http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Inside Out Cookie Dough Pinwheels

What ho!!!

Remember those amazing Brownie Cookie Dough Pinwheels I shared back in April? Well, this recipe is basically a reverse of those with blondie in place of the brownie and chocolate cookie dough in place of the chocolate chip cookie dough. These Inside Out Cookie Dough Pinwheels are just as good, and some people even like them better! They look particularly nice when served together.

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We start with the blondie. Line a jelly roll pan with parchment paper, be sure to leave a good over hang. Butter the parchment all over the sides and bottom.

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In a sauce pan melt a stick of butter.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Add white chocolate chips, stir, and melt.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Melt the chips completely.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Once melted remove from the heat and whisk in the sugars.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Next, whisk in the eggs.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Whisk in the vanilla.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Whisk in the flour and salt.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Pour the batter into the prepared pan.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Bake at 325F for 40-45 minutes or until golden brown. Allow to cool completely.

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While your blondie is cooling, make the cookie dough! This starts with creaming butter, sugar, brown sugar, and vanilla together.

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Stir in the flour, salt, cocoa powder, and half & half.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Stir in the white chocolate chips.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Yum, cookie dough close up!!

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Once your blondie is cooled use the parchment paper to help you lift it out of the pan and onto your counter top.

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Place the cookie dough in a few chunks on top of the blondie.

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Press the cookie dough out with your hands.

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Keep pressing until it is all nice and even.

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Again, using the parchment paper roll the blondie up starting with one of the long sides.

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Try and keep you rolling pretty tight and even.

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Keep rolling until it is all rolled up!

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Now, wrap the roll up tightly in parchment paper or waxed paper and refrigerate it for at least half an hour, over night is even better. Once it has refrigerated, it is time to cut it up! I like to use a bench scraper to cut it, but a sharp knife will work too.

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Cut the pinwheel into about half inch pieces.

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Time to taste all that hard work! Enjoy!

http://epicsweet.com/inside-out-cookie-dough-pinwheels/

Inside Out Cookie Dough Pinwheels
Author: 
 
Inside Out Cookie Dough Pinwheels: Chocolate Cookie Dough wrapped in a rich blondie! Great for people who love white chocolate or cookie dough.
Ingredients
  • For the Blondie:
  • 1 stick butter
  • 2c. white chocolate chips
  • ¾c. brown sugar, packed
  • ¾c. sugar
  • 2t. pure vanilla extract
  • 4 large eggs
  • 1c. flour
  • ½t. salt
  • For the Chocolate Cookie Dough:
  • 1 stick butter, soft
  • ½c. sugar
  • ½c. brown sugar, packed
  • ½t. pure vanilla extract
  • ¾c. flour
  • ⅓c. cocoa powder
  • ⅛t. salt
  • 2T. half & half
  • ½c. white chocolate chips
Method
  1. For the Blondie:
  2. Preheat oven to 325F. Line a jelly roll pan with parchment paper be sure to leave an over hang, especially on the long sides of the pan. Butter the parchment sides and bottom thoroughly.
  3. In a medium sauce pan melt the stick of butter. Add the white chocolate chips, stir, and melt.
  4. Remove from the heat and whisk in the sugars. Whisk in the eggs and vanilla. Whisk in the flour and salt.
  5. Pour batter into prepared jelly roll pan. Bake at 325F for 40-45 minutes or until golden brown.
  6. Cool completely.
  7. For the Chocolate Cookie Dough:
  8. In the bowl of an electric mixer cream together soft butter, sugars, and vanilla. Stir in the flour, cocoa powder, salt, and half & half. Stir in the white chocolate chips.
  9. Once the brownies have cooled use the parchment to help lift them form the pan, place on the counter. Place cookie dough hunks on top of the blondie, press the cookie dough out evenly over the blondie.
  10. Use the parchment paper to help roll up the blondie, roll up from one of the long sides.
  11. Once rolled all the way up wrap the roll in tightly in waxed or parchment paper. Refrigerate for at least half an hour.
  12. Remove from fridge and cut into ½ inch slices using a bench scrapper or sharp knife.
  13. Store leftovers in an air tight container at room temperature or freeze for longer storage

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Original Recipe By: Rilla C. Banks (A.K.A. Epic Sweet)