Chocolate Peanut Butter Pinwheel Cookies
Recipe Ingredients:
| 1/4 | cup | semi-sweet chocolate chips |
| 2 | Tbsp | water |
| 2 | cup | all purpose flour |
| 1/2 | tsp | baking powder |
| 1/2 | tsp | salt |
| 8 | Tbsp | butter, softened |
| 1 | cup | firmly packed light brown sugar |
| 2/3 | cup | creamy peanut butter |
| 1 | large | egg |
Recipe Instructions:
| 1. | Put the chocolate and water in a double boiler. Stir occasionally until the chocolate has melted. Remove from the hot water and set aside to cool. |
| 2. | 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 2 minutes. |
| 3. | 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. |
| 4. | 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. |
| 5. | Starting anywhere, roll up the two doughs 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 days or it may be frozen. |
| 6. | To bake the cookies, preheat oven to 350F. Slice the roll about 3/16 inch thick and arrange cookies 2 inches apart on ungreased cookie sheet. Bake for about 14-17 minutes until they are firm and light in color. Makes 10-12. |
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