PB & J Pinwheels
  • 2-3/4 cup flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • ⅔ cup peanut butter (the sweetened kind is best)
  • ½ tsp raspberry extract
  • .25 oz. red food colouring
  1. In a bowl, whisk flour, baking soda and salt.
  2. In another bowl with electric mixer, beat butter and sugar until creamy. Add egg, vanilla and ⅓ cup of peanut butter; beat until well mixed.
  3. Add flour mixture; beat on medium-low until just combined. Transfer half of the dough to another bowl.
  4. To one bowl of dough, add raspberry extract and red food colouring; beating until fully combined. To the other bowl add the remaining ⅓ cup peanut
  5. butter until fully combined.
  6. 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.
  7. 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.
  8. Preheat oven to 350ºF. Slice ⅓” thick slices and place on parchment-lined baking sheets. Bake 10-12 minutes. Cool on wire rack.
Recipe by Eat In Eat Out at https://eatineatout.ca/pb-j-pinwheel-cookies/