Peanut Butter Pinwheel Cookies

Delight your taste buds with these irresistible Peanut Butter Pinwheel Cookies, a perfect blend of soft, buttery dough and creamy peanut butter filling. These cookies feature a mesmerizing spiral design, created by rolling a luscious peanut butter and powdered sugar mixture within a tender cookie dough. With a prep time of just 25 minutes and the option to chill the dough overnight, this recipe is as convenient as it is delicious. Each bite combines a light crunch with a melt-in-your-mouth texture, making them an ideal treat for peanut butter lovers. Perfect for holiday platters, cookie exchanges, or a sweet afternoon indulgence, these pinwheel cookies are as visually stunning as they are flavorful, earning their spot as a must-try dessert.

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 24

Ingredients

• 2.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (softened)
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar (packed)
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.5 cup Peanut butter (creamy)
• 0.25 cup Powdered sugar

Directions

Step 1

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 2

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix.

Step 5

Divide the dough in half. Flatten each half into a rectangular disc, wrap in plastic wrap, and chill in the refrigerator for 1 hour.

Step 6

In a small bowl, stir together the creamy peanut butter and powdered sugar until smooth. This will be the filling.

Step 7

After the dough has chilled, roll out one disc on a lightly floured surface into a rectangle about 1/4 inch thick.

Step 8

Spread half of the peanut butter filling evenly over the rolled-out dough, leaving a 1/4-inch border around the edges.

Step 9

Starting from one of the longer edges, tightly roll the dough into a log. Wrap the log in plastic wrap and repeat with the second disc of dough and remaining filling.

Step 10

Refrigerate the logs for at least 2 hours or overnight until firm.

Step 11

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.

Step 12

Using a sharp knife, slice each log into 1/4-inch thick rounds. Place the slices about 2 inches apart on the prepared baking sheets.

Step 13

Bake the cookies for 8-10 minutes or until the edges are lightly golden. Be careful not to overbake.

Step 14

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Step 15

Serve and enjoy your Peanut Butter Pinwheel Cookies!

Nutrition Facts

Serving size	(843.9g)

Amount per serving	% Daily Value*
Calories	3674.2

Total Fat 166.0g	0%
Saturated Fat 74.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 477.9mg	0%
Sodium 2295.7mg	0%
Total Carbohydrate 496.2g	0%
Dietary Fiber 15.6g	0%
Total Sugars 249.3g
Protein 68.3g	0%

Vitamin D 112.1IU	0%
Calcium 215.7mg	0%
Iron 17.6mg	0%
Potassium 1246.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 7.3%

Carbs: 52.9%