Peanut Butter Pinwheel Cookies

Peanut Butter Pinwheel Cookies

Do you possess a recipe that has been staring at you for years? Perhaps it resides in your worn recipe collection, on the cover of one of your cherished cookbooks, or, in my situation, on a calendar that showcased recipes.

Finally, the moment arrived to either prepare the cookies or discard the old calendar. I was thrilled when they turned out delicious and visually appealing enough for a cookie tray.

Indeed, I have been making this recipe for chocolate pinwheel cookies for many years, and they are truly delightful. Initially, I struggled with rolling them out, but practice leads to perfection. I do prepare them frequently.

Ingredients & Substitutions

BUTTER: Utilize softened unsalted or salted butter—both options are suitable.

GRANULATED SUGAR: Maintains the dough's lightness and crispness.

CHUNKY PEANUT BUTTER: Contributes texture and flavor. Creamy peanut butter is also acceptable, though it will not provide the same crunch.

MILK: Assists in moistening and smoothing the dough.

VANILLA EXTRACT: Optional but advisable for added depth of flavor.

EGG: I utilized a “Large” egg (approximately 50 grams).

ALL-PURPOSE FLOUR: Either unbleached or bleached flour can be used effectively.

SALT: Enhances the flavor of the peanut butter and balances the sweetness.

BAKING SODA: Acts as a leavening agent for the cookies and aids in browning.

SEMI-SWEET CHOCOLATE CHIPS: Melted and spread within the dough—bittersweet or dark chocolate can be used as a substitute if desired.

Step-by-Step: How To Shape Peanut Butter Pinwheel Cookies

➊ Roll out the dough

Position the mixed dough on a sheet of waxed paper. Cover it with another sheet and roll it into a rectangle measuring 10×17 inches.

➋ Spread the melted chocolate

Remove the top sheet. Pour the melted chocolate over the dough and spread it evenly, ensuring it reaches the edges.

➌ Roll into a log

Beginning from a long edge, roll the dough into a tight log, similar to a jellyroll.

➍ Chill before slicing

Wrap the log and chill it for 30–45 minutes until it is firm but not hard. This step ensures cleaner slicing and prevents cracking.

➎ Slice and bake

Employ a sharp serrated knife (warmed is preferable) to cut ½-inch slices. Arrange them on a baking sheet and bake according to the instructions.

Rolling out cookie dough between two pieces of waxed paper.Pin

(1)

spreading chocolate over the dough.Pin

(2)

rolling chocolate over the dough.

Try this nice peanut butter cookies...!
Ingredients:

* 1/2 cup shortening
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar
* 1/2 cup smooth peanut butter
* 1 egg
* 2 tablespoons milk
* 1 1/4 cups all-purpose flour, sifted before measuring
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup semisweet chocolate chips (6 ounce package)

INSTRUCTIONS
Directions for peanut butter cookies. Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg, and milk. Sift dry ingredients together in a separate bowl then stir into creamed mixture. Place peanut butter cookie dough on lightly floured waxed paper and roll out into a 15x8-inch rectangle. Melt chocolate chips over hot water; cool slightly and spread over peanut butter cookie dough. Roll dough up jellyroll fashion, using waxed paper to help roll; wrap with waxed paper and chill 20 to 30 minutes. Slice cookie dough 1/4 inch thick. Bake on ungreased baking sheets at 375° for 8 to 10 minutes.
crunchy-peanut-butter-cookies.