Peanut Butter-Fudge Swirls

Had a craving for a peanut butter cookie today so I thought I would dig out one of my old recipes and start baking. These are easy and fun to make but don't last long at our house. One of my kids (who claims he does not like peanut butter) ate a handful and then just looked at me like "what?!" Good thing I snuck some dough before baking because after dinner when I went to get one they had all disappeared! Oh well, maybe next time!

This is the trickiest part of the cookie. Just slowly place the white dough on top of the chocolate dough.


Refrigerate cookie dough so it will slice evenly. Slice into 1/4-inch cookies...


Bake 2-inches apart. Maybe not even 2 inches...


Bake for 10 minutes and enjoy!


1/2 cup butter, room temperature
1/2 cup peanut butter
1/4 cup shortening
3 cups all-purpose flour
1-1/4 cups sugar
1 egg
1/3 cup milk
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1 square (1 ounce) unsweetened chocolate, melted and cooled

In a large mixing bowl beat butter, peanut butter and shortening with an electric mixer on medium to high speed about 30 seconds or until combined. Add about half of the flour. Add sugar, egg, milk, vanilla, soda and salt. Beat until thoroughly combined. Beat or stir in remaining flour. Divide dough in half. Set one portion aside. To the remaining portion, knead or stir in melted chocolate until thoroughly combined.

To shape dough, place each half of dough between 2 sheets of waxed paper. Using a rolling pin, roll each half into a 12x11-inch rectangle. Remove top sheets of waxed paper. Carefully invert peanut butter dough on top of chocolate-peanut butter dough. Remove waxed paper from top. If necessary, pat the 2 layers together to form the 12x11-inch rectangle. If desired, trim dough around edges. From the long side, roll up jelly-roll style, removing bottom sheet of waxed paper as you roll. Cut the roll in half. Wrap in waxed paper or plastic wrap, then chill for 4 to 48 hours.

Cut chilled dough into 1/4-inch-thick slices. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes or until done. Remove cookies and cool on a wire rack.