Peanut Butter Pinwheel Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 cup smooth peanut butter
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces semi-sweet chocolate chips
• 1 teaspoon butter

Recipe

• 1 in a large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy.
• 2 add peanut butter, egg and vanilla and beat until smooth.
• 3 in another bowl, combine flour, baking soda and salt; gradually mix
• 4 or stir half of flour mixture into the peanut butter mixture.
• 5 using your hands, mix in remaining flour mixture to form a stiff dough.
• 6 refrigerate for 45 minutes.
• 7 filling:.
• 8 while dough is chilling, melt chocolate with butter in a bowl over hot water (not boiling).
• 9 let cool.
• 10 take chilled dough and divide in half.
• 11 on lightly floured surface, roll each half into a 10-in. x 8-in. rectangle.
• 12 spread each rectangle with half of the melted chocolate mixture.
• 13 starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls.
• 14 wrap separately in plastic wrap.
• 15 refrigerate until firm at least 8 hours or up to 12 hours.
• 16 using a sharp knife, cut into 1/4-in. slices.
• 17 place 1 1/2-in. apart on lightly greased baking sheets. be sure to rotate sheets and turn from back to front halfway through baking as this ensures a better baked cookie.
• 18 bake in a preheated 375 degree oven for 10-12 minutes or until lightly browned.
• 19 transfer to wire racks and cool.
• 20 this cookie can be stored in an airtight tin for up to 1 week.