Peanut Butter Chocolate Swirl Cookies
Slice and bake peanut butter chocolate swirl cookies with turbinado sugar coating. These shortbread pinwheel cookies are crunchy and crumbly. They're great for gift giving because of their long shelf life! Yield: about 3 dozen (36 one-centimeter thick cookies)
Servings: 36
Ingredients
Peanut Butter Dough:
- ¾ cup unsalted butter (170 g), softened, room temp
- ¾ cup granulated sugar (150 g)
- ½ cup smooth peanut butter (130 g)*
- 1 large egg room temp
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (260 g)*
- 1 teaspoon kosher salt *
Chocolate Dough:
- ¾ cup unsalted butter (170 g), softened, room temp
- ¾ cup + 2 Tablespoons granulated sugar (175 g)
- 5 Tablespoons unsweetened cocoa powder (30 g)
- 1 large egg room temp
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (260 g)*
- 1 teaspoon kosher salt *
Baking:
- 1 large egg white
- ½ cup turbinado sugar or as needed
Instructions
Peanut Butter Dough:
- Prepare five sheets of parchment paper cut to 10×15-inches. Use two sheets for peanut butter dough, reserve two sheets for chocolate dough, and remaining sheet for assembly. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat together butter and sugar until smooth. Add peanut butter and mix until incorporated. Add egg and vanilla. Mix until well combined. Scrape down sides of bowl as needed to ensure thorough mixing.
- Add in flour and salt. Mix on low speed until there are no longer any dry streaks of flour. Scrape down bowl as needed. The dough will look sticky.
- Place dough on one of the parchment cutouts. Place second parchment paper on top. Use a rolling pin to roll dough into a rectangle the same size as parchment paper. Place dough on half sheet baking sheet. Set aside while you prepare chocolate dough.
Chocolate Dough:
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat together butter and sugar until smooth. Add cocoa powder and mix until incorporated. Add egg and vanilla. Mix until well combined. Scrape down sides of bowl as needed to ensure thorough mixing.
- Add in flour and salt. Mix on low speed until there are no longer any dry streaks of flour. Scrape down bowl as needed. The dough will look sticky.
- Place dough on one of the parchment cutouts. Place second parchment paper on top. Use a rolling pin to roll dough into a rectangle the same size as parchment paper. Place dough on half sheet baking sheet on top of peanut butter dough. Tightly cover baking sheet with plastic wrap. Chill in the fridge for at least one hour up to 24 hours.
Assembly:
- Remove chilled doughs from the fridge. Unstack the doughs and place on a flat clean surface. Allow to sit at room temperature for 20-30 minutes* to soften.
- Peel the top parchment from the peanut butter dough. Peel the top parchment from the chocolate dough. Position peanut butter dough lengthwise, with the long side facing you (parallel to you). Invert chocolate dough and place exposed chocolate dough over peanut butter dough allowing ½-inch of the peanut butter dough to be exposed underneath. That means ½-inch of the chocolate dough will hangover on the top.
- Peel off the parchment paper from the chocolate dough. Fold the exposed ½-inch peanut butter dough directly over the chocolate dough. Lift up the parchment paper under the peanut butter dough and use it to gently fold and roll the peanut butter and chocolate doughs into a 15-inch log.
- Remove the parchment backing. Use remaining parchment paper to roll over log. Roll the log back and forth to tighten the spiral. Wrap lightly in plastic wrap. Place in the fridge for at least two hours up to 24 hours. During the first hour, remove log and reroll it (while still encased in parchment and plastic wrap) to ensure a round shape cookie every 20 minutes, for a total of three times.
- At this point, wrapped roll may be stored in the fridge for up three days or kept frozen for up to a month.*
Baking:
- Preheat oven to 350℉. Line several baking sheets with parchment paper or reusable silicone baking mat.
- Remove cookie log from the fridge. Remove plastic wrap and parchment paper covering. Use a sharp knife to slice cookie log into 1-cm thick rounds.
- Using a pastry brush, wet the edges of the cookie with egg white. Roll the wet edges into turbinado sugar or coarse sugar.
- Space cookies evenly on prepared sheet tray and bake for 12-15 minutes, rotating sheets midway through baking. Bake until cookies are lightly golden and set along the edges. Cool cookies in sheet pan for 3-5 minutes. Then, use an offset spatula to transfer warm cookies to wire rack to further cool.
Notes
Ingredients:
- Peanut Butter: for best results use no-stir homogenous smooth peanut butter like Jif or Skippy. Natural peanut peanut butter that require stirring may separate during dough chilling.
- Flour: for best results weight dry ingredients. If using cup measurements, use the "stir and spoon method."
- Salt: Recipe uses Diamond Crystal kosher salt.
- 1 teaspoon Diamond Crystal = 1/2 teaspoon Morton kosher salt or 1/2 teaspoon fine sea salt.
- Cocoa Powder: use any kind of unsweetened cocoa powder such as Dutch-processed, natural, black, etc.
Nutrition
Calories: 190kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 152mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 252IU | Calcium: 9mg | Iron: 1mg