Pretty Peanut Butter and Chocolate Pinwheels

READY IN: 45mins
Recipe by Zurie

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.

Top Review by mianbao

I didn't realize that unsweetened peanut butter was called for in these cookies until I was actually weighing the Skippy. So, that may have been one reason for my troubles. I cut back the sugar to 200 g because of this. I followed the recipe otherwise, but got an extremely sticky dough. I smoothed both flavor doughs onto baking paper with a spatula, covered them with another sheet of paper, rolled each up and froze them. I later unrolled the frozen dough, placed the chocolate on top, and managed to roll them up. I sliced and baked the cookies, but they started to brown without becoming very firm. I do not know if this is the way they should be, or not, but, to me, they seemed mushy. Also, dough with the added chocolate does not taste very chocolatey, since the milk chocolate is added to the peanut butter dough. Oh, and the pattern I got could hardly be called a pretty pinwheel. I somehow don't think these cookies are for me. I hope others will have more success.

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)

Directions

  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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