Peanut Butter & Chocolate Pinwheels

60
Servings
1.5h
Prep Time
8m
Cook Time
1h 38m
Ready In


"NOTE: Refrigerated cookie dough not included in nutritional facts"

Original recipe yields 60 servings
OK

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 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 & Variations


No special items needed.

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