Chocolate Peanut Butter Pinwheel Cookies

 Description:

For the peanut butter and chocolate lover!

A fantabulous tasting recipe :)

Ingredients:

1/4 cup Semi Sweet Chocolate Chips
2 tbsp. Water
2 cups All-purpose flour
1/2 tsp. Baking powder
1/2 tsp. Salt
8 tbsp. Unsalted butter, softened
1 cup Firmly packed light brown sugar
2/3 cup Creamy peanut butter
1 large egg

Directions:

Put the chocolate and water in a double boiler. Stir occasionally until the chocolate has melted; remove from the hot water and set aside to cool. Or you can do it in the microwave, at no more than 50% power for about 20-30 seconds at a time, it won't take long.

In a bowl, combine the flour with the baking powder and salt; stir well to mix. Using an electric mixer, beat the butter and the brown sugar together on medium speed until light, about 2 minutes. Beat in the peanut butter and the egg, beating smooth after each addition. Remove the bowl from the mixer and stir in the flour mixture. Remove a little more than half the dough from the bowl and set it aside. Add the cooled chocolate mixture to the dough left in the bowl and stir it in thoroughly.

On a floured piece of wax paper, pat each piece of dough into an 8-inch square, If the dough is extremely soft and sticky, slide the paper onto a cookie sheet and chill briefly. (What I did was use latex gloves, like the kinds used in hospitals, this way nothing sticks to your hands.)

Use a pastry brush to paint the square of chocolate dough with water. Top it with the square of plain dough. Starting anywhere, roll up the two doughs as you would a jelly roll, keeping the roll straight and even. Roll the dough onto a piece of plastic wrap and chill. (You may leave the dough chilled for several days or even freeze it at this point.)

To bake the cookies, preheat the oven to 350°F. Slice the roll about every 3/16 inch and arrange each cookie on your baking sheet, 2 inches apart. Bake for about 14-17 minutes, until the cookies are firm and very lightly colored. Cool on the pans on racks.