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Twelve (More) Days of Christmas Cookies: Chocolate Peanut Butter Swirl Cookies

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DAY 9: The great American classic taste combination: Chocolate & Peanut Butter. This fun-looking swirl cookie was inspired by a cookie failure last year. Unlike last year’s Peppermint Swirl Cookies, which looked cute but tasted awful, this cookie is both delicious and fun to look at. The kids’ memories were better than I thought: they were leery of trying these after being so disappointed last year. One bite and they were hooked though!

I used my standard Peanut Butter cookie dough recipe and pieced together a chocolate dough from a few that I like. The textures of the two doughs swirled together nicely for a soft, fun cookie.  Creating the swirl is an easy process:

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Lay 2 logs of dough side by side.

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Press together and gently twist.

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Pinch off a tablespoon-size chunk of dough and roll into a ball.

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RECIPE:

Chocolate Peanut Butter Swirl Cookies

  • Servings: Makes about 4 dozen cookies
  • Print

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Peanut Butter Dough
½ cup butter
½ cup creamy peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 ½ cups flour
1 tsp baking soda
½ tsp baking powder

Chocolate Dough
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 ¼ cups cocoa powder (I used Hershey’s Special Dark)
2 tsp baking soda
¼ teaspoon salt

Preheat oven to 350°F.

Peanut Butter Dough: Cream butter, peanut butter and sugars. Beat in vanilla and egg. Add dry ingredients and mix well.

Chocolate Dough: Cream the butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined. Add 1 cup flour, cocoa powder, baking soda and salt to mixing bowl; beat slowly until well combined. Mix in remaining 1 cup flour.

Roll half of each dough into a log. Press the two logs (of peanut butter and chocolate doughs) together and gently twist the doughs. Repeat with remaining halves of dough. Break off tablespoon-sized pieces of dough. Roll into balls. Place on ungreased cookie sheets. Bake for 9-11 minutes.

 

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars

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Twelve (More) Days of Christmas Cookies: Cream Cheese Cut-Out Cookies

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DAY 7: A nice alternative to regular Sugar Cookies, this dough can be rolled flat and cut into shapes with cookie cutters, or rolled into logs and cut into circles (super fast and easy!). For decorated “log-rolled cookies”: either roll the entire log in sprinkles before slicing, or slice and then top with sprinkles (press sprinkles into dough slightly).

I made these during the summer, so they don’t look very Christmassy, but with some fun Christmas sprinkles (I love the large variety packs that they sell at Target and other stores with the shaped sprinkles-trees, gingerbread men, holly, snowflakes!), they are an easy way to add fun sugar cookies to your Christmas Cookie Plate.

I also like to use this recipe when I am using cookie cutters with an imprint on the top (one that shows on the face of the cookie). Frosting covers up all of those great details. For those cookies, I mix sprinkles directly into the dough. Chill and roll out like regular sugar cookie dough and cut out with your cookie cutters. That way you get the imprint on the face and some festive sprinkles throughout the cookie.

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RECIPE:

Cream Cheese Cut-Out Cookies

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1 cup butter, softened
1 (8 oz) pkg cream cheese, softened
2 cups sugar
1 egg
1 tsp vanilla
4 cups flour
1 tsp baking powder
About ¼ cup “sprinkles” candies

Preheat oven to 375°F.

Beat butter and cream cheese with a mixer. Beat in sugar, egg and vanilla. Add half of the flour and the baking powder; mix well. Beat or stir in remaining flour and sprinkles (**For round cookies, don’t mix in sprinkles; see note below).

Chill dough for 1-3 hours. Roll to ¼” thickness. Cut out with cookie cutters. Bake at 375°F for 8-10 minutes. For a soft cookie, be sure not to overcook! Cool on a wire rack.

**For round cookies: Do not mix sprinkles into dough. Divide dough in half and roll into logs. Wrap in plastic wrap and chill dough. For sprinkles on outside edges: roll entire log in sprinkles, then cut into slices and bake. For sprinkles on top of cookies: Cut logs into slices; top with sprinkles. Press sprinkles into cookies slightly; bake as directed above.

Makes about 4 dozen sliced round cookies.

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies

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