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Peanut Butter Chocolate Pinwheel Cookies are Big, Beautiful, Ecomomical and Easy Recipe.

Updated on February 17, 2013
These peanut butter cookies have a hint of chocolate in every bite.
These peanut butter cookies have a hint of chocolate in every bite.

There's more than one way to shape a cookie! First step: The Dough

These pretty cookies start with a simple dough. You can use this recipe, or you can start with ready-made peanut butter cookie dough found in your grocer's refrigerator section. Making them from scratch is a lot more economical though.

Here's the dough recipe I used for mine:

In a large mixing bowl combine

1/2 cup peanut butter

1/3 cup shortening or room temperature butter. I used shortening this time.

1 cup sugar

Mix until fluffy and creamy with a stand or hand mixer. I use my KitchenAid stand mixer, and it consistently makes better cookies than any hand mixer I've ever used. If you can buy one at a good price, I encourage you to do it!

Cream your fats with your sugar first.  Do not rush this step, as you can't over "cream" - you want the sugar well incorporated.
Cream your fats with your sugar first. Do not rush this step, as you can't over "cream" - you want the sugar well incorporated.

Add your wet ingredients

Add to your mixing bowl:

1 large egg

2 Tablespoons Milk

Incorporate these into your creamed mixture until light and fluffy. Be sure to scrape your bowl and beaters down with a rubber spatula once or twice to fully incorporate.

Add egg and milk
Add egg and milk

Add your dry ingredients

Now add the following:

1 1/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Mix until well combined, remembering to scrape your bowl and beaters down with a rubber spatula once or twice to fully incorporate.

That's it, your dough is now ready to be transformed into Peanut Butter Pinwheel Cookies.

Flour, Baking Soda and Salt are added last.
Flour, Baking Soda and Salt are added last.

Roll your dough between waxed paper

You'll need two pieces of wax paper, one under and one over the dough, sort of like you were doing to make a pie crust. Unlike a pie crust, we want to aim for a rectangle instead of a circle, which can be a little more tricky, but really isn't difficult.


We want our dough to be approximately 12 inches long by 10 inches wide, but if yours is a little longer or narrower, that's OK, too, I go for tasty, not perfect at my house.

Use a rolling pin to roll your dough into a rectangle between sheets of wax paper
Use a rolling pin to roll your dough into a rectangle between sheets of wax paper

Shaping tricks

If you're making an oval instead of a rectangle, that's OK. Simply push the rounded dough edge back towards the center a bit making a straight edge, like in the picture above. It will make a little hill on the edge, so turn it 90 degrees and simply push it back to the other edge from the center.


When you have your basic size and shape rolled outt, you can trim any little uneven edges off with a knife.

All rolled out and ready for the chocolate.
All rolled out and ready for the chocolate.

Now the fun part: Chocolate!

Remove the top layer of wax paper.

Put 1 cup of chocolate chips, or about 6 oz of any chocolate you happen to have laying around the house - I love buying up holiday chocolate candy on sale to use this way. Place your chocolate in a small glass bowl.

Microwave your chocolate for 20-30 seconds at a time, and continue in 20-30 second increments until it's just melted and smooth when you stir it. Micowave oven power may vary, so never blindly follow times in recipes. Mine took about 1 minute 20 seconds, yours may take more or less time to melt your chocolate, the important thing is not to get it too hot, you want to simply get it melted and spreadable.


Resist the urge to just eat it from a spoon, as we're going to spread it on our cookie dough.
Resist the urge to just eat it from a spoon, as we're going to spread it on our cookie dough.

Let your chocolate cool just a bit and give it a stir. if it's too hot, it will make your dough melt a bit and be difficult to roll in the next step. It should be warm to the touch, but not hot.

When your chocolate is the right temp, spread it over the dough, trying to keep it 1/2 inch from the edge. If it gets on the edge, don't worry, it'll just ooze out a bit more when you roll making it a little messy, but the cookies will still be fine. Besides, what's a little chocolate on your fingers, right?


Spread the melted chocolate on top of the dough.
Spread the melted chocolate on top of the dough.

Roll it up, jelly roll style.

Start by folding the long edge of your rectangle over. If the dough is a bit sticky at that point simply lift the back of your wax paper up to help guide your rolling and to keep it even. Continue until you have a log shape roll.

You can use the same wax paper to wrap it, and then follow up with a tight plastic wrap to help better keep it round.

Place in the fridge to firm up for 20-30 minutes. Do not leave it in to chill for too long, or the chocolate will harden, and will break as you try to cut your cookies later, so your swirls won't look as pretty. They will still taste great, though!


take your time rolling it up evenly, don't press down too much or your chocolate may ooze out the sides.
take your time rolling it up evenly, don't press down too much or your chocolate may ooze out the sides.

Time to cut and bake your cookies

While your dough is chilling, you can wash up your bowls and then preheat your oven to 375 degrees.

Grease your cookie sheets.

Unwrap your dough and cut into 1/3 inch slices.

If your dough has flattened on one side while chilling, you can gently reshape it into round as you go. If they "squish" as you cut try using a larger thinner blade knife, like a french knife and feel free to gently reshape your cookie slices back to round.

These will spread so I stick to just 12 cookies on my large cookie sheets, giving them plenty of room.

Cutting your cookies.
Cutting your cookies.

Bake and Enjoy

Bake your cookies for 10-12 minutes. The edges should be just beginning to brown. I baked mine for 11 minutes

Remove to a wire cooling rack to finish cooling.

I got 36 cookies from my 12 inch long roll. You may get more or less if you cut them thicker or thinner or your roll was longer or shorter. There's no right or wrong, they're just as delicious either way!

Enjoy!

Cool on a wire rack - they really are delicious warm, the chocolate will harden back up when fully cooled, at that time you can put them in your cookie jar.
Cool on a wire rack - they really are delicious warm, the chocolate will harden back up when fully cooled, at that time you can put them in your cookie jar.

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