Peanut Pinwheels Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Creamy peanut butter | 1/2 Cup (16 tbs) | |
| 1/2 cup each granulated sugar and firmly packed brown sugar | ||
| Egg | 1 | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| 1/2 teaspoon each baking soda, salt, and ground cinnamon | ||
| Semi-sweet chocolate chocolate chips package | 1 | |
Directions
In large bowl of an electric mixer, beat butter, peanut butter, granulated sugar, and brown sugar until creamy; beat in egg.
In another bowl, stir together flour, baking soda, salt, and cinnamon; gradually add to butter mixture, blending thoroughly.
Cover tightly with plastic wrap and refrigerate until firm (about 2 hours).
In top of a double boiler over simmering water or in a small pan over lowest possible heat, melt chocolate chips, stirring constantly.
Let cool slightly.
On wax paper, pat chilled dough out into a 12-inch square.
Spread chocolate evenly over dough to within 1/2 inch of edges.
Roll up jelly roll style; then cut in half crosswise.
Wrap each roll in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Remove one roll from refrigerator.
Unwrap; using a sharp knife, cut into 1/4 -inch-thick slices.
Place slices about 1 inch apart on ungreased baking sheets.
Bake in a 375° oven for about 10 minutes or until lightly browned.
Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely.
Repeat with second roll of dough.
Store airtight
In another bowl, stir together flour, baking soda, salt, and cinnamon; gradually add to butter mixture, blending thoroughly.
Cover tightly with plastic wrap and refrigerate until firm (about 2 hours).
In top of a double boiler over simmering water or in a small pan over lowest possible heat, melt chocolate chips, stirring constantly.
Let cool slightly.
On wax paper, pat chilled dough out into a 12-inch square.
Spread chocolate evenly over dough to within 1/2 inch of edges.
Roll up jelly roll style; then cut in half crosswise.
Wrap each roll in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Remove one roll from refrigerator.
Unwrap; using a sharp knife, cut into 1/4 -inch-thick slices.
Place slices about 1 inch apart on ungreased baking sheets.
Bake in a 375° oven for about 10 minutes or until lightly browned.
Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely.
Repeat with second roll of dough.
Store airtight
Chef
