Ingrédients pour Jiffy Pinwheel Cookies
- Pie Crust Mix
- 1 cup powdered sugar
- Egg
- Vanilla
- Almond Extract
- Brownie Mix
- Baking Powder
- Flour
- 1 cup (2 sticks) unsalted butter, softened
- Chocolate Chips
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Comment préparer Jiffy Pinwheel Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- **Prepare White Batter:** In a large bowl, combine 1 box (15.25 oz) Jiffy White Cake Mix, 1/2 cup (1 stick) unsalted butter, softened, 2 large eggs, and 1/4 cup milk. Mix until well combined.
- Refrigerate white batter for at least 1 hour to allow it to firm up.
- **Prepare Chocolate Batter:** In a separate bowl, combine 1 cup powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk, and 1 teaspoon vanilla extract. Mix until smooth.
- Add 1/2 cup (1 stick) unsalted butter, softened, to the chocolate batter and mix until well combined.
- Refrigerate chocolate batter for at least 1 hour.
- On a lightly floured surface, roll out the chilled white batter into an 8x10 inch rectangle.
- Spread the chilled chocolate batter evenly over the white batter.
- Tightly roll up the dough like a jelly roll, starting from a long side.
- Wrap the log in plastic wrap and chill for 30 minutes (this helps with clean slicing).
- Slice the log into 1/2-inch thick slices.
- Place the slices onto prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
20g
Fat
18g
Carbs
8g
