STREAMING NOW: Simply Nigella

Peanut Butter Pinwheel Cookies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe was submitted by Holly Thomas to 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.”
48 cookies

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a