These chocolate peanut butter cookies are actually pinwheels - roll chocolate and peanut butter doughs to form the pinwheel design.
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1/2 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (1-ounce) square unsweetened baking chocolate, melted, cooled
1/4 cup creamy peanut butter
Combine sugar, butter, egg and vanilla in 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.