Peanut Butter Pinwheel Cookies
Peanut butter swirled with chocolate make an amazing cookie. These are similar to a sugar cookie. My family really likes the peanut butter pinwheel cookies. This is made in two separate dough’s that you put together.
Peanut Butter Pinwheel Cookies
Ingredients:
Peanut Butter Dough
4 cups flour
¼ tsp salt
¾ tsp baking powder
1 cup peanut butter
1 cup butter
½ cup white sugar
½ cup brown sugar
1 egg
2 tablespoons milk
Chocolate Dough
3 cups flour
2/3 cup cocoa
¾ tsp baking powder
¼ tsp salt
1 cup butter
1 cup sugar
1 egg
1 tablespoons milk
Directions:
Start with the peanut butter dough. Sift together the flour, baking powder, and salt. In a separate bowl cream together the peanut butter and butter, next add the sugars. Now add the egg and blend well. Add the milk and then start adding the flour in small amounts until it’s all combined. Separate into two equal portions. Set aside.
Now to work on the chocolate dough; sift together (use the same bowl you sifted the flour before) the flour, cocoa, baking powder and salt. In a separate bowl cream the sugar and butter together. Add the egg and milk next. Now slowly add the flour mixture. Separate into two equal portions.
This dough will try to stick to everything and you will make it tough if you use to much flour. I normally roll mine on waxed paper but I was out so I used foil. Roll each ball of dough to about ¼ inch or about a 9×13 size, keeping them separate.
Now place one chocolate on top of a peanut butter. Gently roll it a little to combine the two dough’s. Remove the foil from the top one. On the longer side start rolling the edge up, use the foil to help you roll it.
Roll firmly. Repeat for the other 2 pieces of dough. Chill in the fridge for a few hours or overnight. 
Once chilled slice cookies off about ½ inch thick. Place on a baking sheet and bake in a preheated 350 oven. Enjoy!!
- Peanut Butter Dough
- 4 cups flour
- ¼ tsp salt
- ¾ tsp baking powder
- 1 cup peanut butter
- 1 cup butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 2 tablespoons milk
- Chocolate Dough
- 3 cups flour
- 2/3 cup cocoa
- ¾ tsp baking powder
- ¼ tsp salt
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 tablespoons milk
- Start with the peanut butter dough. Sift together the flour, baking powder, and salt. In a separate bowl cream together the peanut butter and butter, next add the sugars. Now add the egg and blend well. Add the milk and then start adding the flour in small amounts until it’s all combined. Separate into two equal portions. Set aside.
- Now to work on the chocolate dough; sift together (use the same bowl you sifted the flour before) the flour, cocoa, baking powder and salt. In a separate bowl cream the sugar and butter together. Add the egg and milk next. Now slowly add the flour mixture. Separate into two equal portions.
- This dough will try to stick to everything and you will make it tough if you use to much flour. I normally roll mine on waxed paper but I was out so I used foil. Roll each ball of dough to about ¼ inch or about a 9×13 size, keeping them separate.
- Now place one chocolate on top of a peanut butter. Gently roll it a little to combine the two dough’s. Remove the foil from the top one. On the longer side start rolling the edge up, use the foil to help you roll it.
- Roll firmly. Repeat for the other 2 pieces of dough. Chill in the fridge for a few hours or overnight.
- Once chilled slice cookies off about ½ inch thick. Place on a baking sheet and bake in a preheated 350 oven. Enjoy!!
