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PB & J Pinwheels

4.50 from 2 votes
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  • 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


  • 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.