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Home Recipes: Peanut Butter Pinwheel Cookies

Author/Submitted by:
Servings: 4
Categories: Chocolate / Cookies / Desserts / Nuts

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
6  oz  Semisweet chocolate chips
1  t  Butter

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=-]

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