Dessertsbettycrocker4.8
Chocolate-Peanut Butter Pinwheels
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!
👥 96 Servings⏱️ Prep & Cook: 4h 45m⏳ Prep: 40 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
📝 Preparation Steps
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.
Nutrition Facts
calories
60
fat Content
1/2
serving Size
1 Cookie
fiber Content
0 g
sugar Content
5 g
sodium Content
45 mg
protein Content
0 g
trans Fat Content
0 g
cholesterol Content
10 mg
carbohydrate Content
8 g
saturated Fat Content
1 1/2 g
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