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1
In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well.
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2
Divide dough in half.
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3
In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well.
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4
Divide dough in half.
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5
Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles.
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6
Remove the top pieces of waxed paper.
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7
Invert one rectangle on top of the other; press down gently to seal.
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8
Remove top piece of waxed paper.
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9
Tightly roll up into a spiral, starting from a long side.
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10
Repeat with remaining dough portions.
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11
If desired, sprinkle half of the peanuts onto waxed paper.
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12
Roll 1 log of dough in peanuts.
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13
Wrap in waxed paper or plastic wrap.
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14
Repeat with remaining dough and peanuts, if desired.
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15
Wrap and chill dough logs 1 hour or until firm enough to slice.
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16
Using a sharp knife, cut dough logs into 1/4-inch-thick slices.
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17
Place slices 2 inches apart on an ungreased cookie sheet.
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18
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm.
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19
Transfer cookies to a wire rack; cool.
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20
Make-Ahead Tip: Shape logs of dough; wrap and chill up to 1 week or freeze up to 1 month.
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21
Thaw frozen dough 3 hours in refrigerator before slicing.
