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Chocolate-Peanut Butter Pinwheels

chocolate-peanut butter pinwheels Dessert
Chocolate-Peanut Butter Pinwheels
  • Prep 40 min
  • Total 4 hr 45 min
  • Servings 96

Our favorite flavor pairing gets an impressive makeover in these surprisingly easy swirled cookies. With a quick-start shortcut thanks to Betty Crocker™ cookie mix, this recipe can be made ahead and has a big yield, making it perfect for exchanges, sharing and gifts! MORE+ LESS-

August 24, 2018

Ingredients

Chocolate Dough

1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3
cup unsweetened baking cocoa
1/2
cup butter, softened
2
tablespoons water
1
egg

Peanut Butter Dough

1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter, softened
1/3
cup creamy peanut butter
1
egg

Steps

Hide Images
  • 1
    In large bowl, mix Chocolate Dough ingredients with spoon until soft dough forms. In another large bowl, mix Peanut Butter Dough ingredients with spoon until soft dough forms. Divide each dough in half; set aside.
  • 2
    Place one half of the chocolate dough between 2 (17x12-inch) sheets of waxed paper or cooking parchment paper; roll out to 12x7-inch rectangle. Repeat with one half of the peanut butter dough; remove top sheet of waxed paper from both doughs. Invert peanut butter dough onto chocolate dough. Replace waxed paper on dough, and gently roll out to 14x8-inch rectangle. Remove top sheet; trim edges. Starting with long side, roll up dough using bottom sheet of waxed paper to help roll up dough. Wrap dough log tightly with waxed paper; twist ends to enclose. Repeat with remaining cookie doughs. Refrigerate 2 hours 30 minutes or until very firm.
  • 3
    Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough log.
  • 4
    Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

Expert Tips

  • Short on time? Bake 1 chilled cookie dough log, and save the other for another day. Cookie dough can be covered and refrigerated up to 48 hours before baking. If it’s too firm, let stand at room temperature 15 minutes.
  • Each time you slice a cookie, roll the dough a quarter turn to prevent flattening on one side.
  • Put a different spin on these cookies by reversing the chocolate and peanut butter dough layers.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
60
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
45mg
2%
Potassium
15mg
0%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
5g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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