The cookies are Peanut Butter Whirligigs, a yummy combination of peanut butter cookie spread with melted chocolate chips that are rolled and sliced. They are wonderful!!!! The trick is not to chill the rolls too long, even the few extra minutes the 2nd roll was in the fridge was almost disastrous. 30 minutes was the magic number today. The other trick is when spreading the chocolate and rolling the cookies work in 2 batches and work quickly so the chocolate doesn’t set. Next year I will master these cookies!!! Try them, they are worth every second of work and frustration.
So after writing this and taking pictures and eating a few I decided that I like the not so perfect ones best. The shape is intriguing and not all the same and the chocolate dispersal is more pleasing to my palate.
So I guess the whole batch was a success after all.
½ cup shortening
½ cup granulated sugar
½ cup brown sugar
½ cup peanut butter
1 ¼ cup flour
½ tsp baking soda
½ tsp salt
6-8 oz chocolate chips, melted
Combine shortening, granulated sugar, brown sugar, and peanut butter until fluffy.
Mix in flour, baking soda, and salt.
Dump dough onto wax paper. Cover with another sheet of wax paper.
Roll into a rectangle ¼ inch thick.
Melt chocolate and spread on dough.
Roll dough jelly roll style.
Wrap and chill.
Preheat oven to 375.
Slice roll into ¼ slices.
Place slices on baking sheet lined with parchment paper.
Bake 10-12 minutes.
NOTE: My Gram always rolled between 2 sheets of wax paper, it is a quick, clean, nonstick rolling surface and it helps when rolling into a jelly roll.
It is helpful to cut dough into 2 rectangles. Melt half the chocolate, spread on 1 roll, roll up & chill. If the chocolate hardens before rolling it is a disaster.