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3 from 1 vote

Peanut Butter Chocolate Whirligigs

Swirls of rich chocolate baked into soft peanut butter cookies make these Peanut Butter Chocolate Whirligigs both hypnotizingly delicious and fun to eat. The classic combo of peanut butter and chocolate makes for one irresistible cookie.
Prep Time25 minutes
Cook Time10 minutes
Chilling Time45 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Amy Nash

Ingredients

Peanut Butter Cookie Dough

  • 1/2 cup salted butter softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1 large egg
  • 1 1/2 cups (212g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Chocolate Swirl

  • 1 cup semisweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1 Tablespoon salted butter

Instructions

  • In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until creamy.
    1/2 cup salted butter, 1/2 cup creamy peanut butter, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) brown sugar
  • Add egg and beat until combined. Scrape bottom and sides of bowl.
    1 large egg
  • Add flour, baking soda, baking powder, and salt. Mix until combined. Set aside.
    1 1/2 cups (212g) all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • In a microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and butter. Melt for 60-90 seconds, stopping every 30 seconds to stir until smooth.
    1 cup semisweet chocolate chips, 1/2 cup sweetened condensed milk, 1 Tablespoon salted butter
  • Roll out cookie dough 1/4-inch thick between two large pieces of plastic wrap or waxed paper. Remove the top layer of plastic wrap and spread melted chocolate on dough in an even layer.
  • Use plastic wrap or waxed paper to roll cookie dough into a tight log from the long side. Wrap tightly and chill in the fridge for 30-45 minutes.
  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • Once dough has chilled, unwrap and slice into 1/4-inch discs using a serrated knife. Arrange on a baking sheet spaced 2-3 inches apart.
  • Bake for 10-12 minutes until lightly browned around edges. Cool on a wire rack.

Nutrition

Calories: 199kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 150mg | Potassium: 115mg | Fiber: 1g | Sugar: 15g | Vitamin A: 164IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1mg

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