Peanut Butter & Chocolate Pinwheels
Recipe: #28105
September 13, 2017
Categories: Desserts, Cookies, Slice and Bake, Christmas, Oven Bake, Vegetarian, Chocolate, more
"NOTE: Refrigerated cookie dough not included in nutritional facts"
Original is 60 servings
Ingredients
Nutritional
- Serving Size: 1 (19.1 g)
- Calories 103.5
- Total Fat - 7.6 g
- Saturated Fat - 4.5 g
- Cholesterol - 18.3 mg
- Sodium - 61.2 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 0.2 g
- Sugars - 8.5 g
- Protein - 0.5 g
- Calcium - 4 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half.
Step 2
In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well. Divide dough in half.
Step 3
Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up into a spiral, starting from a long side. Repeat with remaining dough portions.
Step 4
If desired, sprinkle half of the peanuts onto waxed paper. Roll 1 log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts, if desired. Wrap and chill dough logs 1 hour or until firm enough to slice.
Step 5
Using a sharp knife, cut dough logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
Step 6
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
Tips
No special items needed.
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