14 Days of Cookies: #14 Chocolate-Peanut Butter Pinwheels

Our favorite flavor pairing gets an impressive makeover in these surprisingly easy swirled cookies. With a quick-start shortcut thanks to Betty Crocker™ cookie mix, this recipe can be made ahead and has a big yield, making it perfect for exchanges, sharing and gifts!

  • Prep: 40 MIN
  • Total: 4 HR 45 MIN
  • Servings: 96


Chocolate Dough

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
2 tablespoons water SAVE $
1 egg

Peanut Butter Dough

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1/3 cup creamy peanut butter
1 egg


  • 1. In large bowl, mix Chocolate Dough ingredients with spoon until soft dough forms. In another large bowl, mix Peanut Butter Dough ingredients with spoon until soft dough forms. Divide each dough in half; set aside.
  • 2. Place one half of the chocolate dough between 2 (17×12-inch) sheets of waxed paper or cooking parchment paper; roll out to 12×7-inch rectangle. Repeat with one half of the peanut butter dough; remove top sheet of waxed paper from both doughs. Invert peanut butter dough onto chocolate dough. Replace waxed paper on dough, and gently roll out to 14×8-inch rectangle. Remove top sheet; trim edges. Starting with long side, roll up dough using bottom sheet of waxed paper to help roll up dough. Wrap dough log tightly with waxed paper; twist ends to enclose. Repeat with remaining cookie doughs. Refrigerate 2 hours 30 minutes or until very firm.
  • 3. Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough log.
  • 4. Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

SOURCE: Betty Crocker