Chocolate Peanut Butter Pinwheel cookies

March 29, 2017

I found this recipe form an old Sunset cookbook, it's called All time favorite recipes and I have used this so many times. 

Most everything I have tried comes out great. First time for these little cuties, the swirl of chocolate is so good with 

the peanut butter. I used dark chocolate chips and I love them. But I love dark chocolate. Use what you like.

 

 

 

  1 1/4 cups flour

1/2 teaspoon each baking soda, salt and ground cinnamon

1/2 cup butter at room temp.

1/2 cup creamy peanut butter

1/2 cup each granulated sugar and firmly packed brown sugar

1 egg

6 oz. of chocolate chips I used dark chocolate

 

In a small bowl mix flour, baking soda, salt and cinnamon set this aside.

In a large bowl beat butter, peanut butter both sugars with an electric mixer until creamy

beat in egg. Gradually add flour mixture and stir to blend. Cover and refrigerate until firm. About 2 hr.

 

In top pan of a double boiler set over simmering water, or in a small pan over lowest possible heat melt

chocolate chips, stirring constantly. Remove from heat and water and let cool slightly.

On wax paper, I used parchment paper, pat chilled dough out to a 12 inch square.

Spread chocolate evenly over the doughty within 1/2 inch of edge.

Beginning at one end, roll up dough to enclose filling, then cut roll in half crosswise. 

Wrap each roll in the paper. Refrigerate until firm, at least 2 hours. 

Remove one roll form fridge, remove paper and make 1/4 inch slices, place on parchment lined cookie sheet.

Bake in a 375 degree oven for about 10 minutes. Let cool if you can and repeat with the other roll. I made 3 dozen I might have sliced my

cookies a bit thick. Enjoy 

 

 

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