These chocolate peanut butter cookies are actually pinwheels - roll chocolate and peanut butter doughs to form the pinwheel design.
Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
Divide dough in half; place one-half into another medium bowl. Add cooled melted chocolate to dough in one bowl; beat until well mixed. Add peanut butter to dough in other bowl; beat until well mixed. Shape each half into 5x4-inch rectangle on plastic food wrap; wrap tightly. Refrigerate 1 hour.
Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with peanut butter dough. Place peanut butter dough on top of chocolate dough. Gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side; wrap in plastic food wrap. Refrigerate 2 hours or overnight until firm.
Heat oven to 375°F.
Cut log into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. Remove from cookie sheets; cool completely.
Dietary Fiber: <1g
These are cute and fun to make but the flavor wasn't the best.
These are adorable...very enticing visually, and the flavor is superb. My son's favorite cookie is a peanut butter chocolate chip, and these certainly rival my old recipe. The pattern makes these irresistible.
I had wonderful results with this recipe! I wouldn't make it for everyday use, because it is a little time-consuming, but it's a very pretty cookie.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/337
© 2013 Land O'Lakes, Inc.
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