"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chocolate Peanut Butter Pinwheel Cookies Recipe

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This recipe for Chocolate Peanut Butter Pinwheel Cookies, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kendra McKenna
Added: Monday, May 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. Semi-Sweet chocolate chips
2 tbsp water
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, softened
1 c. firmly packed light brown sugar
2/3 c. creamy peanut butter
1 large egg

Directions:
Directions:
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. Beat in the peanut butter and the egg, beating smooth after each addition. Remove the bowl from the mixer and stir in the flour mixture. Remove a little more than half the dough from the bowl and set it aside. Add the cooled chocolate mixture to the dough left in the bowl and stir it in thoroughly.
3. 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.
4. Use a pastry brush to pain the square of chocolate dough with water. Top it with the square of plain dough. 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, wrap and chill. (You may leave the dough chilled for several days or even freeze it at this point.)
5. To bake the cookies, preheat the oven to 350F. Slice the roll about every 3/16 inch and arrange each cookie on the baking sheet 2 inches from the next one and from the edges of the pan. Bake for about 14-17 minutes, until the cookies are firm and very lightly colored. Cool on the pans on racks.

 

 

 

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