Chocolate Peanut Butter Pinwheels

Recipe by ChipotleChick
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 36mins
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift flour with soda and salt.
  • Set aside.
  • Beat butter until fluffy.
  • Beat in sugar.
  • Beat in peanut butter, egg, and vanilla.
  • At low speed, add half flour mixture.
  • Mix in the rest by hand to form a stiff dough.
  • Refrigerate 30 minutes.
  • Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter.
  • Cool.
  • Divide dough in half.
  • Roll each half into a 8x10 inch rectangle on a lightly floured surface.
  • Spread each with half the filling.
  • From the long side, roll each rectangle tightly like a jelly roll.
  • Gently press edge to seal.
  • Wrap separately, seam side down, in saran wrap or foil.
  • Refrigerate until firm, about 8 hours or overnight before slicing and baking.
  • (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet.
  • Bake 6-8 minutes or until lightly browned.
  • Let cool for a few minutes on sheet, then cool on wire rack.
  • Makes 40 cookies all together.
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