Easy Peanut Butter and Chocolate Pinwheels

By chelyc13

Ingredients

• 1 18oz roll of refrigerated peanut butter cookie dough
• 1/4 cup all purpose flour
• 1 18oz roll of refrigerated sugar cookie dough
• 1/4 cup unsweetened cocoa powder

Details

Adapted from betterhomesandgarden.com

Preparation

Step 1

1. In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half. In another large mixing bowl combine sugar cookie dough and cocoa powder; use a wooden spoon to mix well. Divide dough in half.

2. Between pieces of waxed paper, roll out one portion of the peanut butter dough into a 12x6 rectangle. Roll one portion of the chocolate dough to the same size. Remove the top pieces of waxed paper. Invert one dough rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper.

3. Tightly roll up dough, jelly rolls style, starting from along side. Repeat with remaining peanut butter and chocolate dough portions. Wrap rolls in plastic wrap and chill for 1 hour or until firm enough to slice.

4. Preheat oven to 375. Using a sharp thin blade knife, cut rolls into 1/4 inch thick slices. Place the slices 2 inches apart on an ungreased cookie sheet.

5. Bake in preheated oven to 8-10 minutes or until edges are firm. Transfer cookies to a wire rack; cool. Makes 60.

To store place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.