Peanut Butter Pinwheel Cookies with Melted Chocolate Swirl
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.
36
cookies
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 butter and 1 cup granulated sugar until light and fluffy. Blend in 1/2 cup chunky peanut butter, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and 1 large egg.Stir in the 1-3/4 cup 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 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.
Nutritional Information
Serving: 1cookie | Calories: 71kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 32mg | Fiber: 1g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg