Peanut Butter Pinwheel Cookies |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This recipe was submitted by Holly Thomas to and I think the cookies are really delightlful...try and tell me what you think. These are great for the kids with a glass of milk. Prep time does not include the time to chill these cookies. Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
1 cup smooth peanut butter |
1 egg |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
6 ounces semi-sweet chocolate chips |
1 teaspoon butter |
Directions:
1. In a large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy.
2. Add peanut butter, egg and vanilla and beat until smooth.
3. In another bowl, combine flour, baking soda and salt; gradually mix
4. or stir half of flour mixture into the peanut butter mixture.
5. Using your hands, mix in remaining flour mixture to form a stiff dough.
6. Refrigerate for 45 minutes.
7. Filling:.
8. While dough is chilling, melt chocolate with butter in a bowl over HOT water (not boiling).
9. Let cool.
10. Take chilled dough and divide in half.
11. On lightly floured surface, roll each half into a 10-in. x 8-in. rectangle.
12. Spread each rectangle with half of the melted chocolate mixture.
13. Starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls.
14. Wrap separately in plastic wrap.
15. Refrigerate until firm at least 8 hours or up to 12 hours.
16. Using a sharp knife, cut into 1/4-in. slices.
17. Place 1 1/2-in. apart on lightly greased baking sheets. Be sure to rotate sheets and turn from back to front halfway through baking as this ensures a better baked cookie.
18. Bake in a preheated 375 degree oven for 10-12 minutes or until lightly browned.
19. Transfer to wire racks and cool.
20. This cookie can be stored in an airtight tin for up to 1 week.
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