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PB & J Pinwheel Cookies

November 27, 2014 By Lori 5 Comments

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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.

PB&J Pinwheels_3 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_1

4.5 from 2 reviews
PB & J Pinwheels
 
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Author: Lori
Ingredients
  • 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
Instructions
  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.
3.5.3251

 

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Filed Under: Baked, Cookies Tagged With: Christmas, cookies, pinwheels, T

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Comments

  1. Rose says

    December 13, 2015 at 10:53 pm

    How long is the first chill of the dough supposed to be? It just says, “Chill both for minutes.”

    Reply
    • Lori says

      December 14, 2015 at 4:43 pm

      Just 10 minutes. I will update the recipe copy.

      Reply
  2. Rose says

    December 13, 2015 at 11:49 pm

    Husband approved…another keeper!

    Reply
  3. Michael Rupoli says

    December 7, 2019 at 3:03 pm

    Cookies were fantastic
    NOTE: Can you correct the spelling of raspberry please

    Reply
    • Lori says

      December 11, 2019 at 11:17 pm

      Glad you like them, and thanks for the proofreading!

      Reply

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