Peanut Butter Pinwheel Cookies

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“This recipe was submitted by Holly Thomas to CanadianLiving.com and I think the cookies are really delightlful...try and tell me what you think. These are great for the kids with a glass of milk. Prep time does not include the time to chill these cookies.”
READY IN:
27mins
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy.
  2. Add peanut butter, egg and vanilla and beat until smooth.
  3. In another bowl, combine flour, baking soda and salt; gradually mix
  4. or stir half of flour mixture into the peanut butter mixture.
  5. Using your hands, mix in remaining flour mixture to form a stiff dough.
  6. Refrigerate for 45 minutes.
  7. Filling:.
  8. While dough is chilling, melt chocolate with butter in a bowl over HOT water (not boiling).
  9. Let cool.
  10. Take chilled dough and divide in half.
  11. On lightly floured surface, roll each half into a 10-in. x 8-in. rectangle.
  12. Spread each rectangle with half of the melted chocolate mixture.
  13. Starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls.
  14. Wrap separately in plastic wrap.
  15. Refrigerate until firm at least 8 hours or up to 12 hours.
  16. Using a sharp knife, cut into 1/4-in. slices.
  17. Place 1 1/2-in. apart on lightly greased baking sheets. Be sure to rotate sheets and turn from back to front halfway through baking as this ensures a better baked cookie.
  18. Bake in a preheated 375 degree oven for 10-12 minutes or until lightly browned.
  19. Transfer to wire racks and cool.
  20. This cookie can be stored in an airtight tin for up to 1 week.

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