Peanut Butter & Chocolate Pinwheel Cookies

Directions

Preheat the oven to 350℉ (180℃).

Line 3 baking sheets with parchment paper, or baking mat, or coat with cooking spray.

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy, about 5 minutes.

Add egg. Beat until combined. Sift flour over butter mixture. Mix with a wooden spoon until well combined.

Divide the dough in half. Mix peanut butter and cocoa powder into 1 half.

Wrap up two doughs separately with two pieces of plastic wraps.

Chill in the refrigerator for at least half an hour to 1 hour, or until firm.

Roll halves between parchment paper to form 8 by 12-inch rectangles.

Remove the parchment paper from the top of rectangles. Turn the plain rectangle onto peanut-cocoa rectangle.

Remove the other layer of parchment paper from top.

Starting at the long end, roll up like a Swiss roll. Wrap in plastic paper. Freeze for 1 hour.

Remove the plastic wrap. Trim the ends to make a smooth cut.

Cut into ¼ inch thick rounds. Place on prepared baking sheets.

Bake for about 12 minutes or until lightly golden.

Let cookies cool on baking sheets for 5 minutes.

Transfer to a wire rack to cool completely.

Serve and enjoy.

Note: The cookies can be kept in an air-tight container for a few days or in the freezer for up to 1 month.