How To Make Homemade Chocolate Chip Cookies With Swirls

Chocolate Chip Cookies With Swirls

How To Make Homemade Chocolate Chip Cookies With Swirls?

Now you have a recipe for easy, soft and chewy perfect Chocolate Chip Cookies With Swirls.

Summer vacations are in full swing and mothers are worried so as to how to meet the neverending hunger pang problems of their youngsters.

There are a few mix-ins also that I’m sharing in this recipe.

➤ Related post: Easy Oreo Cookies Stuffed Chocolate Chip Muffins

Some of them are- strawberry swirl cookies, rainbow cookies, and hazelnut cookies also with swirls.

With lots of different great tips and tricks at your disposal so you can have amazing cookies every time!

How To Make Homemade Chocolate Chip Cookies With Swirls

With lots of different great tips and tricks at your disposal so you can have amazing cookies every time!

Course Cookies
Cuisine American

Servings 6
Calories 488 kcal

Author Ranjeeta Nath Ghai

Ingredients

• 1 cup (230 g) unsalted butter softened
• 1½ cups (300 g) sugar
• 1 large egg
• 1 tsp vanilla extract
• 2¾ cups (345 g) maida/all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder

For Mix-Ins

• ½ cup (120 g) peanut butter
• ½ cup (150 g) chocolate hazelnut spread
• 2 tbsp cocoa powder
• ¼ cup (80 g) strawberry jam
• ¼ cup (55 g) chocolate cookie wafer
• ½ cup (115 g) cookie cream filling
• ½ cup (80 g) rainbow sprinkles
• ½ cup (85 g) white chocolate, melted

Instructions

1. In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
2. Add the egg and vanilla extract and mix thoroughly and evenly.
3. Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
4. Split the base dough in half, add your desired mix-ins, and mix them again(separately).
5. Here I have used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
6. See this is how they look After mixing.
7. Roll out each dough between two sheets of parchment paper until it’s ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
8. Place one half of flavoured dough on top of the other and start to roll up the doughs into a swirl. 
9. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
10. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Follow the steps in the visual.
11. 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.
12. Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes. Try additional combinations. You’ll love them too.