Peanut Butter Pinwheel Cookies
Delight your taste buds with these irresistible Peanut Butter Pinwheel Cookies, a perfect blend of soft, buttery dough and creamy peanut butter filling. These cookies feature a mesmerizing spiral design, created by rolling a luscious peanut butter and powdered sugar mixture within a tender cookie dough. With a prep time of just 25 minutes and the option to chill the dough overnight, this recipe is as convenient as it is delicious. Each bite combines a light crunch with a melt-in-your-mouth texture, making them an ideal treat for peanut butter lovers. Perfect for holiday platters, cookie exchanges, or a sweet afternoon indulgence, these pinwheel cookies are as visually stunning as they are flavorful, earning their spot as a must-try dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Peanut butter (creamy)
- 0.25 cup Powdered sugar
Instructions
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix.
Divide the dough in half. Flatten each half into a rectangular disc, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
In a small bowl, stir together the creamy peanut butter and powdered sugar until smooth. This will be the filling.
After the dough has chilled, roll out one disc on a lightly floured surface into a rectangle about 1/4 inch thick.
Spread half of the peanut butter filling evenly over the rolled-out dough, leaving a 1/4-inch border around the edges.
Starting from one of the longer edges, tightly roll the dough into a log. Wrap the log in plastic wrap and repeat with the second disc of dough and remaining filling.
Refrigerate the logs for at least 2 hours or overnight until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Using a sharp knife, slice each log into 1/4-inch thick rounds. Place the slices about 2 inches apart on the prepared baking sheets.
Bake the cookies for 8-10 minutes or until the edges are lightly golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Serve and enjoy your Peanut Butter Pinwheel Cookies!
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 496.2 g | 180% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 249.3 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 216 mg | 17% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
