Half chocolate, half peanut butter oatmeal and lots of chocolate candies come together for the ultimate monster swirl cookie!
I’ve been eager to bake swirl cookies for some time now and I’m so thrilled I finally did! They’re pretty much a dream come true for this cookie monster because you’re getting two cookies in one with a whole lot of yum!
I had so much fun baking them and I know you will too! They are out of this world!
It’s one of those recipes that you’ll turn to every time you get a craving for cookies! So many cookie flavor favorites all in one delicious creation!
Let me quickly show you how they’re made…
Two cookies in one! So much FUN and so much YUM!
Enjoy!
~Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- Peanut Butter Dough:
- 1 cup Gold Medal® all-purpose flour
- 1 cup quick-cooking oats
- 2 teaspoons baking soda
- 1 cup butter flavored shortening or butter
- 1 cup creamy peanut butter
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups mini candy coated chocolates
- Chocolate Dough:
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- 1 cup Gold Medal® all-purpose flour
- ½ cup unsweetened cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter flavored shortening or butter
- 1 cup sugar
- 2 eggs
- 1-1/2 cups mini candy coated chocolates
- Peanut Butter Dough:
- In a medium bowl, whisk together the flour, oats and baking soda. In the bowl of an electric mixer, beat the shortening, peanut butter and brown sugar until smooth. Add the eggs, one at a time, and beat until well combined. Beat in the vanilla. Add the dry ingredients to the mixer and beat until just combined. Stir in the mini chocolate candies. Transfer dough to another bowl and cover with plastic wrap. Refrigerate for at least one hour.
- Chocolate Dough Directions: In a microwavable bowl, melt the chocolate chips stirring every 30 seconds until completely melted, about 90 seconds. Let cool slightly. In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In the electric mixer bowl, beat the shortening and sugar until creamy. Beat in the eggs, one at a time, until smooth. Add the melted chocolate and beat until well combined. Stir in the dry ingredients until just combined. Stir in the mini chocolate candies until evenly distributed. Cover bowl with plastic wrap and refrigerate dough for at least one hour.
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Remove both doughs from the refrigerator and combine 2-teaspoon size portions of each dough into one ball. Place on prepared baking sheets and flatten slightly with the palm of your hand. Bake for 10-12 minutes or until cookies just start to set and the peanut butter half starts to brown around the edges.
- Let cookies cool on the cookie sheets for 10 minutes before transferring to a wire rack to cool completely.
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