Pretty Peanut Butter and Chocolate Pinwheels
Delight your taste buds with Pretty Peanut Butter and Chocolate Pinwheels, a visually stunning cookie recipe that's as fun to make as it is to eat! These buttery, tender cookies feature a gorgeous swirl of creamy peanut butter and rich, melted semi-sweet chocolate, making them a must-try for any dessert lover. Perfectly crisp on the edges with a soft, melt-in-your-mouth center, these pinwheels are rolled, sliced, and baked to golden perfection. With just 30 minutes of prep time and a short chill in the fridge, they’re an easy yet impressive treat for holidays, bake sales, or everyday indulgence. Elevate your cookie game with this beautifully marbled combination of peanut butter and chocolate—a timeless pairing everyone will adore.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup peanut butter
- 1 cup semi-sweet chocolate chips
- 2 tablespoons milk
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for 30 minutes to firm up.
While the dough chills, prepare the fillings. In a microwave-safe bowl, melt the chocolate chips and milk in 15-second intervals, stirring between each interval until smooth. Allow the mixture to cool slightly. In a separate bowl, stir the peanut butter to ensure it’s smooth and spreadable.
On a floured surface, roll out one portion of the chilled dough into a rectangle approximately 9x12 inches.
Spread a thin, even layer of peanut butter over the rolled dough, followed by a thin layer of the melted chocolate.
Carefully roll the dough tightly from one long side to the other, forming a log. Wrap the log in plastic wrap and repeat the process with the second portion of dough.
Refrigerate the logs for at least 1 hour or until firm enough to slice cleanly.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Unwrap the dough logs and use a sharp knife to slice them into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake the pinwheels in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve the pinwheels as a stunning treat for friends, family, or just yourself, and enjoy!
Nutrition Facts
Calories |
3958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 479.5 g | 174% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 257.0 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 186 mg | 14% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1121 mg | 24% | |
*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.
