Advertisement
  • PRIVACY POLICY
  • eStore
  • Promotions
    • Something's Always Happening at Hershey!

    • Don't miss out on all of the exciting sweepstakes, contests, seasonal celebrations and special offers available right now throughout the HERSHEY'S universe. There's always a promotion in motion. To find out about the latest, please visit our individual product websites for more details.

    • Current Promotions

  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »
Home > Recipes > Chocolate-Peanut Butter Checkerboards

Chocolate-Peanut Butter Checkerboards Recipe

Chocolate-Peanut Butter Checkerboards
  • Expert

Find Similar Recipes:

Cookies x Expert x REESE’S Peanut Butter Cups x HERSHEY’S Cocoa x Christmas x
Please wait..Loading
Skill Level:
Advanced

Everybody's Rating:

Close X

Nutrition Information

Serving Size: 1 cookie
Servings per Recipe: 54

  Amount Per Serving %DV *
Calories 60 -
Calories from Fat 25 -
Total Fat 2.5g 4% DV
Saturated Fat 1.5g 8% DV
Trans Fat 0g -
Cholesterol 10mg 3% DV
Sodium 35mg 1% DV
Total Carbohydrates 7g 2% DV
Dietary Fiber 0g 0% DV
Sugars 4g -
Protein 1g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup plus 3 tablespoons all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 cup REESE'S Peanut Butter Chips, melted

Directions

1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Add 1 cup flour and baking soda; beat until blended. Remove 3/4 cup batter to small bowl; set aside. Add cocoa and remaining 3 tablespoons flour to remaining batter in large bowl; blend well.

2. Place peanut butter chips in small microwave-safe bowl . Microwave at MEDIUM (50%) 30 seconds or until melted and smooth when stirred. Immediately add to batter in small bowl, stirring until smooth. Divide chocolate dough into four equal parts. Roll each part in a log 7 inches long and about 1 inch in diameter. Between plastic wrap or wax paper, roll each part into logs about 1 inch in diameter and 7 inches long. Repeat with peanut butter dough. Wrap the eight rolls individually in wax paper or plastic wrap. Refrigerate several hours until very firm.

3. Heat oven to 350°F. Remove rolls from wax paper. Place 1 chocolate roll and 1 peanut butter roll side by side on a cutting board. Top each roll with another roll of the opposite flavor to make checkerboard pattern. Lightly push rolls together; repeat with remaining four rolls. Working with one checkerboard at a time (keep remaining checkerboard covered and refrigerated), cut into 1/4-inch slices. Place on ungreased cookie sheet.

4. Bake 8 to 9 minutes or until peanut butter portion is lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

Facebook Comments

HERSHEY'S Kitchens Reviews

Rate and Review

There aren’t any reviews for this Recipe yet. Be the first to write a review.

Become a Member

Become a Member

  • - Write reviews
  • - Save your favorite recipes
  • - Get the newsletter
Sign Up
Wounded Warrior

Introducing HERSHEY’S Spreads

What will you
make more delicious?

Explore the Possibilities