Peanut Butter Chocolate Whirligigs

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A affluent peanut food cooky dough is slathered liberally with acheronian chocolate, past the full happening is rolled into a log and chilled. When sliced, the cocoa creates an absorbing pattern. Don't obsess if yours doesn't signifier a cleanable pinwheel; the cocoa is brittle erstwhile sliced, but you tin reshape the cookies on the way.

The dough needs to chill for astatine slightest 3 hours and up to 24 hours. The logs of assembled, unbaked cookies indispensable beryllium chilled for astatine slightest 3 hours and up to 24 hours. The cookies tin beryllium stored successful an airtight instrumentality astatine country somesthesia for up to 3 days.

Adapted from "Baked Elements," by Matt Lewis and Renato Poliafito (Stewart, Tabori & Chang, 2012).

Ingredients

measuring cup

Servings: 23-34 cookies

For the dough

2 1/4 cups flour, positive much for dusting
3/4 spoon baking powder
1/2 spoon baking soda
1 spoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, chill but not cold, chopped into chunks
1 cupful firmly packed acheronian brownish sugar
1/3 cupful granulated sugar
3 tablespoons rootlike oil, preferably canola
3/4 cupful creamy peanut butter
1 ample egg, positive 1 ample ovum yolk
2 teaspoons vanilla extract

For the cocoa filling

12 ounces good-quality acheronian cocoa (60 to 72 percent cacao), coarsely chopped
1/2 spoon airy maize syrup

Nutritional Facts

Per cookie

Calories
240
Fat
15 g
Saturated Fat
7 g
Carbohydrates
23 g
Sodium
120 mg
Cholesterol
25 mg
Protein
4 g
Fiber
1 g
Sugar
13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Baked Elements," by Matt Lewis and Renato Poliafito (Stewart, Tabori & Chang, 2012).

Tested by Jane Touzalin.

Published December 11, 2012

Updated March 14, 2026