Peanut Butter Chocolate Spirals

This cookie is a nicely flavored crisp cookie, perfect for dunking in your hot chocolate.  The spirals are a bit more work initially, what with the two doughs and rolling and chilling, but the great thing is that you can make a double batch, clean up the kitchen and then slice and bake at your leisure.

PB Chocolate Spirals

Peanut Butter dough:

1/2 cup butter, softened

1/2 sugar

3 tbsp peanut butter

1 egg

1/2 teaspoon vanilla

1 2/3 cup flour

1/2 tsp baking powder

pinch of salt

Cream together butter, sugar and peanut butter until light and fluffy.  Add egg and vanilla.  Stir together flour, baking powder and salt.  Add slowly to peanut butter mixture, mixing until well combined.  Wrap the dough in plastic wrap and chill for 2 hours.

Chocolate dough (in the same bowl as the PB dough):

1/2 cup butter

1/2 cup sugar

1 ounce semi-sweet chocolate, melted and slightly cooled

1 egg

1 1/4 cup flour

1/4 cup cocoa

1/4 tsp baking powder

pinch of salt

Cream butter and sugar until light and fluffy.  Mix in egg.  Add melted chocolate, mixing thoroughly.  Stir together flour, cocoa, baking powder and salt.  Add slowly to chocolate mixture, mixing until well combined.  Wrap dough in plastic wrap and chill for 2 hours.

Once the dough is chilled, take half of each amount of dough and roll into 1/4″ thick rectangles.  Layer the chocolate dough on top of the peanut butter dough.  Beginning at the long end of the rectangle, roll doughs together to form a tightly rolled log.  Re-wrap the roll and chill for about an hour (or up to 3 days).  Repeat with remaining dough.  For a more marbled effect in the baked cookies, fold the rectangle into thirds and roll dough into a rectangle again before forming the final log (which is what I did).

When ready to bake,  slice the rolls of dough into desired thickness of slices (about 1/4″).  Place slices on an ungreased cookie sheet and bake at 350 degrees F for about 12 minutes, until the centers of the cookies are firm and bottom is golden brown.  Baking time will depend of thickness of slices.  Cool on pan for a couple of minutes, then remove to wire rack to cool completely.

2 Comments (+add yours?)

  1. Brenda @ It's A Beautiful Life
    Dec 16, 2011 @ 17:15:06

    YUM… I sure they are on our groaning Christmas sideboard this year!


  2. Janet
    Dec 16, 2011 @ 16:50:07

    OH, don’t these look lovely!


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