Chocolate Peanut Butter Pinwheels

Total Time
Prep 30 mins
Cook 6 mins

This wonderful cookie recipe is one that I am begged to make over the holidays every year! They are out of a really, really old McCall's cookbook that my mother used to use. I took them to work last year, and everyone started calling me Julia Child! They are well worth the effort!

Ingredients Nutrition


  1. Sift flour with soda and salt.
  2. Set aside.
  3. Beat butter until fluffy.
  4. Beat in sugar.
  5. Beat in peanut butter, egg, and vanilla.
  6. At low speed, add half flour mixture.
  7. Mix in the rest by hand to form a stiff dough.
  8. Refrigerate 30 minutes.
  9. Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter.
  10. Cool.
  11. Divide dough in half.
  12. Roll each half into a 8x10 inch rectangle on a lightly floured surface.
  13. Spread each with half the filling.
  14. From the long side, roll each rectangle tightly like a jelly roll.
  15. Gently press edge to seal.
  16. Wrap separately, seam side down, in saran wrap or foil.
  17. Refrigerate until firm, about 8 hours or overnight before slicing and baking.
  18. (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet.
  19. Bake 6-8 minutes or until lightly browned.
  20. Let cool for a few minutes on sheet, then cool on wire rack.
  21. Makes 40 cookies all together.


Most Helpful

Outrageously good. They were all gone by the next day.

Cosmicwench December 18, 2002

So very GOOD!!! Like my husband said - these are what peanut butter cookies should be like! Creamy, moist and flavorful - not brittle and greasy. A couple notes - I only got about 40 cookies, which makes sense...if you have two 10 inch logs and cut them in 1/2 slices, that's whatcha get. I rolled my dough between two sheets of cling wrap. It seemed way too sticky to try the floured surface route. It also helped me roll the logs. Oh, and I had to let the cookies rest on the baking sheet before transfering to cooling rack. I wasted a whole batch the first time ('wasted' - ate, whatever!). ;) And I baked them on parchment. No fuss, no muss! My waistline hates you, but I love you! Thanks for a great recipe. :)

Lisa Pizza February 09, 2004

Just made these for Christmas and they are not part of the regulars! Delicious! I have three other types of cookies that I make and refrigerate for a week prior to baking off right before Christmas so they are nice and fresh (and survive my cookie monster family). Although it's a bit time consuming, what a treat to just slice and bake!

MezzoMom10 December 27, 2007

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