This Peanut Butter Pinwheel Cookie recipe combines peanut butter dough with a layer of melted chocolate. Roll the dough into a jellyroll shape before slicing.
Beat 1/2 cup butter and 1 cup granulated sugar until light and fluffy. Blend in 1/2 cup chunky peanut butter, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and 1 large egg.
Stir in the 1-3/4 cup unbleached all-purpose flour, 1/2 teaspoon table or sea salt, and 1/2 teaspoon baking soda.
Melt 1 6-ounce package semi-sweet chocolate chips in a separate bowl by microwaving for one minute on HIGH. Set aside to cool.
Press dough into a ball and place between two long sheets of waxed paper. Roll out into a 10 x 17-inch rectangle.
Remove the top piece of waxed paper and spread the cooled chocolate over the top. Starting with the long side, roll up dough with chocolate inside. Chill for 30-45 minutes.
Preheat oven to 375˚F (190˚C). Prepare cookies sheets by covering with a or parchment paper or by greasing.
Slice chilled roll 1/2-inch thick and place onto prepared cookie sheet.
Bake for 12-14 minutes. Move to a cooling rack while still warm.