Peanut Butter and Chocolate Pinwheel Cookies

Name: Peanut Butter and Chocolate Pinwheel Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup peanut butter; 3/4 cup granulated sugar; 3/4 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup semi-sweet chocolate chips; 2 tablespoons unsalted butter

Highlighted under: Sweet Recipe Collection

When I first baked Peanut Butter and Chocolate Pinwheel Cookies, I was amazed at how two classic flavors could come together to create something truly special. The rich, nutty taste of peanut butter blended with creamy chocolate struck a perfect balance. I remember watching my family’s faces light up with delight when they took their first bite. The gorgeous spirals not only make these cookies visually appealing but also give each bite a delightful twist. They’re perfect for sharing or saving for an indulgent treat just for me!

Created by

Luca

Last updated on 2026-01-08T15:58:34.435Z

Creating these Peanut Butter and Chocolate Pinwheel Cookies was a delightful experience for me. The process of rolling out the dough reminded me of baking with my grandmother, and the smell of the peanut butter wafting through the kitchen was heavenly. I learned that using room temperature butter helps create a smooth dough that rolls perfectly. The chocolate layer sets beautifully, providing a wonderful contrast to the peanut butter.

What truly sets these cookies apart is the combination of textures; chewy in the center and slightly crisp at the edges. I found that chilling the rolled dough before slicing made a significant difference, allowing the cookies to hold their pinwheel shape beautifully while baking. Trust me, this little tip elevates the cookies from good to extraordinary!

        Why You Will Love These Cookies
        The irresistible combination of creamy peanut butter and rich chocolate
Beautiful pinwheel design that impresses both in taste and appearance
Perfectly soft and chewy texture that keeps you coming back for more

      

Understanding the Ingredients

In this recipe, the combination of unsalted butter and peanut butter creates a rich, creamy base that serves as the backbone for the cookies. The presence of granulated and brown sugar not only adds sweetness but also contributes to the cookies' chewy texture. The brown sugar, being more moist, enhances the overall flavor complexity, making every bite a delightful experience. Don’t rush this step; properly creaming these ingredients together is crucial for achieving a light, airy dough.

The flour’s role cannot be overstated as it provides the structure needed for the cookies. When measuring flour, I recommend spooning it into the measuring cup and leveling it off with a knife to avoid packing too much, which can lead to dense cookies. Also, incorporating the baking soda helps these cookies rise slightly, contributing to that perfect soft-baked texture you crave.

Perfecting the Pinwheel Technique

When rolling the dough for the pinwheels, ensure that you maintain an even thickness—about 1/4 inch is ideal. If the dough cracks while rolling, let it sit at room temperature for a few minutes to become more pliable. Using parchment paper not only makes rolling easier but also keeps the dough from sticking to surfaces. For a consistently tight roll, apply gentle pressure as you start from one edge, and keep the roll tight but not overly so; too much pressure can squeeze out the chocolate layer.

Chilling the dough is essential for achieving the right texture and making it easier to slice. If you find the logs are still too soft after the first chilling period, give them an extra 10 to 15 minutes in the fridge. The slices should hold their shape while baking, so if they spread too much, you may need to adjust the temperature or chilling time in future batches.

Ingredients

Gather your ingredients to make these delicious cookies:

For the Cookie Dough

1 cup unsalted butter, softened
1 cup peanut butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

For the Chocolate Layer

1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

Make sure you have everything ready before starting.

Instructions

Follow these steps to bake your cookies:

Prepare the Cookie Dough

In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time and stir in the vanilla. In another bowl, whisk together the flour, baking soda, and salt; gradually blend into the peanut butter mixture.

Chill the Dough

Divide the dough into two portions. Wrap each portion in plastic wrap and chill in the refrigerator for at least 30 minutes.

Make the Chocolate Layer

In a small saucepan over low heat, melt the chocolate chips and unsalted butter until smooth, stirring often. Remove from heat and let cool slightly.

Assemble the Pinwheels

Roll out one portion of dough between two sheets of parchment paper into a rectangle about 1/4 inch thick. Spread half of the melted chocolate mixture over the dough. Starting from one edge, roll the dough tightly into a log.

Repeat with the second portion of dough.

Slice and Bake

Chill the logs for another 30 minutes before slicing into 1/4-inch thick rounds. Place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until edges are lightly golden.

Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Peanut Butter and Chocolate Pinwheel Cookies!

Enjoy the delightful flavors of your freshly baked cookies!

Pro Tips

To make these cookies a bit more indulgent, you can even drizzle some extra melted chocolate on top before serving.

Storage and Make-Ahead Tips

These Peanut Butter and Chocolate Pinwheel Cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, consider freezing the unbaked logs. Just wrap them tightly in plastic wrap and then foil to prevent freezer burn. When you're ready to bake, slice them straight from the freezer—no need to thaw! This method allows you to enjoy fresh cookies at a moment's notice.

If you’re making these cookies ahead of time, bake them and then let them cool completely before storing. You can even freeze the baked cookies for up to three months. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 5 to 10 minutes, and they’ll return to their freshly baked glory.

Variations and Serving Suggestions

If you want to mix things up, try adding nuts such as crushed peanuts or pecans to the cookie dough for an added crunch and flavor depth. You can also substitute dark chocolate chips for the semi-sweet variety for a richer chocolate experience. If you’re looking for a different flavor profile, experimenting with flavored nut butters, like almond or cashew, could lead to deliciously unique pinwheels.

These pinwheel cookies are visually stunning and can be served as a centerpiece for any cookie platter. They pair beautifully with a glass of cold milk or a warm cup of coffee, enhancing the rich chocolate and peanut butter flavors in every bite. You could also drizzle some extra melted chocolate over the baked cookies for a decorative touch, elevating their presentation.

Questions About Recipes

→ Can I freeze the cookie dough?

Absolutely! You can freeze the logs of dough for up to 3 months. Just thaw them in the fridge before slicing and baking.

→ What is the best way to store these cookies?

Store them in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.

→ Can I substitute crunchy peanut butter?

Yes, you can substitute crunchy peanut butter for a different texture, but the cookies will have a different feel and taste.

→ What if I don’t have parchment paper?

You can use a silicone baking mat or lightly grease your baking sheet if you don’t have parchment paper.