Chocolate Peanut Butter Pinwheels

Directions

Make the peanut butter dough:

• 1

  Beat butter, peanut butter in a stand mixer with paddle attachment or electric mixer, until combined, scraping as needed, about 1 minute.

• 2

  Add ½ cup mix, and mix until well blended, scraping the sides as needed.

• 3

  Add 1 egg and remaining mix; mix until well blended, scraping the sides as needed. 

• 4

  Pat dough into rectangle and place between 2 pieces of parchment; roll out to about 1/4’ and 12-x-7 rectangle.  Set it aside.

Make the chocolate dough:

• 5

  Beat butter and ½ cup dry mix in a stand mixer with paddle attachment or electric mixer, until fluffy, scraping as needed, about 1 minute.

• 6

  Add egg, remaining mix, cocoa, espresso powder and water and mix until well blended, scraping the sides as needed.

• 7

  Pat dough into rectangle and place between 2 pieces of parchment; roll out to about 1/8’ and 12-x-7 rectangle.  Set aside. 

Assemble & bake:

• 8

  Remove the top sheet of parchment paper from both doughs.  Invert the peanut butter dough onto the chocolate dough and trim the edges to clean up.

• 9

  Starting from the long side, roll up the dough using the bottom sheet of parchment paper to help roll the dough up. 

• 10

  Wrap tightly with parchment paper and plastic wrap and chill until completely firm, for 2 hours to overnight.

• 11

  Meanwhile, pre-heat oven 350°F. Line 3 large, rimmed baking sheets with 3 pieces of parchment paper. 

• 12

  Remove dough log from the refrigerator, and slice about ¼- slices off and place on the reserved baking sheets.

• 13

  Bake in preheated oven, 1 tray at a time, until firm to touch, about 10 minutes. 

• 14

  Remove from oven and cool on the tray until cool, about 15 minutes.