Chocolate Peanut Butter Pinwheel Cookies
From the kitchen of Idahogurl
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Good for parties/potlucks, Travels well
1/4 cup semi-sweet chocolate chips
2 tablespoons water
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup light brown sugar, firmly packed
2/3 cup creamy peanut butter
1 large egg
When ready to bake, preheat oven to 350 degrees. Dough must be allowed to chill for several hours.
Put the chocolate and water in a double boiler, stir occasionally until the chocolate has melted, remove from heat; set aside to cool.
In a bowl combine the flour with the baking powder and salt, stir well to mix, using an electric mixer, beat the butter and the brown sugar together on medium speed until light about 2minutes.
Beat in the peanut butter and the egg beating smooth after each addition, remove the bowl from the mixer and 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, starting anywhere, roll up the two dough's as you would a jelly roll, keeping the roll straight and even, roll the dough onto a piece of plastic wrap and chill for several hours or it may be frozen.
To bake the cookies, preheat to 350 degrees F.
Slice the roll about 3/16 inch and arrange cookie on cookie sheet 2 inches from the next one and from the edges of the pan.
Bake for about 14-17 minutes until they are firm and light in color
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