My friend Michael, who lives in Colorado, sent me his peanut butter chocolate swirl cookie recipe. The ingredients were few and simple, and it was easy to make. The only challenge was I could not find a good brand of creamy non-crunchy peanut butter in the store today. So I improvised and bought creamy almond butter instead. It turned out great.
Recipe:
1/2 cup of peanut butter or almond butter
100g of brown sugar
100g of granulated sugar (I found the cookies to be a tad too sweet so I’d reduce the sugar next time, perhaps to 75g)
1 stick of butter (113g)
1 egg (unbeaten)
180g of all purpose flour (sifted)
1/2 tsp of baking soda
1/2 tsp of salt
10oz semi-sweet chocolate chips
Melt chocolate chips in a bowl (bowl should not touch boiling water). Let melted chocolate cool.
Cream butter, both sugars, and peanut/almond butter together until soft and fluffy.
Add egg and beat.
Add flour, baking soda, and salt - mix well.
Roll dough into a rectangle half an inch thick - I used my silicon baking sheet as the base and a size guide.
Spread the cooled melted chocolate over the rectangular dough, leaving a 1-inch border on one length (see picture).
Roll dough length-wise towards the 1-inch border and wrap in silicon baking sheet, wax paper, or saran wrap.
Refrigerate dough for an hour or two until firm.
Cut dough into 1/2-inch slices and place on un-greased baking sheet.
Bake at 375F for 12 minutes and let cool on wire rack.
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