Best Peanut Chocolate Whirls Recipes
PEANUT CHOCOLATE WHIRLS
The mouthwatering combination of chocolate and peanut butter is irresistible in these tender swirl cookies. My daughters and I have such fun making and sharing these yummy snacks. -Joanne Woloschuk, Yorkton, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- 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. , Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16x12-in. rectangle., 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. Refrigerate for up to 30 minutes., 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.
Nutrition Facts : Calories 216 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 139mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT CHOCOLATE WHIRLS (COOKIES)
These were a must for Christmas every year when I was growing up. By the time I got to be 10 I was making them myself.
Provided by Kathie Carr
Categories Cookies
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a mixing bowl, cream shortening, peanut butter and sugar. Add egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or more, until easy to handle. Turn onto a lightly floured surface; roll into a 16 by 12 inch rectangle.
- 2. Melt chocolate chips; cool slightly. Spread over dough to within 1/2 inch of edges. Tightly roll up jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate for 30 minutes. Unwrap and cut into 1/4 inch thick slices. Place 1 inch apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Do NOT over-bake. These should not be hard cookies.
- 3. Refrigerating dough well is the key to making these cookies. If they are too soft (because it is warm) the dough will not hold up. Work quickly once dough is removed from the refrigerator.
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