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Home Recipes: Peanut Butter Pinwheel Cookies
Author/Submitted by:
Servings: 4
Categories:
Chocolate
/
Cookies
/
Desserts
/
Nuts
Ingredients: 1
c
Butter, softened 1
c
Packed brown sugar 1
c
Smooth peanut butter 1
Egg 1
t
Vanilla 2
c
All-pupose flour 1
t
Baking soda 1/2
t
Salt
----------------------------------FILLING-
--------------------------------- 6
oz
Semisweet chocolate chips 1
t
Butter
Directions:
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 salt; 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
10x8-inch rectangle. Spread each rectangle with half of the chocolate
mixture.
Starting from the 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 thick slices. Place 1-1/2 inch
apart
on lightly greased baking sheets. Bake in 375F 190C oven for 10-12
minutes
or until lightly browned.
Transfer to rack; let cool. (Can be stored in airtight container for up
to
1 week.)
Source: Canadian Living magazine [Jul 95]
Originator: Holly Thomas, Brampton, Ontario, Canada
Per Cookie: about 120 calories, 2 g protein, 8 g fat, 12 g carbohydrate
[-=PAM=-] PA_Meadows@msn.com
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