Chocolate Peanut Butter Pinwheels Ingredients: 1 cup creamy peanut butter 1/2 cup unsalted butter, softened.

 

Why This Recipe Works & What You’re Aiming For

Chocolate + peanut butter is a classic for a reason—rich, creamy, slightly salty, deeply comforting. When you transform that flavour pairing into pinwheels, you elevate it into something visually appealing and fun: layers rolled into a log, chilled (or baked), sliced to reveal the swirl. The contrast of textures, the visual “wheel” pattern, and the indulgent flavour make it a standout dessert or snack.

From what I found, there are no-bake versions (great for ease) and slice-and-bake cookie dough versions (traditional cookie form). For example, one no-bake version uses peanut butter + powdered sugar + melted chocolate rolled into logs. elianarecipes.com+1 Another version uses a cookie dough base (two flavors) rolled together. BettyCrocker.com+1 I’ll build a version you can choose either route: if you want a simple no-bake log sliced into pinwheels—or a baked cookie pinwheel. I’ll provide both plus a detailed “goes’ well with” and tips.

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Ingredients (Standard Yield ~24 pinwheels)

For the Base (choose method)

A. No-Bake Base Version

• 1 cup (≈250 g) creamy peanut butter

• ¼ cup (≈60 g) unsalted butter, softened

• 1½ cups (≈170 g) powdered sugar

• 1 tsp vanilla extract

• ½ cup (≈55 g) graham cracker crumbs or cookie crumbs (optional, for texture)

B. Optional Cookie Dough (Slice & Bake) Version

• 1 pouch (17.5 oz) sugar cookie mix (e.g., on the Betty Crocker recipe) BettyCrocker.com

• For chocolate dough: 1/3 cup unsweetened cocoa

• For peanut butter dough: 1/3 cup creamy peanut butter
  (See instructions below for dividing, rolling, etc.)

For the Chocolate Layer

• 1 cup (≈175–200 g) semisweet or dark chocolate chips

• 1 Tbsp unsalted butter (to smooth the melt)

• Optional: 1 tsp coconut oil (for shine and ease)

• Optional: sea salt flakes for finishing

Optional Extras & Flavour Boosters

• 1/2 cup chopped roasted peanuts (or salted) for added crunch

• ¼ cup mini chocolate chips mixed into base

• ¼ tsp salt added into peanut butter layer for contrast

• Orange zest or espresso powder in chocolate layer for depth

• Food-safe sprinkles or chopped nuts on top for decoration

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Equipment & Prep

• Parchment paper or wax paper (large sheets for rolling)

• Rolling pin (or substitute a clean wine bottle)

• Sharp knife (or dental floss) to slice into pinwheels cleanly

• Rectangular baking sheet (for chilling)

• Refrigerator or freezer for chilling

• (If baking cookies) baking sheet, cookie rack, oven preheated to ~375 °F (190 °C)

• Airtight container for storage

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Method – No-Bake Chocolate Peanut Butter Pinwheels

1. Prepare your workspace. Lay a large piece of parchment paper on your counter. Have another sheet ready for rolling.

2. Make the peanut butter base. In a large mixing bowl, combine creamy peanut butter, softened butter, powdered sugar and vanilla extract (plus crumbs if using) until a smooth, pliable dough forms. If too sticky, add a bit more powdered sugar; if too dry, a little melted butter or peanut butter.

3. Shape base layer. Place the dough between two sheets of parchment and use a rolling pin (or bottle) to roll into a rectangle roughly 10–12 inches long by 8–9 inches wide and about ¼-inch thick. Remove top sheet of parchment.

4. Melt chocolate layer. In a microwave‐safe bowl or double boiler, melt the chocolate chips with the butter (and optional coconut oil) until smooth. Stir thoroughly. Let it cool for 1–2 minutes so it is spreadable but not scorching.

5. Spread chocolate. Spread the melted chocolate evenly over the peeled top parchment (on the peanut butter rectangle) leaving a small margin (½ inch) around edges to avoid seeping when rolling.

6. Add optional toppings. If using chopped peanuts or mini chips, sprinkle them lightly over the chocolate layer before it sets.

7. Roll into log. Starting on one long side, use the bottom parchment to lift and roll the base and chocolate into a tight log. Remove parchment as you roll so you’re left with a neat log. Pinch the seam lightly. Wrap the log in the parchment paper and twist ends, or wrap in plastic wrap.

8. Chill. Place the wrapped log in the refrigerator for at least 1–2 hours, or the freezer for ~30 minutes if you need quicker setting. Chilling firms the log so you can slice cleanly.

9. Slice into pinwheels. Unwrap the log and, using a sharp knife (or un-flavored dental floss), slice into ~½-inch thick rounds (yield ~24 slices if you used ~12-inch length).

10. Serve & store. Arrange pinwheels on a platter. Optionally sprinkle sea salt. Store any extras in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze slices layered between parchment paper for up to 3 months. cookingwithsandra.com+1

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Method – Slice-and-Bake Cookie Dough Version

If you prefer a cookie version (baked), follow this adapted method:

1. Preheat oven to 375 °F (190 °C). Grease or line cookie sheets.

2. Make two doughs: one chocolate dough (sugar cookie mix + cocoa) and one peanut butter dough (sugar cookie mix + peanut butter). (See Betty Crocker version) BettyCrocker.com

3. Divide each dough in half. Roll one piece of chocolate dough between parchment into ~12×8-inch rectangle; similarly roll peanut butter dough.

