Side Pannel
Chocolate Peanut Butter Swirl Cookies
Chocolate Peanut Butter Swirl Cookies
- Recipe Submitted by maryjosh on 10/18/2018
Ingredients List
- 1/4 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1/2 cup Stevia In The Raw® Baker's Bag
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla
- 1/2 tsp baking soda
Directions
Melt the chocolate chips in the microwave and stir until smooth. Set aside to cool slightly.
Put the peanut butter, Stevia In The Raw®, brown sugar, eggs, vanilla, and baking soda in a bowl. Stir until combined.
Move half of the dough into another bowl and stir the melted chocolate chips into one of the halves of dough.
Flatten the dough into rectangles, about 4 1/2 x 8 inches, on large pieces of parchment paper.
Flip the chocolate peanut butter dough rectangle onto the peanut butter cookie dough rectangle so that the dough is now sandwiched between the two pieces of parchment paper. Use a rolling pin to flatten both pieces into a large rectangle about 8 x 12 inches.
Roll up the dough starting at the long end and cut into 24 slices.
Divide between two parchment covered cookie sheets. Bake one sheet of cookies at a time.
Bake at 350°F for 6-8 minutes.
Slide the cookie covered parchment paper off of the cookie sheets onto the counter to cool.
Store in an airtight container.
Put the peanut butter, Stevia In The Raw®, brown sugar, eggs, vanilla, and baking soda in a bowl. Stir until combined.
Move half of the dough into another bowl and stir the melted chocolate chips into one of the halves of dough.
Flatten the dough into rectangles, about 4 1/2 x 8 inches, on large pieces of parchment paper.
Flip the chocolate peanut butter dough rectangle onto the peanut butter cookie dough rectangle so that the dough is now sandwiched between the two pieces of parchment paper. Use a rolling pin to flatten both pieces into a large rectangle about 8 x 12 inches.
Roll up the dough starting at the long end and cut into 24 slices.
Divide between two parchment covered cookie sheets. Bake one sheet of cookies at a time.
Bake at 350°F for 6-8 minutes.
Slide the cookie covered parchment paper off of the cookie sheets onto the counter to cool.
Store in an airtight container.
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