Email to Cat      

Chocolate Peanut Butter Spiral Cookies

Source of Recipe


Cooking with Paula Deen: "Chocolate Celebration"



List of Ingredients



• 1 cup butter, softened
  
• 1 cup sugar
  
• 1 large egg
  
• 1 Tbsp milk
  
• 3 cups plus 2 tablespoons all-purpose flour, divided
  
• ¾ tsp baking powder
  
• ¼ tsp salt
  
• 3 (1-ounce) squares milk chocolate, melted
  
• ½ cup creamy peanut butter
  
• 1 egg white, lightly beaten
  






Instructions



1. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg and milk, beating until combined.
   
   
2. In a medium bowl, combine 3 cups flour, baking powder and salt. Gradually add to butter mixture, beating until combined. Divide dough in half. Add melted chocolate to half of dough, beating until combined. Wrap in heavy-duty plastic wrap, and chill for one hour. Add 2 tablespoons flour, and peanut butter to other half of dough, beating until combined. Wrap in heavy-duty plastic wrap, and chill for one hour.
   
   
3. On a lightly floured piece of parchment paper, roll out chocolate dough into a ¼-inch-thick (12- x 9-inch) rectangle. Brush with egg white. On a separate piece of floured parchment paper, roll out peanut butter dough into a ¼-inch-thick (12- x 9-inch) rectangle. Invert peanut butter dough over chocolate dough, trimming edges to fit. Beginning at long edge, roll dough, jellyroll fashion, pressing edges to seal. Wrap dough in heavy-duty plastic wrap, and chill for one hour.
   
   
4. Preheat oven to 350° F. Line baking sheets with parchment paper.
   
   
5. Cut dough into ¼-inch-thick rounds. Place 2 inches apart on baking sheets, and bake 12 to 15 minutes, or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans and cool completely on wire racks. Store in airtight containers.
   
   Makes about 5 dozen cookies.