Simplified Peanut Butter and Chocolate Pinwheels

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READY IN: 2hrs
Recipe by KaDo2609

I found this one on the Better Homes and Gardens website. They turned out a little crackled on top, but still looked nice and tasted great! It was definitely a LOT quicker than mixing up two batches of dough from scratch! My advice is to use the good quality (not cheapo off brand) cookie dough. I used a tube of Pillsbury Peanut Butter Cookie and a tube of off-brand Sugar Cookie. The sugar cookie dough took a little more effort to mix the cocoa into because of it's harder consistency...actually used my hands instead of the wooden spoon!

Ingredients Nutrition

  • 1 (18 ounce) packageof refrigerated peanut butter cookie dough
  • 1 (18 ounce) package refrigerated sugar cookie dough
  • 14 cup flour
  • 14 cup unsweetened cocoa
  • 12 cup chopped peanuts (optional)


  1. In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half.
  2. In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well. Divide dough in half.
  3. Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up into a spiral, starting from a long side. Repeat with remaining dough portions.
  4. If desired, sprinkle half of the peanuts onto waxed paper. Roll 1 log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts, if desired.
  5. Wrap and chill dough logs 1 hour or until firm enough to slice.
  6. Using a sharp knife, cut dough logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
  7. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
  8. Make-Ahead Tip: Shape logs of dough; wrap and chill up to 1 week or freeze up to 1 month. Thaw frozen dough 3 hours in refrigerator before slicing.

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