|I envy neat bakers. I really do. Look how beautiful these cookies look on Salad in a Jar. I have no idea how she got them to be so beautifully round. I took so much care rolling up the dough and chocolate, but the round shape was overcom with gravity while the dough log chilled. No matter, the cookies still tasted amazing. Chocolate+peanut butter always makes a cookie worth eating, no matter how they look. I cut the cookies a little thicker than 1/4 inch, so the recipe only made four dozen for me and needed a minute or two more to bake.|
½ cup butter, softened
1 cup sugar
½ cup peanut butter
2 tablespoons milk
½ teaspoon vanilla extract
1 ¾ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup semi-sweet chocolate chips
Cream the butter and sugar until light and fluffy. Beat in the peanut butter, milk, vanilla extract, and egg. Stir in flour, salt, and baking soda.
In a small microwave safe bowl, microwave the chocolate chips for one minute, stirring after 30 seconds and set aside.
Press the dough into a ball and place between two sheets of waxed paper. Roll out into a 10 x 17 inch rectangle. Remove the top piece of waxed paper and spread the cooled chocolate over the top. Starting with the long side, roll up the dough with chocolate inside. Chill for 30 to 45 minutes.
Meanwhile, preheat oven to 375 degrees. Prepare your cookie sheets with silicone baking mats or parchment paper. Slice the chilled roll into ¼ inch thick slices and place onto the prepared cookie sheet. Bake for 10-12 minutes. Transfer to a cooling rack while still warm.
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