Side Pannel
Peanut Butter Pinwheel Cookies
Peanut Butter Pinwheel Cookies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- 1 c Butter; softened
- 1 c Packed brown sugar
- 1 c Smooth peanut butter
- 1 Egg
- 1 ts Vanilla
- 2 c Flour
- 1 ts Baking soda
- 1/2 ts Salt
Directions
FILLING
6 oz Semi sweet chocolate chips
1 ts Butter
1. In a large bowl beat butter until fluffy; gradually beat in sugar until
light and fluffy.
2. Beat in peanut butter, egg and vanilla until smooth.
3. Combine flour, baking soda and salt; gradually mix half into peanut
butter mixture.
4. Using hands mix in remaining flour mixture to form a stiff dough;
refrigerate for 45 minutes.
5. Meanwhile prepare the filling. Melt chocolate with butter in a bowl over
hot (not boiling) water. Let cool.
6. Divide chilled dough in half. On a lightly floured surface roll each
half into 10 X 8 inch rectangle.
7. Spread each recatangle with half the chocolate mixture.
8. Starting from long side roll up each rectangle jelly roll style to form
2 long rolls. Wrap separately seam side down in plastic wrap.
9. Chill until firm or up to 12 hours.
10. Using a sharp knife, cut into 1/4 inch slices. Place 1 1/2 inches apart
on a lightly greased baking sheet.
11. Bake at 375 degrees for 10-12 minutes of until lightly browned.
Transfer to wire rack to cool.
Notes: Can be stored in an airtight container for up to 1 week. Per Cookie:
120 calories, 8g fat, 2g protein
6 oz Semi sweet chocolate chips
1 ts Butter
1. In a large bowl beat butter until fluffy; gradually beat in sugar until
light and fluffy.
2. Beat in peanut butter, egg and vanilla until smooth.
3. Combine flour, baking soda and salt; gradually mix half into peanut
butter mixture.
4. Using hands mix in remaining flour mixture to form a stiff dough;
refrigerate for 45 minutes.
5. Meanwhile prepare the filling. Melt chocolate with butter in a bowl over
hot (not boiling) water. Let cool.
6. Divide chilled dough in half. On a lightly floured surface roll each
half into 10 X 8 inch rectangle.
7. Spread each recatangle with half the chocolate mixture.
8. Starting from long side roll up each rectangle jelly roll style to form
2 long rolls. Wrap separately seam side down in plastic wrap.
9. Chill until firm or up to 12 hours.
10. Using a sharp knife, cut into 1/4 inch slices. Place 1 1/2 inches apart
on a lightly greased baking sheet.
11. Bake at 375 degrees for 10-12 minutes of until lightly browned.
Transfer to wire rack to cool.
Notes: Can be stored in an airtight container for up to 1 week. Per Cookie:
120 calories, 8g fat, 2g protein
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