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.
- 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
- 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 ⅓ 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 ⅓ 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 ⅓” thick slices and place on parchment-lined baking sheets. Bake 10-12 minutes. Cool on wire rack.