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Peanut Butter Pinwheels
December 22, 2008

I make these all the time, my kids love them. I use brown sugar instead of white. I roll this out between 2 sheets of wax paper, spray the bottom one lightly with cooking spray, flour the top of your dough so the top sheet of wax paper doesn't stick. Roll to desired dimensions. Remove top piece of wax paper, spread your chocolate, use the wax paper your dough is sitting on to help you roll the dough- it's a bit tricky. I usually wrap my log in a fresh piece of wax paper. Refridgerate, the trick to these cookies is not to refridgerate the dough for too long or the chocolate will harden and be difficult to cut. Also, rotate the dough log as it loses shape. The thinner the slices the better (my personal opinion). Of course if you cut these thinner then the recipe, you'll need to adjust your cooking time, about 8-9 mins still produces a crunchy cookie. Baking these on parchment paper will keep your pan from becoming messy from the melted chocolate, and easier to remove. Not as hard to make the 2nd time as they were the first, and then you'll be a pro

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