Peanut Butter Chocolate Swirl Cookies

In the bowl of a stand mixer with a paddle attachment cream all but 1 tablespoon of butter and sugar.  Beat in egg.  Add peanut butter and vanilla.  Beat until smooth.

Whisk together flour, baking soda, baking powder, and salt.  Stir into peanut butter mixture.  Mix until dough comes together and there are no more dry streaks.  Turn dough out and wrap in plastic wrap.  Chill dough in refrigerator for 30 minutes.

While the dough is chilling, set up a bain-marie (heatproof bowl set over a sauce pot filled with about one inch of water).  In the bowl, melt the 1 tablespoon of butter with the chopped chocolate and espresso powder.  Keep at low heat.  Stir until smooth.  Remove from heat once melted and let cool slightly.

Unwrap chilled dough.  Have two sheets of parchment paper cut to 10×15-inches.  Place dough on one piece of floured parchment paper.  Lightly flour the top of the dough and place the other parchment paper on top.  Roll the dough into a rectangle the same size as the parchment paper.  The dough should be about 1/8”-1/4” thick.

Remove top layer of parchment paper.  Spread the dough with the chocolate mixture, leaving a 1-inch border on one long side.

Gently and carefully, roll dough into a log.  Place log seam side down and wrap it tightly in parchment paper.  To have perfect rounds, you have place the log inside a paper towel roll.  Refrigerate until firm.  Its best to let the cookie dough sit overnight.

Preheat the oven to 350 degrees F.  Prepare baking sheets with parchment paper.  Wrap the logs and cut into equal slices about 1/4-1/2 inch thick.  Using your fingers or a pastry brush, wet the edges of the cookie with water.  Roll the wet edges into turbinado sugar/coarse raw sugar.

Space cookies evenly on prepared sheet tray and bake for 10-12 minutes until cookies are lightly golden and slightly puffed.  Let cookies cool on pan for a couple minutes before transferring to wire rack to cool completely.