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Pretty Peanut Butter and Chocolate Pinwheels

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“A double-flavoured fun cookie which kids love. In this case I am giving mainly the metric weights and measures, with the approximate American weights and measures in brackets. This recipe comes from a friend with a slew of grandkiddies! Prep time does not include the 2 hours chilling time.”
35-45 cookies

Ingredients Nutrition

  • 150 g butter, softened (5 oz)
  • 12 cup peanut butter, smooth, unsweetened (4 oz or 125g)
  • 750 ml flour, sifted (3 cups)
  • 300 ml sugar (10 oz)
  • 1 egg
  • 100 ml milk (about 2 - 3 tablespoons less than 1/2 cup)
  • 2 teaspoons vanilla essence
  • 12 teaspoon salt
  • 100 g milk chocolate, melted (3.3 oz or 1 slab)


  1. Grease 2 baking tins.
  2. Cream together the butter and peanut butter with an electric mixer until light and fluffy.
  3. Add half the flour, the sugar, egg, milk, vanilla and salt. Stir in the remaining flour, and mix well.
  4. Divide the dough in half. Stir the melted chocolate into one half of the dough and mix in thoroughly.
  5. Place the two dough mixtures between sheets of greaseproof paper, and roll each out thinly, into about the same size rectangle, about 10 x 13 inches. (You can try rolling it out with the help of flour and without the use of the paper).
  6. Place the peanut butter dough on top of the chocolate dough, roll up like a jelly roll, wrap in clingwrap, and chill in fridge for 2 hours.
  7. Heat oven to 180 deg C/350 deg F.
  8. Cut the chilled dough into 6mm/1/4 inch slices. Place 1/2 inch apart on the greased tins, and bake until pale golden brown and crisp, 10 - 15 minutes.
  9. Cool on wire racks and store in airtight container. Makes roughly 35 - 45, depending on how you rolled out your dough.

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