Home · Recipes · Cookies Peanut Butter Chocolate Swirl Cookies Author: Maryanne CabreraPublished: Apr 12, 2012Updated: Oct 23, 2023 View Recipe7 ReviewsThis post may contain affiliate links. Read our disclosure policy. Slice and bake peanut butter chocolate swirl cookies with turbinado sugar coating. These pinwheel cookies are great for holiday gift boxes! Cookies are a great idea no matter what the season or reason. These peanut butter chocolate swirl cookies are perfect for celebrations of all sorts. During the holiday season, these shortbread pinwheel cookies are wonderful for cookie assortment gift boxes. They stay fresh for at least a week after baking! These slice and bake cookies are made with a shortbread cookie base. The freshly baked cookies will be delicate and fragile straight from the oven. As the they cool, the cookies will regain structure. They will be slightly crisp and little crumbly. They’re the kind of shortbread cookie that melts in your mouth! The peanut butter chocolate cookies aren’t very sweet. They’re on the lighter sweet side (I say 7/10 sweet). The cookie doughs are easy to make. However, assembling does require a bit of time and patience. The rolled up cookie log has to be chill for at least two hours before baking. However, there is a make ahead and freeze option! Pinwheel Cookie Ingredients Pinwheel swirl cookies are made using two cookie doughs. The doughs are made with roughly the same ingredients with the exception of the flavoring component. One dough is flavored with peanut butter, while the other dough is flavored with unsweetened cocoa powder. The following contains notes and commonly asked questions regarding key ingredients: Unsalted Butter : Unsalted butter allows you to control the flavors of the dough. However, if you prefer to use salted butter, omit the salt listed in the recipe. Smooth Peanut Butter : For best results, use no-stir homogenous smooth and creamy peanut butter such as Jif or Skippy. Natural peanut butter that require stirring before use tend to separate during the cookie dough chilling step. All-Purpose Flour : For best results, measure flour using a kitchen scale. Otherwise, you the stir and spoon method if you prefer to measure by volume (such as cups). Cocoa Powder : There are two basic types of cocoa powder- natural and Dutch-processed. You may use either. Natural tends to results in a paler chocolate dough. Dutch-processed will result in a darker colored chocolate dough. However, flavor will remain the same. Turbinado Sugar : Coarse brown sugar crystals. The most popular brand is Sugar In The Raw. You may omit the sugar coating. Alternatively, swap in demerara sugar, sparkling sugar, or pearl sugar for the coating. Assembly Instructions Prepare cookie doughs. Start by mixing the peanut butter dough. Scrape out contents and shape into a rectangle. Use the same mixing bowl to prepare chocolate dough. Scrape out contents and shape into a rectangle. Chill doughs for at least one hour. Stack rectangle doughs on top of each other. Wrap tightly in plastic wrap. Chill for at least one hour up to 24 hours. Roll and chill. Roll the two doughs together into a log. Chill cookie log. Wrap log tightly in parchment paper and plastic wrap. Chill for at least two hours until log is solid, or up to three days. Slice log into 1 cm thick rounds. Brush egg whites around cookie and roll in turbinado sugar. Bake! Tips for Round Slice and Bake Cookies For best results, ensure cookie log is properly chilled! The log should be solid. Keep in the fridge for at least two hours (up to 3 days). During the first hour of chilling, remove log every 20 minutes to gently re-roll log. Roll while the log is still encased in parchment paper and plastic wrap. Roll to ensure a smooth round shape. Do this for a total of three times. For extra protection, store the cookie log inside a paper towel roll! Cut a slit lengthwise down the paper towel roll. Slice the cookie dough log inside. The rounded towel roll prevents the cookie dough from forming a flat bottom. Use a ruler to mark cookie log at 1 centimeter intervals. Work quickly to prevent the cookie log from softening too much. Use a sharp knife to slice log into 1 cm thick rounds. More Cookie RecipesHere are more chocolate peanut dessert recipes to enjoy. Peanut Chocolate Chip Cookies Peanut Butter Chocolate Chip Twisted Swirl Bread Chocolate Peanut Butter Oat Tart Chocolate Peanut Butter Cookies Make Ahead and Freeze Option These cookies are a bit time consuming. Have no fear! These pinwheel cookies can be made in advance and kept in the freezer for later use. Follow instructions until you have assembled the 15-inch cookie log. Wrap the log well in parchment paper and plastic wrap. Keep in the freezer for up to one monthn. Remove frozen log from the freezer. Thaw overnight or up to 36 hours in the fridge. Then, slice and bake as directed. You may also pre-slice the log before freezing. Defrost slices in the fridge for a few hours. Bake as directed. This way, you can bake off a small batch whenever you have a peanut butter chocolate swirl cooking craving! Cookie Variations Peanut Butter Jelly Pinwheel Cookies: Make peanut butter dough as directed. Omit the cocoa powder in second dough. Replace with equal amount powdered freeze dried strawberries (or raspberries). Cookie Sandwiches: Use marshmallow fluff, peanut butter, pastry cream, or ice cream to sandwich two peanut butter chocolate pinwheel cookies together. Freeze for Later Use: Pre-slice cookie log before freezing. Defrost slices in the fridge for a few hours (3-6 hours). Bake as directed. This way, you can bake off a small batch at a time! Related Cookie Recipes Espresso Gingersnap Cookies Danish Butter Cookies Pecan Hazelnut Meltaway Cookies Peanut Butter