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.
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 below. Turn it out onto waxed paper and follow the pictures below.
Kitchen secrets for these cookies:
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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- 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
- 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: 1
Amount Per Serving: Calories: 225 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 24mg Sodium: 175mg Carbohydrates: 28g Fiber: 1g Sugar: 17g Protein: 4g
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Updated and republished on September 5, 2019.