Home recipes: peanut butter pinwheel cookies
4 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter, softened |
| 1 | cup | Packed brown sugar |
| 1 | cup | Smooth peanut butter |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 2 | cups | All-pupose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 6 | ounces | Semisweet chocolate chips |
| 1 | teaspoon | Butter |
Directions
FILLING
In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in peanut butter, egg and vanilla until smooth.
Combine flour, baking soda and salt; gradually mix half into peanut butter mixture. Using hands, mix in remaining flour mixture to form stiff dough; refrigerate for 45 minutes.
Filling: Meanwhile, melt chocolate with butter in bowl over hot (not boiling) water. Let cool.
Divide dough in half. On lightly floured surface, roll each half into 10x8-inch rectangle. Spread each rectangle with half of the chocolate mixture.
Starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls. Wrap separately, seam side down, in plastic wrap. Refrigerate until firm, at least 8 hours or up to 12 hours.
Using sharp knife, cut into ¼-inch thick slices. Place 1-½ inch apart on lightly greased baking sheets. Bake in 375F 190C oven for 10-12 minutes or until lightly browned.
Transfer to rack; let cool. (Can be stored in airtight container for up to 1 week.) Source: Canadian Living magazine [Jul 95] Originator: Holly Thomas, Brampton, Ontario, Canada Per Cookie: about 120 calories, 2 g protein, 8 g fat, 12 g carbohydrate
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