Peanut Butter Pinwheel Cookies

Course : Cookies
Serves: 2 dozen
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1 cup butter -- softened
1 cup packed brown sugar
1 cup smooth peanut butter
1 large egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces semi sweet chocolate chips
1 teaspoon butter

Preparation / Directions:

In a large bowl beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in peanut butter, egg and vanilla until smooth. Combine flour, baking soda and salt; gradually mix half into peanut butter mixture. Using hands mix in remaining flour mixture to form a stiff dough; refrigerate for 45 minutes. Meanwhile prepare the filling. Melt chocolate with butter in a bowl over hot (not boiling) water. Let cool. Divide chilled dough in half. On a lightly floured surface roll each half into 10 X 8 inch rectangle. Spread each rectangle with half the chocolate mixture. Starting from long side roll up each rectangle jelly roll style to form 2 long rolls. Wrap separately seam side down in plastic wrap. Chill until firm or up to 12 hours. Using a sharp knife, cut into 1/4 inch slices. Place 1 1/2 inches apart on a lightly greased baking sheet. Bake at 375 degrees for 10-12 minutes of until lightly browned. Transfer to wire rack to cool.

Notes: Can be stored in an airtight container for up to 1 week.


Nutritional Information:

120 calories, 8g fat, 2g protein

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