Chocolate Peanut Butter Swirl cookie
From bigcookiedude 14 years agoIngredients
- peanut butter dough: shopping list
- 2 1/2 C flour shopping list
- 1 tsp baking soda shopping list
- 1 tsp salt shopping list
- 1/2 lb butter, at room temperature shopping list
- 3/4 C packed brown sugar shopping list
- 1/4 C granulated sugar shopping list
- 1 pkg. (3.4 oz) Jello™ vanilla flavored instant pudding shopping list
- 2 ( large) eggs shopping list
- 1 tsp pure vanilla extract shopping list
- 3/4 C peanut butter shopping list
- 1 C peanut butter or semi-sweet chocolate chips shopping list
- chocolate dough: shopping list
- 2 1/2 C flour shopping list
- 1 tsp baking soda shopping list
- 1 tsp salt shopping list
- 1/2 lb butter, at room temperature shopping list
- 3/4 C packed brown sugar shopping list
- 1/4 C granulated sugar shopping list
- 1 pkg. (3.4 oz) Jello™ chocolate flavored instant pudding shopping list
- 2 ( large) eggs shopping list
- 1 tsp pure vanilla extract shopping list
- 1 C peanut butter or semi-sweet chocolate chips shopping list
How to make it
- Preheat oven to 350 degrees.
- Prepare peanut butter dough and chocolate dough separately.
- Sift together first 3 ingredients into a large bowl. Set aside.
- In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and extract, mixing until well blended. For the peanut butter dough, add peanut butter now. Scrape down sides of bowl as necessary. Slowly add flour, blending well.
- Remove dough and set aside. Prepare second flavor dough following directions as stated above.
- Place both doughs side by side in a large bowl, pressing them together gently. Do not blend them together too much.
- Using a standard ice cream scoop (2 oz), or rounded spoonful, scoop across the two flavors of dough, to get equal portions of peanut butter and chocolate in each scoop. Drop dough on to an un-greased cookie sheet. Press dough together as needed when scooping.
- For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-sized cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
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