Saturday, December 14, 2013

Peanut Butter Chocolate Whirls

This is a festive change to the much loved peanut butter cookie.
1/2 cup shortening
1/2 cup creamy peanut butter
1 cup sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semisweet chocolate chips
Cream shortening, peanut butter and sugar.  Add egg, milk and vanilla.  Stir in flour baking soda and salt.  Refrigerate for at least an hour so it is easier to handle. 
On floured surface roll in into a 16 inch by 12 inch rectangle.
Melt chocolate chips.  Spread over dough to within 1/2 inch of edges.  Tightly roll up in a log, wrap in saran wrap and refrigerate again until chocolate is hard.  Using a serrated knife, slowly (slowly is the key word here so they don't fall apart) cut into 1/4 inch slices.  Bake at 350 degrees 8-10 minutes.

1 comment:

Thistle Cove Farm said...

oh my gosh...want some NOW! I dearly adore peanut butter and chocolate.
Merry Christmas to you and yours.