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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup margarine
1/2 cup brown sugar, firmly packed
1/2 cup sugar
1/2 cup smooth peanut butter
1 egg
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
Beat margarine, sugars, peanut butter and egg until light and fluffy. In a separate bowl combine the dry ingredients. Add to creamed mixture and mix well. Roll out into a rectangle on a piece of plastic wrap. Cover with a second piece of plastic wrap while you prepare the filling.
Filling:
12 oz bag chocolate chunks
1 Tbsp butter
Heat chocolate chunks and butter in a double boiler, stirring until chocolate is melted. Uncover the cookie dough you previously rolled out and spread chocolate mixture over the surface. Beginning at the longest edge, roll up like a jelly roll. Wrap in plastic wrap or wax paper and refrigerate several hours or overnight. Bake at 375 degrees. Cut roll into 1/4 inch slices and place on ungreased baking sheet. Bake for 10-12 minutes or until lightly browned. Remove from baking sheet immediately and cool on wire racks.
Alternative: Divide dough in half and set one portion aside. To remaining portion, knead or stir in chocolate mixture until thoroughly blended.
To shape dough, place each half of dough between 2 sheets of waxed paper and using a rolling pine, roll each roll into a 12x11 inch rectangle. Remove top sheets of waxed paper. Carefully invert peanut butter dough on top of chocolate- dough. Remove waxed paper from top. Roll up jelly-roll style, removing waxed paper as your roll. Cut the roll in half and wrap in waxed paper. And then chill for 4 to 18 hours.
Cut chilled dough into 1/2 inch thick slices. Place about 2 inches apart on an ungreased cookie sheet. Bake at 375 for 10-12 minutes or until dough. Remove cookies and cool on a wire rack.
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PEANUT BUTTER FUDGE PINWHEEL COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup margarine
1/2 cup brown sugar, firmly packed
1/2 cup sugar
1/2 cup smooth peanut butter
1 egg
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
Beat margarine, sugars, peanut butter and egg until light and fluffy. In a separate bowl combine the dry ingredients. Add to creamed mixture and mix well. Roll out into a rectangle on a piece of plastic wrap. Cover with a second piece of plastic wrap while you prepare the filling.
Filling:
12 oz bag chocolate chunks
1 Tbsp butter
Heat chocolate chunks and butter in a double boiler, stirring until chocolate is melted. Uncover the cookie dough you previously rolled out and spread chocolate mixture over the surface. Beginning at the longest edge, roll up like a jelly roll. Wrap in plastic wrap or wax paper and refrigerate several hours or overnight. Bake at 375 degrees. Cut roll into 1/4 inch slices and place on ungreased baking sheet. Bake for 10-12 minutes or until lightly browned. Remove from baking sheet immediately and cool on wire racks.
Alternative: Divide dough in half and set one portion aside. To remaining portion, knead or stir in chocolate mixture until thoroughly blended.
To shape dough, place each half of dough between 2 sheets of waxed paper and using a rolling pine, roll each roll into a 12x11 inch rectangle. Remove top sheets of waxed paper. Carefully invert peanut butter dough on top of chocolate- dough. Remove waxed paper from top. Roll up jelly-roll style, removing waxed paper as your roll. Cut the roll in half and wrap in waxed paper. And then chill for 4 to 18 hours.
Cut chilled dough into 1/2 inch thick slices. Place about 2 inches apart on an ungreased cookie sheet. Bake at 375 for 10-12 minutes or until dough. Remove cookies and cool on a wire rack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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