Prep 30 mins
Cook 1 hr 30 mins
I found this one on the Better Homes and Gardens website. They turned out a little crackled on top, but still looked nice and tasted great! It was definitely a LOT quicker than mixing up two batches of dough from scratch! My advice is to use the good quality (not cheapo off brand) cookie dough. I used a tube of Pillsbury Peanut Butter Cookie and a tube of off-brand Sugar Cookie. The sugar cookie dough took a little more effort to mix the cocoa into because of it's harder consistency...actually used my hands instead of the wooden spoon!
- 1 (18 ounce) packageof refrigerated peanut butter cookie dough
- 1 (18 ounce) package refrigerated sugar cookie dough
- 1⁄4 cup flour
- 1⁄4 cup unsweetened cocoa
- 1⁄2 cup chopped peanuts (optional)
- In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half.
- In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well. Divide dough in half.
- Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up into a spiral, starting from a long side. Repeat with remaining dough portions.
- If desired, sprinkle half of the peanuts onto waxed paper. Roll 1 log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts, if desired.
- Wrap and chill dough logs 1 hour or until firm enough to slice.
- Using a sharp knife, cut dough logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
- Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
- Make-Ahead Tip: Shape logs of dough; wrap and chill up to 1 week or freeze up to 1 month. Thaw frozen dough 3 hours in refrigerator before slicing.