This recipe can be made from your favorite "from scratch recipes" or you can use a convenient mix to whip these together.
I love being able to store slice and bake cookie dough in the freezer for quick treats or even use the dough itself as a gift for a friend or co-worker during the holidays. If you want some more recipes for making slice and bake cookies in bulk for the holidays visit: Slice & Bake Part 1 and Slice & Bake Part 2.
Tonight I used 2 mixes from the store. This recipe makes 2 (10 inch) logs of slice & bake cookie dough, and I had one roll of cookie dough in the freezer and the other baking in the oven for a late night munchie for teenagers in about 15 minutes. I highly recommend a large gallon of milk on hand for these cookies!
Printable RecipeChocolate Peanut Butter Swirl Cookies
Ingredients:
1 pouch peanut butter cookie dough (I used Betty Crocker)
1 pouch Chocolate-Chocolate Chunk cookie dough (I used Betty Crocker)
(Eggs, Oil, & Water according to cookie package directions)
Jan's Tip: Know what my dough was missing? Since the chocolate pouch of dough had chocolate chunks in it, I should have thrown in a cup or so of peanut butter chips into the peanut butter dough!
Directions:
- In two separate mixing bowls, mix both cookie mixes according to the package directions.
- Spread out a piece of parchment paper or waxed paper on a work surface.
- Divide each cookie dough in half. Put one half of each flavor on the parchment paper.
- Knead one peanut butter and one chocolate portion together 5-10 times or until it just begins to swirl.
- Don't knead it too much or it'll mix into one chocolate looking dough.
- Shape into a 10 inch log.
- Knead one peanut butter and one chocolate portion together 5-10 times or until it just begins to swirl.
- Don't knead it too much or it'll mix into one chocolate looking dough.
- Shape into a 10 inch log.
- Wrap in plastic wrap, and store in a freezer bag.
- Repeat with remaining dough.
- Freeze until ready to use.
TO BAKE COOKIE DOUGH:
- Thaw cookie dough in refrigerator overnight.
- Unwrap and cout into 1/4 inch slices.
- Place 2 inches apart on lightly greased bakign sheet. Bake at 350 degrees for 8-10 muntes or until bottoms are lightly browned. Cool for at least 2 minutes on pan before trying to move cookies to a wire rack. (Don't rush it or they'll crumble!)
Here are some more #ChristmasCookies Ideas to Inspire You!:
- Candied Ginger Shortbread by Palatable Pastime
- Caramel-Stuffed Snickerdoodles by The Redhead Baker
- Chocolate Cake Mix Christmas M&M Cookies by Family Around the Table
- Chocolate Chip Mint Cookies by A Day in the Life on the Farm
- Chocolate Peanut Butter Swirl Cookies by Frugal Pantry
- Cinnamon Cranberry Pudding Cookies by Jonesin’ For Taste
- Coffee Shortbread Cookies by A Kitchen Hoor’s Adventures
- Coffee-Kissed Pizzelle by Culinary Adventures with Camilla
- Dark Chocolate Dipped Orange Biscotti by Making the Most of Naptime
- Easy Bourbon Cherry Chocolate Press Cookies by Girl Abroad
- Gingerdoodles by Making Miracles
- Ginger Chocolate Chip Cookies by Kate’s Recipe Box
- Mexican Chocolate Chip Crinkle Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Sandies by Corn, Beans, Pigs & Kids
- Peppermint Shortbread by Feeding Big
- Pignoli Cookies by Love and Confections
- Place Setting Sugar Cookies by The Freshman Cook
- Santa’s Chocolate Chip Cookies by Soulfully Made
- Santa’s Thumbprint Cookies by Cindy's Recipes and Writings
- Soft Cinnamon Sugar Cookies by Daily Dish Recipes