4. Invert one dough layer onto the other so layers align, then roll into a log starting from a long side. Wrap and refrigerate for ~2½ hours or until firm.

5. After chilling, unwrap one log and cut into ~¼-inch slices. Place 2 inches apart on cookie sheets.

6. Bake 7–9 minutes until edges are set but centre is slightly soft. Transfer to cooling rack, cool completely (~20 minutes). BettyCrocker.com

7. Store cooled cookies in airtight container. These baked cookies have crisp edges and chewy centres.

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Tips for Success & Texture Control

• Clean slices: Chill well so the log is firm. Use a hot knife warmed under hot water and wiped dry between cuts for smooth edges.

• Chocolate layering: If you spread chocolate too thickly, it may crack when slicing. Keep a thin, even layer.

• Avoid sticking: Parchment is key. Also lightly oil the top of your rolling pin or use parchment between pin and dough.

• Chilling time matters: Insufficient chilling leads to messy rolls or squished pinwheels.

• Serving temperature: For best texture, serve chilled but not frozen—let sit ~5 minutes if taken from fridge.

• Adjust sweetness: If peanut butter is extra sweet, reduce powdered sugar slightly. If you prefer richer chocolate, use dark chocolate or mix in cocoa powder.

• Crunch factor: Add chopped nuts or crisped rice cereal into the base for a crunchy variation (see scotcharoos-style pinwheels) Beyer Eats and Drinks

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Variations & Customizations

• Nut-free version: Replace peanut butter with sunflower seed butter or cookie butter. Use dairy or vegan alternatives. cookingwithsandra.com

• Vegan version: Use vegan butter, dairy-free chocolate chips, and powdered sugar made with cane sugar (not bone char).

• Gluten-free version: Use gluten-free cookie mix or almond flour base; add rice flour mix like the gluten-free variant shows. glutenfreebaking.com

• Holiday twist: Sprinkle festive coloured sugars, coloured sprinkles or candy pieces on chocolate before rolling. therecipewhiz.com

• Flavor boost: Add ¼ tsp espresso powder to chocolate for deeper chocolate notes; or orange zest into peanut butter layer.

• Textural upgrade: Incorporate ½ cup chopped salted peanuts or pretzels for contrast.

• Mini pinwheels: Use smaller logs (~8 inches) to make bite-size treats for parties.

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Storage, Serving & Shelf Life

• Store in airtight container in refrigerator for up to one week.

• Freezer storage: Layer pinwheels between parchment, freeze in sealable container for up to 3 months. Thaw in fridge for ~30 minutes before serving.

• If chilled very firmly, leave at room temp about 5 minutes before serving to soften flavours.

• Present on a platter, optionally dust with cocoa powder or sprinkle sea salt for visual appeal.

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Troubleshooting Common Issues

Problem	Cause	Solution
Log cracks when rolling	Chocolate or base too firm, or rolled too tightly	Let base soften room temp 5 min; roll gently; ensure chocolate layer is pliable
Pinwheels fall apart	Base or chocolate layer too thin, or insufficient chilling	Make thicker log, chill longer, handle carefully
Cookies sticky or too soft	Under-chilled; base too warm	Return log to fridge/freezer before slicing
Chocolate layer bleeding or smudging	Chocolate not fully set or warm environment	Use higher cocoa dark chocolate; chill log well
Too sweet	Too much powdered sugar or sweetened peanut butter	Reduce sugar; use natural peanut butter

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Why You’ll Love These Pinwheels

• They combine a classic flavour pairing (peanut butter + chocolate) with fun presentation (swirls) — making them ideal for gifting, parties, holiday trays.

• They offer texture contrast: smooth peanut butter base, firm chocolate layer, optional crunch — so each bite is interesting.

• They are relatively easy: especially the no-bake version is quick, minimal equipment.

• They’re adaptable to diet needs (vegan, gluten-free, nut-free) without losing their essence.

• They store well and make attractive treats—looking like gourmet even though the method is straightforward.

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Step-by-Step Summary

1. Choose whether you’re doing no-bake log or slice-and-bake cookie dough.

2. Prepare your base layer (peanut butter mixture or peanut butter cookie dough).

3. Roll base into rectangular shape on parchment.

4. Melt and spread chocolate layer.

5. Optionally sprinkle nuts/mini chips.

6. Roll into tight log using parchment. Seal and chill thoroughly.

7. Once chilled/firm, unwrap and slice into ½-inch rounds (for no-bake) or ~¼-inch slices (for cookie dough version).

8. If using cookie dough: bake slices per instructions until set.

9. Let cool (cookies) or serve chilled (no-bake).

10. Store in fridge or freezer; serve and enjoy!

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Final Thoughts

Whether you’re looking for a no-fuss sweet treat or an elegant cookie for a holiday cookie swap, Chocolate Peanut Butter Pinwheels hit the spot. They look impressive, taste indulgent, yet are surprisingly manageable. You get that satisfying swirl design, deep flavour, and chance to make them your own with custom add-ons or dietary tweaks.

If you like, I can send you a downloadable printable version of this recipe (ingredient list + troubleshooting handout + variation chart) or a shorter quick-version sheet. Would you like that?