December 21

Today wraps up my "12 Days of Holiday Sweets" (where did the month go???). And there couldn't be a more perfect ending than these chocolate peanut butter cookies. First, they're cookies! I know we've made pound cake and chocolate bark and granola during this series but, really, this season always feels like the cookie season. 

The recipe was requested by Tina S.. She sent me the recipe after we chatted about the holiday season on Facebook. I'm so glad we had that conversation! Because these cookies are seriously good. 

To make them, you  need two pieces of parchment and a bit of patience. You spread warm chocolate onto cookie dough and roll it up, as Tina says, "jelly roll-style". The resulting cookies are so tender that they melt on your tongue, leaving behind the earthy flavor of peanut butter with a hint of chocolate from the swirl. 

Thanks to Tina for sharing the recipe! 

For the Cookies

1 1/2 cups (6 ounces) white rice flour
1/2 cup cornstarch
1/2 cup sweet rice flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum

Wet Ingredients

1 cup (2 sticks; 8 ounces) butter, softened
1 cup  firmly packed dark brown sugar
1 cup smooth peanut butter
1 large egg
1 teaspoon vanilla extract

For the Filling

6 ounces semisweet chocolate pieces
1 teaspoon butter

1. In a medium bowl, whisk together dry ingredients, set aside.
2. In bowl of stand mixer fitted with paddle attachment, cream together butter and dark brown sugar until thick paste forms. Add peanut butter, cream until smooth. Stop mixer. Scrape down bottom and sides of the bowl. Add egg and vanilla extract, cream until smooth, about 30 seconds.
3. Stop mixer. Add dry ingredients. Mix until dough forms. Generously white rice flour your countertop. Turn dough out onto counter and pat into a round. Use a knife and cut dough in half.
4. Place one half of the dough on a piece of parchment paper. Roll into a rectangle, about 8x10-inches. Set aside. Repeat with remaining dough. (Each piece of dough should be on its own piece of parchment.
5. Prepare the filling. Melt chocolate in microwave-safe bowl. Add butter and still until smooth. Allow to cool for two minutes. let cool completely. Spread each dough-rectangle with half of the chocolate mixture.
6. Starting with the long edge, roll dough tightly, using parchment to aid the rolling, if needed, into a log. Gently press edge to seal. Roll parchment around log and then wrap with plastic wrap to seal.
7. Refrigerate overnight.
8. Preheat oven to 375°F. Line baking sheets with parchment paper.
9. With sharp knife, cut 1/4-inch slices.
10. Place slices 1 1/2 inches apart on baking sheet.
11. Bake until golden brown, about 10 minutes. Allow cookies to cool on baking sheet for five minutes before transferring to a wire rack and cool.