Ingredients

  • Filling
  • 6 ounces semisweet chocolate chips
  • ½ cup peanut butter smooth, not chunky
  • Dough
  • 2 sticks butter, unsalted softened
  • ¾ cup sugar, caster
  • 1 egg
  • 1 teaspoon vanilla
  • 2 ¼ cups plain flour sift before measure
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Directions

1. Filling: Melt chocolate, remove from heat and stir in peanut butter. Keep warm.
2. Dough: Cream butter and sugar until light and fluffy, then beat in egg and vanilla. Sift dry ingredients and combine well with butter mixture.
3. Halve dough and roll out each half between sheets of plasticwrap into a roughly 12x8 inch rectangle, 1/4" thick. Remove top sheets of wrap and divide chocolate filling between rectangles, spreading it in an even layer. Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using wrap as an aid, to form a 12 inch log. Wrap rolls in plasticwrap and then foil. Chill rolls until firm. (You may want to chill dough after rolling out, but before putting chocolate on, so easier handling.)
4. Preheat oven to 350*F/175*C/GM 4.
5. Working with 1 roll at a time, cut rolls crosswise into 1/4 inch thick slices and arrange slices 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until pale golden and set 8-12 minutes. Transfer to racks to cool.
6. Very fragile. Don't ship well.

Notes
Notes:Start to finish time is 4 hours.
Serving Ideas:Original makes 25 servings.


Categories
Cookies
Keywords
Cookies
MacGourmet downloadChocolate-Peanut butter pinwheel cookies. To import, drag image to your MacGourmet recipe box.