Peanut Butter Pinwheel Cookies with Melted Chocolate Swirl
Sneak Preview: These classic peanut butter pinwheel cookies are filled with melted chocolate, rolled like a jellyroll, and sliced into beautiful swirls. A nostalgic favorite for cookie trays and chocolate-peanut butter fans alike.
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Do you have a recipe that has stared at you for years? Maybe it’s in your tattered recipe collection, on the cover of one of your favorite cookbooks, or, in my case, on a calendar that featured recipes.
Finally, it was time to make the cookies or throw away the old calendar. I was elated when they turned out tasty and pretty enough for a cookie tray.
Shared & Loved
“Yes, I have made this recipe for chocolate pinwheel cookies for years and they are wonderful. At first I had a hard time rolling them out but practice makes perfect. I do make them often.” —GINNY
Ingredients & Substitutions
- BUTTER: Use softened unsalted or salted butter—either works.
- GRANULATED SUGAR: Keeps the dough light and crisp.
- CHUNKY PEANUT BUTTER: Adds texture and flavor. Creamy works too, but won’t give the same crunch.
- MILK: Helps moisten and smooth out the dough.
- VANILLA EXTRACT: Optional but recommended for depth.
- EGG: I used a “Large” (50 grams ±) egg.
- ALL-PURPOSE FLOUR: Use unbleached or bleached; both work well.
- SALT: Enhances the peanut butter and balances the sweetness.
- BAKING SODA: Leavens the cookies and helps with browning.
- SEMI-SWEET CHOCOLATE CHIPS: Melted and spread inside—can substitute bittersweet or dark chocolate if preferred.
Step-by-Step: How To Shape Peanut Butter Pinwheel Cookies
➊ Roll out the dough
Place the mixed dough on a sheet of waxed paper. Cover with another sheet and roll into a 10×17-inch rectangle.
➋ Spread the melted chocolate
Peel off the top sheet. Pour melted chocolate over the dough and spread evenly, reaching the edges.
➌ Roll into a log
Starting from a long edge, roll up the dough into a tight log, jellyroll style.
➍ Chill before slicing
Wrap and chill the log for 30–45 minutes until firm but not hard. This makes slicing cleaner and prevents cracking.
➎ Slice and bake
Use a sharp serrated knife (warm is best) to cut ½-inch slices. Place on a baking sheet and bake as directed.
Tips That Make a Difference
- Chill, but don’t overchill: Slice when the dough is firm but still pliable—about 30–45 minutes in the fridge. Too cold, and the chocolate may crack.
- Use a serrated knife: A warm, sharp knife glides through the log and keeps the swirls clean.
- Keep dough cool while shaping: If your kitchen is warm or the dough gets soft, pop it back in the fridge for a few minutes before rolling or slicing.
- Creamy peanut butter works too: But chunky adds texture and helps balance the chocolate layer.
Peanut Butter Pinwheel Cookies with Melted Chocolate Swirl
Video
Ingredients
- ½ cup (113 g) butter (softened)
- 1 cup (200 g) granulated sugar
- ½ cup (129 g) chunky peanut butter
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 large (50 g) egg
- 1-3/4 cup (210 g) unbleached all-purpose flour
- ½ teaspoon table or sea salt
- ½ teaspoon baking soda
- 1 6-ounce package (170 g) semi-sweet chocolate chips
Instructions
- Mix the dough: Cream 1/2 cup (113 g) butter and 1 cup (200 g) granulated sugar until light and fluffy. Blend in 1/2 cup (129 g) chunky peanut butter, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and 1 large (50 g) egg.Stir in the 1-3/4 cup (210 g) unbleached all-purpose flour, 1/2 teaspoon table or sea salt, and 1/2 teaspoon baking soda.
- Melt the chocolate: Microwave 1 6-ounce package (170 g) semi-sweet chocolate chips for 1 minute. Stir until smooth, then let it cool slightly.
- Roll out the dough: Press dough into a ball and place between two long sheets of waxed paper. Roll out into a 10 x 17-inch rectangle.
- Add chocolate and roll up: Remove top sheet of waxed paper. Spread melted chocolate evenly over dough. Starting from a long edge, roll into a tight log.
- Chill and slice: Wrap log and chill for 30–45 minutes until firm but not hard. Slice into ½-inch rounds using a serrated knife.
- Bake the cookies: Preheat oven to 375°F (190°C). Place cookies on a parchment-lined baking sheet. Bake for 12–14 minutes. Transfer to a rack to cool.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ About Peanut Butter Pinwheel Cookies
Yes. Wrap it tightly and freeze before slicing. Let it thaw slightly in the fridge, then slice and bake as usual.
It’s likely too cold. Let it sit at room temp for a few minutes or use a warm serrated knife.
Yes, but slice it while still slightly pliable. If the chocolate hardens too much, slicing will be more difficult.
Store in an airtight container for 3–4 days. Freeze for longer storage.
Final Thoughts
If you are a peanut butter lover and need more, check out the recipes for my Glazed Peanut Butter Cookie Bars, my daughter-in-law’s Peanut Butter Fudge, and the popular PB2 Recipe for Peanut Butter Greek Yogurt. If you have leftover cookies, consider making cookie truffles with them; they might be even better than the original cookies.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.