[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Organic All-Purpose Flour for this recipe.]
I love my birthday. I know it’s not very “adult” to love your own birthday, but I always have and probably always will.
But for the past five years (FIVE!), my birthday has been extra special.
And that’s because December 18 is the day Fooduzzi and I get one year older!
That’s right, ladies and gents. Today we are celebrating Fooduzzi. The five-year-old corner of the internet I use to write, publish recipes, and connect with you.
I constantly say that starting my blog was one of the very best things I ever did for myself, and I’m just so incredibly honored that you’re here. That you read the words I write. That you eat the food I make. It’s just…the coolest. So thank you for an incredible five years.
If you’ve been around Fooduzzi for a while, you might remember that I always post a chocolate peanut butter recipe on December 18. Let’s review:
- 1st birthday: Peanut Butter Cup Muffins
- 2nd birthday: Snickerdoodle Buckeyes
- 3rd birthday: Vegan Chocolate Peanut Butter Cinnamon Rolls
- 4th birthday: Vegan Buckeye Cake
- 5th birthday: Swirled Chocolate Peanut Butter Slice and Bake Cookies (today’s recipe!)
In addition to being quite a mouthful to say, they are…delightful. And just so cute, right? I debated calling these “Calico Cookies” because they weirdly look like my floofgirl, Maya:
Regardless of what you decide to call them, I want you make them for your holiday festivities. They’re simple, they’re tasty, they’re huge, they’re cute, and they’re packed with peanut butter-chocolate flavor.
What else could you possibly want in a cookie?!
Are you familiar with the “slice and bake” cookie? They’re pretty great because they don’t require you to measure out any dough or roll your dough into balls.
Instead you make the dough, roll it into a log, chill said log, and slice them into cookies. Super simple and very productive!
The hardest thing about this recipe is the bi-flavored dough, and it’s actually really simple. In fact, it’s only one dough – we just add some cocoa powder to a third of our peanut butter cookie dough.
Then stack and flatten chunks of the dough, split it, twist it, and roll it into a log! Like so:
Let’s talk about the dough, shall we? It’s made up with just a few simple ingredients like natural peanut butter, brown sugar, cane sugar, and vanilla extract.
Nothing weird. Nothing out of the ordinary. But that’s exactly why we have to call on the best of the best, and in my kitchen, the best is Bob’s Red Mill.
I couldn’t imagine celebrating anything on the blog without Bob’s Red Mill at my side, and that’s one of the reasons why we’re using their Organic All-Purpose Flour today! It’s a staple in my kitchen (I use it every single week), and I know my holiday baking will be better Bob’s Red Mill products!
I just think these cookies are so fun, and we’ve been devouring them all week. I loved rolling them in sugar before baking because it gives the outside that perfect crunch while keeping the inside nice and chewy.
And the best way to celebrate a birthday (or the holidays!) is with one of these cookies in each hand.Print
Swirled Chocolate Peanut Butter Slice & Bake Cookies
A fun, simple vegan Christmas cookie recipe! You’ll love the swirls of peanut butter and chocolate dough, as well as the sugar coating!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
1 cup natural peanut butter
1/4 cup brown sugar
1/2 cup cane sugar
6 Tbsp. unsweetened vanilla almond milk (+ more for the chocolate layer)
splash vanilla extract
1 cup Bob’s Red Mill Organic All-Purpose Flour
1 tsp. baking soda
pinch salt (if your peanut butter is unsalted)
2 Tbsp. cocoa powder
extra cane sugar for rolling
- Add peanut butter and your two sugars to the bowl of your stand mixer with the paddle attachment. Beat well until creamy, 1-2 minutes. Scrape down the sides as needed.
- Add almond milk, vanilla, flour, baking soda, and salt, and mix until a dough forms. Remove 2/3 of the dough and place it in a medium bowl. Set aside.
- Add cocoa powder to the remaining 1/3 of your dough and mix until combine, adding a splash more almond milk to help it come together.
- Layer your dough, starting with the peanut butter layer, by taking a chunk of dough and flattening it in a rough circle. I got about five layers.
- Divide your dough in half, stack the halves on top of one another, and then twist and mix the dough slightly. The more the mix, the less defined your swirls will be.
- Form the dough into a tight 12-inch log, and wrap tightly with plastic wrap. Place in the fridge to set for at least four hours.
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment or a silpat.
- Roll your chilled dough in the extra cane sugar, then cut into 12 cookies (I discarded the end pieces). Lay your cookies on your prepped baking sheet and bake for 13-16 minutes, or until slightly golden around the edges.
- Allow to cool on the baking sheet for 10 minutes, then move to a cooling rack to cool completely. Store at room temperature or in the fridge (my fave!).
Idea from New York Times. Recipe adapted from Simple Veganista.
Keywords: vegan cookies, christmas cookies, peanut butter cookies
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