Who could resist a pinwheel cookie with the classic flavour combination of peanut butter and jam?
I can’t take credit for this recipe. It’s one I’ve been dying to try for ages, you know, clipped out of a magazine and never taken the time to bake. I think it’s from an old issue of Good Housekeeping magazine, but I’m not totally sure because it’s old and worn.
Sometimes I struggle while putting together my Christmas cookies, not to make them all with chocolate. Although I’m totally good with the all-chocolate thang, I understand some people like to mix it up… crazy??? Usually my go-to alternative is peanut butter. You’ll find lots of options I’ve already tried: Peanut Butter Date Balls, No Bake Peanut Butter Granola Bits, Flourless Peanut Butter Chocolate Chip Cookies or Peanut Butter S’mores Bars. With these PB & J Pinwheel Cookies I love the mix of nutty and fruity layers combined in one cookie.
Not only is the flavour combination a classic winner, I love the swirl of a pinwheel on the holiday cookie tray. The raspberry in these pinwheels really adds a pop of colour!
PB & J Pinwheels
EMAIL Recipe Share on FacebookIngredients
- 2-3/4 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup butter, room temperature
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2/3 cup peanut butter, the sweetened kind is best
- 1/2 tsp raspberry extract
- .25 oz. red food colouring
Instructions
- In a bowl, whisk flour, baking soda and salt.
- In another bowl with electric mixer, beat butter and sugar until creamy. Add egg, vanilla and 1/3 cup of peanut butter; beat until well mixed.
- Add flour mixture; beat on medium-low until just combined. Transfer half of the dough to another bowl.
- To one bowl of dough, add raspberry extract and red food colouring; beating until fully combined. To the other bowl add the remaining 1/3 cup peanut
- butter until fully combined.
- Between two sheets of parchment paper, roll out peanut butter dough into a 15” by 12” rectangle. Repeat with the raspberry dough. Chill both for 10-15 minutes.
- Remove the top sheets of parchment from both dough rectangles. Invert one onto the other so edges line up, trimming to a clean rectangle. Remove top sheet of parchment. Starting from long side, tightly roll the rectangle into a log peeling back parchment as you roll. Cut log in half, and wrap each in plastic wrap. Chill for minimum 1 hour.
- Preheat oven to 350ºF. Slice 1/3” thick slices and place on parchment-lined baking sheets. Bake 10-12 minutes. Cool on wire rack.
How long is the first chill of the dough supposed to be? It just says, “Chill both for minutes.”
Just 10 minutes. I will update the recipe copy.
Husband approved…another keeper!
Cookies were fantastic
NOTE: Can you correct the spelling of raspberry please
Glad you like them, and thanks for the proofreading!
I’m having the hardest time trying to find raspberry extract. Any substitutions?
Try Amazon if your local store does not have it.