 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 18 |
|
The mouthwatering combination of chocolate and peanut butter is irresistible in these tender swirl cookies, says Joanne Woloschuk of Yorkton, Saskatchewan. My daughters and I have such fun making and sharing these yummy snacks. Joanne Woloschuk, Yorkton, Saskatchewan Ingredients:
1/2 cup shortening |
1/2 cup creamy peanut butter |
1 cup sugar |
1 egg |
2 tablespoons milk |
1 teaspoon vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (6 ounces) semisweet chocolate chips |
Directions:
1. In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
2. Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle.
3. In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Spread over dough to within 1/2 in. of edges. Tightly roll up jelly-roll style, starting with a short side. Wrap in plastic wrap. Refrigerate for up to 30 minutes.
4. Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3 dozen.
|
|