Peanut Butter Pinwheel Cookies
"My Christmas baking always begins with these cookies. Not only are they a delicious blend of chocolate and peanut butter, but they're also fun to make," says Holly.
Servings: 48
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| calories | 120 |
| protein | 2 g |
| fat | 8 g |
| carbohydrate | 12 g |
-
1 cup (250 mL) butter, softened
1 cup (250 mL) packed brown sugar
1 cup (250 mL) smooth peanut butter
1 egg
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
Filling:
6 oz (175 g) semisweet chocolate chips
1 tsp (5 mL) butter
Preparation:
In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in peanut butter, egg and vanilla until smooth. Combine flour, baking soda and sa< gradually mix half into peanut butter mixture. Using hands, mix in remaining flour mixture to form stiff dough; refrigerate for 45 minutes.
Filling: Meanwhile, melt chocolate with butter in bowl over hot (not boiling) water. Let cool.
Divide dough in half. On lightly floured surface, roll each half into 10- x 8-inch (25 x 20 cm) rectangle. Spread each rectangle with half of the chocolate mixture. Starting from long side, roll up each rectangle jelly roll-style to form 2 long rolls. Wrap separately, seam side down, in plastic wrap. Refrigerate until firm, at least 8 hours or up to 12 hours.
Using sharp knife, cut into 1/4-inch (5 mm) thick slices. Place 1-1/2 inches (4 cm) apart on lightly greased baking sheets. Bake in 375°F (190°C) oven for 10 to 12 minutes or until lightly browned. Transfer to rack; let cool. (Can be stored in airtight container for up to 1 week)
Source
© CanadianLiving.com
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