Pinwheel Cookies II

Recipe turned out great. I just wouldn't have made 4 small rolls, but rather keep it at 2. Husband loved the cookies, who is the person I made them for.

A few handy tips and these cookies aren't hard to handle at all, and the final product is beautiful and delicious! First, spreading out the dough that much with your fingers is just about impossible to do evenly. Add a large piece of parchment or wax paper on top of the dough (of course there is a sheet below the dough also) and then use a rolling pin to spread the dough out. Peel back the top piece of parchment paper and you have a nice, smooth surface to spread out your chocolate. After the chocolate is spread, use the bottom piece of parchment to help you roll up the dough, by picking up the edge near you and holding it up while you roll over the dough with your hand. Continue til the whole roll is done- don't try to pick it up until it's all the way rolled. I put it in the freezer for 30 minutes. The dough wasn't too hard, and made it very easy to slice. I had to increase the bake time a couple of minutes for the first batch since the dough was so cold going in. The cookies will fall apart if you don't let them cool at least 5 minutes on the sheet before taking them off. Beautiful, soft cookies, with a good balance of peanut butter and chocolate. Will make again for sure!

I do believe I need to practice at making pinwheel cookies! I tried these last week and was tired and in a hurry so I did as one reviewer suggested and used whole chocolate chips. I wouldn't recommend that--they just fell apart completely so I just sort of smooshed them all together and make regular cookies. I tried again today, and my pinwheels were log shaped--only a few looked pretty. So I think I need some practice at this! I melted the chocolate in the microwave (just melt for a min, stir, and continue until it is all melted) and spread it out over the cookies. They are very good--nice mix of chocolate and peanut butter. Thanks!