Chocolate peanut pinwheels
66 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour; all purpose |
| 2 | tablespoons | Cocoa powder; unsweetened |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 6 | tablespoons | Butter; unsalted, at room |
| 1 | cup | Flour; all purpose |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | cup | Butter; unsalted, at room temperature temperature |
| ¾ | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Peanut butter; creamy style |
| ¾ | cup | Sugar |
| 1 | Egg | |
| ½ | teaspoon | Vanilla |
Directions
CHOCOLATE DOUGH
PEANUT DOUGH
1. CHOCOLATE DOUGH: Combine flour, cocoa powder, baking soda and salt in bowl. Beat butter, sugar, egg and vanilla in second bowl at medium speed until combined. At low speed, beat in flour mixture.
Flatten into a 1 inch thick disk, wrap, chil until firm, about 1 hour.
2. PEANUT DOUGH: Combine flour, baking soda and salt in bowl. Beat butter, peanut butter, sugar, egg and vanilla in second bowl at medium speed until well blended. At low speed, beat in flour mixture.
Flatten into a 1 inch thick disk, wrap, chil until firm, about 1 hour.
3. Divide chocolate dough and peanut dough in half. On floured waxed paper, using floured rolling pin, roll out each portion of dough into a 12x6 rectangle. Invert 1 portion of peanut dough onto 1 portion of chocolate dough. Remove waxed paper. Starting from long side, roll up dough, jelly-roll fashion. Repeat with remaining dough. Wrap rolls in waxed paper; chil until firm, about 1 hour.
4. Coat baking sheets with nonstick cooking spray. Cut dough into ¼ inch thick cookies. Place on sheets. Bake in a preheated 350 degree oven until lightly browned, 8 to 10 minutes. Transfer cookies to rack to cool.
NOTE: If dough becomes to soft at any time, place in refrigerator for 5 to 10 minutes.
Source: Family Circle Magazine - 11/1/94 - Best Ever Cookie Collection Shared by: David Knight
Submitted By DAVID KNIGHT On 10-24-94