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Home > Recipes > Chocolate-Peanut Butter Checkerboards

Chocolate-Peanut Butter Checkerboards Recipe

Chocolate-Peanut Butter Checkerboards
  • Expert

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Cookies x Expert x REESE’S Peanut Butter Cups x HERSHEY’S Cocoa x Christmas x
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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.


  • 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


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.

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