Chocolate Peanut Butter Pinwheels


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“This wonderful cookie recipe is one that I am begged to make over the holidays every year! They are out of a really, really old McCall's cookbook that my mother used to use. I took them to work last year, and everyone started calling me Julia Child! They are well worth the effort!”
40 cookies

Ingredients Nutrition


  1. Sift flour with soda and salt.
  2. Set aside.
  3. Beat butter until fluffy.
  4. Beat in sugar.
  5. Beat in peanut butter, egg, and vanilla.
  6. At low speed, add half flour mixture.
  7. Mix in the rest by hand to form a stiff dough.
  8. Refrigerate 30 minutes.
  9. Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter.
  10. Cool.
  11. Divide dough in half.
  12. Roll each half into a 8x10 inch rectangle on a lightly floured surface.
  13. Spread each with half the filling.
  14. From the long side, roll each rectangle tightly like a jelly roll.
  15. Gently press edge to seal.
  16. Wrap separately, seam side down, in saran wrap or foil.
  17. Refrigerate until firm, about 8 hours or overnight before slicing and baking.
  18. (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet.
  19. Bake 6-8 minutes or until lightly browned.
  20. Let cool for a few minutes on sheet, then cool on wire rack.
  21. Makes 40 cookies all together.

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