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Chocolate Peanut Swirl cookies

Updated: Nov 28, 2021

This recipe came about from another baking contest I entered. I came in second again, I was told the judges loved my recipe but the sponsor did not think there was enough of their product in my recipe so a rice crispy treat recipe won, there was no real baking, but due to it was made with all the sponsor's products it won.


1 1/4 cups of unbleached flour

1 cup raw sugar

1/2 cup brown sugar

1 1/2 sticks unsalted butter, room temp

2 eggs

2 teaspoons of vanilla extract

1 teaspoon of parking powder

1/2 teaspoon salt

1 cup dark chocolate chips

1 cup of roasted peanuts

2 tablespoons of raw sugar

1 teaspoon of saw


Place chocolate chips, peanuts, 2 tablespoons of sugar, and 1 teaspoon of salt into the food processor and pulse to form a crumb but almost a paste, Sert aside.

Place butter and sugars in a stand mixer and blend until smooth. Then add eggs and vanilla.

In a medium bowl whisk together the dry ingredients, and then add to the butter mixture and blend until incorporated. Place the bowl with the dough in the fridge for about an hour, covered.

Prepare a work surface by covering it with plastic wrap, turn out the dough and roll out to about 1/2 to 1/3 inch thick and a 9 by 12-inch rectangle. Sprinkle the chocolate peanut mixture in an even layer. Rolling from the 12inch end, roll into a log, wrap with plastic, and chill for another hour or until firm.

Preheat the oven to 350 degrees.

Remove dough and slice into 1/3 inch slices and place on a parchment paper-lined baking sheet and bake for about 15 minutes or until the edges start to brown. Transfer to a cooling rack.

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