Pinwheel Cookies II Chef John's Recipe
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| Pinwheel Cookies II |
"Peanut butter pinwheel cookies."
Ingredients :
- 1/2 cup shortening
- 1 cup white sugar
- 1/2 cup crunchy peanut butter
- 1 egg
- 2 tablespoons milk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg and milk.
- Sift together flour, soda and salt. Stir into creamed mixture.
- Place dough on floured waxed paper. Roll into 15 x 18 inch rectangle (just pat it out and don't measure).
- Melt chocolate chips over hot water; cool slightly. Spread over cookie dough.
- Roll up like jelly roll, rolling the long side, lifting wax paper off with each turn. Chill about 15-20 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Dough should be fine, but chocolate should be hard. Slice cookies 1/4 inch thick. Place on ungreased cookie sheet. Bake for 8-10 minutes.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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