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Sam, @samdoesherbest

Recipe & photos by @samdoesherbest.

Total time: 45 minutes
Prep time: 30 minutes
Bake time: 13 minutes
12 – 18 Servings
  • 1 Package Sweet Loren’s Fudgy Brownie Cookie Dough
  • 1 Package Sweet Loren’s Chocolate Chunk Cookie Dough
  • Gluten free flour of choice, for dusting
  1. Preheat your oven to 325°F and line a cookie sheet with parchment paper.
  2. Allow cookie dough to sit at room temperature until it becomes soft to the touch. Dust your work surface with extra gluten-free flour.
  3. Combine all Fudgy Brownie Cookie Dough portions into a ball and roll out into an 8 x 10-inch rectangle and set aside.
  4. Next, roll out the Chocolate Chunk cookie dough into an 8 x 10-inch rectangle and place on top, and in line with, the Fudgy Brownie Dough.
  5. Starting from the 10-inch side, carefully roll the two doughs – if the dough cracks, simply seal it back together with your fingers.
  6. Once the dough is rolled, transfer the cookie dough log to the fridge for 5 – 10 minutes until it firms up a bit.
  7. Remove from the fridge & slice into 1/2 inch cookies.
  8. Place each pinwheel on your cookie sheet 2 inches apart and bake for 11-13 minutes.
  9. Carefully transfer cookies to a cooling rack and sprinkle with a little flaky sea salt if you’d like. Enjoy!

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