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Mix-and-Match Swirl Cookies
Ingredients
for 6 servings
1 cup (230 g) unsalted butter, softened
1 ½ cups (300 g) sugar
1 large egg
1 teaspoon vanilla extract
2 ¾ cups (345 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
MIX-INS
½ cup (120 g) peanut butter
½ cup (150 g) chocolate hazelnut spread
2 tablespoons cocoa powder
¼ cup (80 g) strawberry jam
¼ cup (55 g) cream cheese
½ cup (50 g) chocolate cookie wafer
½ cup (115 g) cookie cream filling
½ cup (80 g) rainbow sprinkles
½ cup (85 g) white chocolate, melted
Preparation
- In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
- Add the egg and vanilla extract and mix until fully incorporated.
- Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
- Split the base dough in half, add your desired mix-ins, and incorporate them fully.
- We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
- Roll out each dough between two sheets of parchment paper until it’s ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
- Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
- Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
- Try additional combinations.
- Enjoy!
*Recipe on video and text may differ from each other!
How to cook Mix-and-Match Swirl Cookies:
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