Home Recipes: Peanut Butter Pinwheel Cookies

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Home Recipes: Peanut Butter Pinwheel Cookies Ingredients

1 c Butter, softened	1 ts Baking soda
1 c Packed brown sugar	1/2 ts Salt
1 c Smooth peanut butter	FILLING
1 Egg	6 oz Semisweet chocolate chips
1 ts Vanilla	1 ts Butter
2 c All-pupose flour

Instructions for Home Recipes: Peanut Butter Pinwheel Cookies

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=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CookiesCuisine: Uncategorized

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