Chocolate Swirl Cookies Slice and bake peanut butter chocolate swirl cookies with turbinado sugar coating. These shortbread pinwheel cookies are crunchy and crumbly. They're great for gift giving because of their long shelf life! Yield: about 3 dozen (36 one-centimeter thick cookies) Prep Time: 30 minutes minutesCook Time: 15 minutes minutesChill Time: 3 hours hoursTotal Time: 3 hours hours 45 minutes minutes Servings: 36 Print Recipe Pin Recipe Rate Recipe IngredientsPeanut Butter Dough:¾ cup unsalted butter (170 g), softened, room temp¾ cup granulated sugar (150 g)½ cup smooth peanut butter (130 g)*1 large egg room temp1 teaspoon pure vanilla extract2 cups all-purpose flour (260 g)*1 teaspoon kosher salt *Chocolate Dough:¾ cup unsalted butter (170 g), softened, room temp¾ cup + 2 Tablespoons granulated sugar (175 g)5 Tablespoons unsweetened cocoa powder (30 g)1 large egg room temp1 teaspoon pure vanilla extract2 cups all-purpose flour (260 g)*1 teaspoon kosher salt *Baking:1 large egg white½ cup turbinado sugar or as needed Instructions Peanut Butter Dough:Prepare five sheets of parchment paper cut to 10×15-inches. Use two sheets for peanut butter dough, reserve two sheets for chocolate dough, and remaining sheet for assembly. Set aside.In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat together butter and sugar until smooth. Add peanut butter and mix until incorporated. Add egg and vanilla. Mix until well combined. Scrape down sides of bowl as needed to ensure thorough mixing. Add in flour and salt. Mix on low speed until there are no longer any dry streaks of flour. Scrape down bowl as needed. The dough will look sticky.Place dough on one of the parchment cutouts. Place second parchment paper on top. Use a rolling pin to roll dough into a rectangle the same size as parchment paper. Place dough on half sheet baking sheet. Set aside while you prepare chocolate dough. Chocolate Dough:In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat together butter and sugar until smooth. Add cocoa powder and mix until incorporated. Add egg and vanilla. Mix until well combined. Scrape down sides of bowl as needed to ensure thorough mixing. Add in flour and salt. Mix on low speed until there are no longer any dry streaks of flour. Scrape down bowl as needed. The dough will look sticky.Place dough on one of the parchment cutouts. Place second parchment paper on top. Use a rolling pin to roll dough into a rectangle the same size as parchment paper. Place dough on half sheet baking sheet on top of peanut butter dough. Tightly cover baking sheet with plastic wrap. Chill in the fridge for at least one hour up to 24 hours. Assembly:Remove chilled doughs from the fridge. Unstack the doughs and place on a flat clean surface. Allow to sit at room temperature for 20-30 minutes* to soften. Peel the top parchment from the peanut butter dough. Peel the top parchment from the chocolate dough. Position peanut butter dough lengthwise, with the long side facing you (parallel to you). Invert chocolate dough and place exposed chocolate dough over peanut butter dough allowing ½-inch of the peanut butter dough to be exposed underneath. That means ½-inch of the chocolate dough will hangover on the top. Peel off the parchment paper from the chocolate dough. Fold the exposed ½-inch peanut butter dough directly over the chocolate dough. Lift up the parchment paper under the peanut butter dough and use it to gently fold and roll the peanut butter and chocolate doughs into a 15-inch log. Remove the parchment backing. Use remaining parchment paper to roll over log. Roll the log back and forth to tighten the spiral. Wrap lightly in plastic wrap. Place in the fridge for at least two hours up to 24 hours. During the first hour, remove log and reroll it (while still encased in parchment and plastic wrap) to ensure a round shape cookie every 20 minutes, for a total of three times.At this point, wrapped roll may be stored in the fridge for up three days or kept frozen for up to a month.*Baking:Preheat oven to 350℉. Line several baking sheets with parchment paper or reusable silicone baking mat. Remove cookie log from the fridge. Remove plastic wrap and parchment paper covering. Use a sharp knife to slice cookie log into 1-cm thick rounds. Using a pastry brush, wet the edges of the cookie with egg white. Roll the wet edges into turbinado sugar or coarse sugar.Space cookies evenly on prepared sheet tray and bake for 12-15 minutes, rotating sheets midway through baking. Bake until cookies are lightly golden and set along the edges. Cool cookies in sheet pan for 3-5 minutes. Then, use an offset spatula to transfer warm cookies to wire rack to further cool. NotesIngredients: Peanut Butter: for best results use no-stir homogenous smooth peanut butter like Jif or Skippy. Natural peanut peanut butter that require stirring may separate during dough chilling. Flour: for best results weight dry ingredients. If using cup measurements, use the “stir and spoon method.” Salt: Recipe uses Diamond Crystal kosher salt. 1 teaspoon Diamond Crystal = 1/2 teaspoon Morton kosher salt or 1/2 teaspoon fine sea salt. Cocoa Powder: use any kind of unsweetened cocoa powder such as Dutch-processed, natural, black, etc. Make Ahead Option: Freeze well wrapped cookie log for up to one month. Remove from the freezer and transfer to the fridge. Defrost in the fridge for 24 hours. Then, slice and bake as usual. Storage: Keep cookies in an airtight container in a cool place away from heat and direct sunlight. Cookies will keep for up to a week. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: peanut butter pinwheel cookies, peanut butter chocolate pinwheel cookies, chocolate peanut butter swirl cookies Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.