Peanut Butter and Chocolate Pinwheels
From: Better Homes and GardensWhen time is short, cut the chilling step for this homemade slice-and-bake cookie recipe in half by freezing dough logs about 30 minutes or until firm enough to slice.
Servings: Makes about 60 cookies.
Prep:
25 mins
Total:
33 mins
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Ingredients
1
18-ounce
roll refrigerated peanut butter cookie dough
1/4
cup
all-purpose flour
1
18-ounce
roll refrigerated sugar cookie dough
1/4
cup
unsweetened cocoa powder
1/2
cup
finely chopped peanuts (optional)
Directions
1.
In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half.
2.
In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well. Divide dough in half.
3.
. Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up into a spiral, starting from a long side. Repeat with remaining dough portions.
4.
If desired, sprinkle half of the peanuts onto waxed paper. Roll 1 log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts, if desired. Wrap and chill dough logs 1 hour or until firm enough to slice.
5.
Using a sharp knife, cut dough logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
6.
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
Make-Ahead Tip
Shape logs of dough; wrap and chill up to 1 week or freeze up to 1 month. Thaw frozen dough 3 hours in refrigerator before slicing.
Shape logs of dough; wrap and chill up to 1 week or freeze up to 1 month. Thaw frozen dough 3 hours in refrigerator before slicing.
Nutrition Facts
Calories 77, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 69 mg, Carbohydrate 10 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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