Peanut Butter Pinwheel Cookies: Love in Every Chocolate Swirl
Sneak Preview: These Chocolate Peanut Butter Pinwheel Cookies combine peanut butter dough with a layer of melted chocolate chips. Bake and enjoy serving these to family and friends you love.
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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.
Three Reasons Why You Will Enjoy This Recipe
- These cookies taste like chocolate chip cookies with peanut butter in them. They speak directly to my frequent craving for Reese’s Peanut Butter Cups.
- They are an interesting shape. Nobody will believe you made them yourself.
- You can keep the dough in the fridge for several days if necessary.
Get started by mixing the dough per the recipe. Turn it out onto waxed paper and follow the pictures below.
Happy Bakers Speak Up
“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
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 for 30-45 minutes. In my experience, this is when the dough will be the easiest to handle.
3. If you chill until the dough is completely firm, the chocolate will be difficult to slice without cracking unevenly. Experience will help you decide when the dough is ready to slice.
4. Use a serrated knife to slice the dough for cookies. It moves through the chilled chocolate more easily. Even better, use a warm, sharp, serrated knife.
Even if the cookies don’t slice perfectly, they taste delicious.
How To Roll Out Peanut Butter Pinwheel Cookies
Parting 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, make cookie truffles with them; they might be even better than the original cookies.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Peanut Butter Pinwheel Cookies
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
- Beat 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 1 6-ounce package (170 g) semi-sweet chocolate chips 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 the 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˚F (190˚C). Prepare cookies sheets by covering with a 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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.