Chocolate Peanut Butter Pinwheel Cookies
Source: adapted from northpole.com

1/4 cup semi sweet chocolate chips
2 T water
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup firmly packed light brown sugar
2/3 cups creamy peanut butter
1 large egg

Melt chocolate and water in microwave stirring at 30 second intervals until melted and smooth, cool.
Whisk together flour, baking soda and salt, set aside.
Beat the butter and the brown sugar together on medium speed until light. Beat in the peanut butter, then the egg. Stir in flour mixture.
Remove a little more than half the dough from the bowl and set aside, add the cooled chocolate mixture to the dough left in the bowl and stir it in thoroughly.
On a floured piece of wax paper, pat each piece of dough into an 8- inch square, if the dough is extremely soft and sticky, slide the paper onto a cookie sheet and chill briefly. Use a pastry brush to paint the square of chocolate dough with water, top it with the square of plain dough. Roll up the two doughs as you would a jelly roll, keeping the roll straight and even. COver with a piece of plastic wrap and chill for several days (or it may be frozen).
To bake the cookies, slice the roll in about 3/16" slices and arrange cookies on cookie sheet 2 inches apart. Bake at 350 for about 14-17 minutes until they are firm and lightly browned.


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