Chocolate Peanut Butter Spiral Cookies

I recently stumbled across an old Paula Deen magazine that I forgot I had. It is called Paula Deen's Chocolate Celebration and all the recipes contain - you guessed it - chocolate! Every recipe I have tried from it has been fantastic, I'm sure I will be sharing more to come.

Today I tried Chocolate Peanut Butter Spiral Cookies and they turned out so pretty. The flavor is great too. They are a crunchy cookie, perfect for dunking in milk, coffee, or hot chocolate.

Chocolate Peanut Butter Spiral Cookies

printable recipe 

1 cup butter, softened

1 cup sugar

1 large egg

1 Tbsp milk

3 cups plus 2 Tbsp all-purpose flour, divided

3/4 tsp baking powder

1/4 tsp salt

1/2 cup semi-sweet chocolate chips

1/2 cup creamy peanut butter

1 egg white, lightly beaten

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg and milk, beating until combined.

In a medium bowl, combine 3 cups flour, bakinig 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 plastic wrap, and chill for 1 hour.

Add 2 Tbsp flour and peanut butter to other half of dough, beating until combined. Wrap in plastic wrap and chill for 1 hour.

On a lightly floured piece of parchment paper (I used wax paper), roll out chocolate dough into a 1/4-inch-thick (12x9-inch) rectangle. Brush with egg white.

On a separate piece of floured parchment, roll out peanut-butter dough into a 1/4-inch-thick (12x9-inch) rectangle. Invert peanut butter dough over chocolate dough, trimming edges to fit. Brush with egg white. Beginning at long end, roll dough, jelly-roll fashion, pressing edges to seal. Wrap dough in plastic wrap and chill for 1 hour.

Preheat oven to 350F. Line baking sheets with parchment paper (I just sprayed them with cooking spray since I didn't have parchment paper).

Cut dough into 1/4-inch-thick rounds. Place 2 inches apart on baking sheets, and bake for 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.