Chocolate Peanut Butter Pinwheel Cookies combines peanut butter dough with a layer of melted semi-sweet chocolate. Roll up like a jellyroll, then slice and bake for a peanut-butter-cup-flavor-experience in a cookie.
Recipe Inspiration
The recipe for these peanut butter cookies was printed on an old calendar I’ve kept around for years. They’re fun and tasty when I want something just a bit different.
Taste-wise, they remind me of a chocolate chip cookie with peanut butter in it. They speak directly to my frequent craving for Reese’s Peanut Butter Cups.
Get started by mixing the dough per the recipe. Turn it out onto waxed paper and follow the pictures below.
Recipe Tips
Rolling up the dough with chocolate inside can be a little tricky. If the ambient temperature in your kitchen is rather warm, the dough can be messy. If necessary, chill the dough for a few minutes before you start, to make it easier to handle.
After you spread the chocolate and roll up the dough, chill from 30-45 minutes. In my experience, this is when the dough will be easiest to handle.
If you chill until the dough is completely firm, the chocolate will be difficult to slice without it cracking unevenly. A little experience will help you decide when the dough is ready to slice.
Another tip: Use a serrated knife to slice the dough for cookies. It moves through the chilled chocolate a little more easily. Even better, use a warm and sharp serrated knife.
Even if the cookies don’t slice perfectly, they will still taste delicious.
How To Roll Out Chocolate-Peanut Butter Pinwheel Cookies
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These will remind you of the top of a chocolate cupcake. A soft, tender cookie with ganache-like, fudgy frosting.
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Paula
Peanut Butter Pinwheel Cookies with Chocolate
This Peanut Butter Pinwheel Cookie recipe combines peanut butter dough with a layer of melted chocolate. Roll the dough into a jellyroll shape before slicing.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1/2 cup chunky peanut butter
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 egg
- 1-3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 6-ounce package semi-sweet chocolate chips
Instructions
- Beat butter and sugar until light and fluffy. Blend in peanut butter, milk, vanilla extract, and egg.
- Stir in flour, salt, and baking soda.
- Melt chocolate in a separate bowl by microwaving for one minute on HIGH. Set aside to cool.
- Press dough into a ball and place between two long sheets of waxed paper. Roll out into a 10 x 17-inch rectangle.
- Remove the top piece of waxed paper and spread cooled chocolate over the top. Starting with the long side, roll up dough with chocolate inside. Chill for 30-45 minutes.
- Preheat oven to 375 degrees F. Prepare cookies sheets by covering with a silicone baking mat or parchment paper or by greasing.
- Slice chilled roll 1/2-inch thick and place onto prepared cookie sheet.
- Bake for 12-14 minutes. Move to a cooling rack while still warm.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 175mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 4g
Updated and republished on September 5, 2019.
Jane
Wednesday 4th of September 2019
Yummy cookies. I had no problems except that the way I cut them, I got more than 50 cookies out of that recipe, rather than the 18 that it says, and they are nice sized cookies. Since the roll is 17 inches long, it only makes sense that you're going to get more than 18 cookies if you cut them 1/4 inch thick.
Paula
Wednesday 4th of September 2019
Jane,
Hmmmm. What you say about the number of cookies makes complete sense. Math was never my best subject. However, this gives me an excuse to make these cookies and do a re-count. Thanks for writing.
Sally N
Saturday 17th of November 2012
I would love to be able to make chocolate peanut butter pinwheels, but I have had no luck. After the recommended waiting period, 30 min., the chocolate becomes very hard to cut but the dough is still very soft. As a result I cannot slice the roll. This recipe calls for 6 oz of chocolate which is a whole lot better than the recipes that call for 12 or even 16oz. What am I doing wrong???
Paula
Saturday 17th of November 2012
Yes, the dough will still be somewhat soft. You might try the freezer for a few minutes. My other tip is to use a very sharp serrated knife to cut the slices. Let the knife sit in hot water a few minutes to heat it up and cut through the chocolate easier. I will admit this part is a little tricky but practice helps.
Carmen C
Sunday 6th of May 2012
This looks like a fun cookie recipe that I'd like to try. One question though. Is that 16 oz. of semi-sweet chocolate or 1(one) 6 oz. package of semi-sweet chocolate as in a package of chocolate chips?
Paula
Sunday 6th of May 2012
Carmen, That is an excellent question. It should be 1(one) 6-ounce package semi-sweet chocolate chips. I will make the correction. pr
Miriam @ Overtime Cook
Tuesday 1st of May 2012
These cookies are absolutely gorgeous looking. Combine that with the fact that it's my absolute favorite flavor combination....these are definitely going on my do-bake list!
`Suzanne
Tuesday 1st of May 2012
These are so yummy looking, and I love the old scrabble picture too. My daughter was the same way about fixing her own hair too :)