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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Peanut Butter and Chocolate Spirals
Yield: Makes 4 dozen cookies
Ingredients:
1
package (18 ounces) refrigerated sugar cookie dough
1
package (18 ounces) refrigerated peanut butter cookie dough
1/4
cup unsweetened cocoa powder
1/3
cup peanut butter chips, chopped
1/4
cup all-purpose flour
1/3
cup miniature chocolate chips
Preparation:
1.
Remove each dough from wrapper according to package directions.
2.
Place sugar cookie dough and cocoa in large bowl; mix with fork to blend. Stir in peanut butter chips.
3.
Place peanut butter cookie dough and flour in another large bowl; mix with fork to blend. Stir in chocolate chips. Divide each dough in half; cover and refrigerate 1 hour.
4.
Roll each dough on floured surface to 12X6-inch rectangle. Layer each half of peanut butter dough onto each half of chocolate dough. Roll up doughs, starting at long end to form 2 (12-inch) rolls. Wrap in plastic wrap; refrigerate 1 hour.
5.
Preheat oven to 375°F. Cut dough into 1/2-inch-thick slices. Place cookies 2 inches apart on ungreased cookie sheets.
6.
Bake 10 to 12 minutes or until lightly browned. Remove to wire racks; cool completely.
This recipe appears in:
Peanut Butter
