Time 4h45m Yield 96 Number Of Ingredients 9 Steps:
In large bowl, mix Chocolate Dough ingredients with spoon until soft dough forms. In another large bowl, mix Peanut Butter Dough ingredients with spoon until soft dough forms. Divide each dough in half; set aside. Place one half of the chocolate dough between 2 (17x12-inch) sheets of waxed paper or cooking parchment paper; roll out to 12x7-inch rectangle. Repeat with one half of the peanut butter dough; remove top sheet of waxed paper from both doughs. Invert peanut butter dough onto chocolate dough. Replace waxed paper on dough, and gently roll out to 14x8-inch rectangle. Remove top sheet; trim edges. Starting with long side, roll up dough using bottom sheet of waxed paper to help roll up dough. Wrap dough log tightly with waxed paper; twist ends to enclose. Repeat with remaining cookie doughs. Refrigerate 2 hours 30 minutes or until very firm. Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough log. Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Yield 48 cookies Number Of Ingredients 9 Steps:
Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed. Divide dough in half; place one-half into another medium bowl. Add cooled melted chocolate to dough in one bowl; beat until well mixed. Add peanut butter to dough in other bowl; beat until well mixed. Shape each half into 5x4-inch rectangle on plastic food wrap; wrap tightly. Refrigerate 1 hour. Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with peanut butter dough. Place peanut butter dough on top of chocolate dough. Gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side; wrap in plastic food wrap. Refrigerate 2 hours or overnight until firm. Heat oven to 375°F. Cut log into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. Remove from cookie sheets; cool completely.
Time 20m Yield 4-1/2 dozen. Number Of Ingredients 3 Steps:
On a lightly floured surface, roll cookie mix into a 14x9-in. rectangle. Spread Nutella to within 1/2 in. of edges; sprinkle with hazelnuts. Roll up tightly, jelly-roll style, starting with the long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.
Time 35m Yield about 2 dozen. Number Of Ingredients 9 Steps:
In a bowl, cream shortening, peanut butter and sugar. Beat in egg and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Roll out between floured waxed paper into a 12x10-in. rectangle. Sprinkle chips to within 1/2 in. of edges. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 20-30 minutes or until easy to handle., Unwrap dough and cut into 1/2-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Time 36m Yield 40 cookies Number Of Ingredients 10 Steps:
Sift flour with soda and salt. Set aside. Beat butter until fluffy. Beat in sugar. Beat in peanut butter, egg, and vanilla. At low speed, add half flour mixture. Mix in the rest by hand to form a stiff dough. Refrigerate 30 minutes. Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter. Cool. Divide dough in half. Roll each half into a 8x10 inch rectangle on a lightly floured surface. Spread each with half the filling. From the long side, roll each rectangle tightly like a jelly roll. Gently press edge to seal. Wrap separately, seam side down, in saran wrap or foil. Refrigerate until firm, about 8 hours or overnight before slicing and baking. (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet. Bake 6-8 minutes or until lightly browned. Let cool for a few minutes on sheet, then cool on wire rack. Makes 40 cookies all together.
Yield Makes about 8 dozen Number Of Ingredients 10 Steps:
Make filling: Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, and remove from heat. Stir in peanut butter. Make dough: Beat together butter and sugar with an electric mixer until light and fluffy, then beat in egg and vanilla. Sift flour, baking powder, and salt into egg mixture and beat until combined well. Assemble rolls: Halve dough and roll out each half between sheets of wax paper into a roughly 12- by 8-inch rectangle. Remove top sheets of wax paper (if they stick too much, chill dough briefly to firm up slightly) and divide chocolate filling between rectangles, spreading it in an even layer. Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using wax paper as an aid, to form a 12-inch log. Wrap rolls in wax paper and then foil. Chill rolls until firm, at least 2 hours. Preheat oven to 350°F. Working with 1 roll at a time (keep remaining roll chilled), cut rolls crosswise into 1/8-inch-thick slices and arrange slices 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until pale golden and set, 8 to 12 minutes. Transfer warm cookies to racks to cool.
Yield 16 Number Of Ingredients 14 Steps:
In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well. In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed. Divide dough in half and chill 2-3 hours or until easy to handle. Preheat oven to 350 degrees F. Grease cookie sheets. Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut. Roll each half of the dough into a 10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner to center of square. Drop a level tsp of the coconut mixture onto each center. Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
Time 20m Yield 2 logs, 12-16 serving(s) Number Of Ingredients 6 Steps:
In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like). Chill for a few minutes to help prevent sticking. Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking). Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough. Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness). Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.
