Peanut Butter and Chocolate Pinwheel Cookies
Peanut butter and chocolate make these cookies taste amazingly delicious. Buttery and flakey, and they are ideal cookies for holidays, pot-locks or any occasions.
natural and creamy
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.