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“A family favorite that Grandma always includes in her cookie tins at Christmas. When melting the chocolate, adding in a few tablespoons of creamy peanut butter (or more, depending on your taste) makes the cookies easier to slice after freezing without really flavoring the chocolate. Easy to keep a frozen log in the freezer to bake in a hurry.”
READY IN:
2hrs 8mins
YIELD:
30 40 cookies.
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour, baking soda, cinnamon and salt together and set aside.
  2. Cream together shortening and sugars, add eggs.
  3. Mix flour and shortening mixture together.
  4. Divide dough in half, place each half on a sheet of wax paper.
  5. Shape dough into logs along length of wax paper. Freeze for 30 minutes.
  6. Melt chocolate chips in double boiler (Grandma uses semi-sweet or mint flavored for a surprise, leaving out the peanut butter in that case).
  7. Take one dough log out at a time and roll between 2 sheets of wax paper until it reaches across the paper, a little more than a 1/4" thick.
  8. Spread half of chocolate on dough. Roll up, like a jelly roll. Return to freezer. Repeat with other log.
  9. Allow dough to freeze for at least 30 minutes.
  10. When ready to bake, preheat oven to 350 degrees. Slice cookies to desired thickness.
  11. Bake on greased cookie sheet for 8-10 minutes.

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