On Runs said...

are the cookies you treated us with? any trick to swirling?