Peanut Butter Chocolate Pinwheels

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 59.0
  • Total Fat: 2.5 g
  • Cholesterol: 8.5 mg
  • Sodium: 47.3 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.1 g

View full nutritional breakdown of Peanut Butter Chocolate Pinwheels calories by ingredient
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A yummy cookie from Weight Watchers! Low in calories, but with yummy chocolaty goodness! A yummy cookie from Weight Watchers! Low in calories, but with yummy chocolaty goodness!
Number of Servings: 36


    1 cup whole-wheat pastry flour
    3/4 cup all-purpose flour
    1/2 tsp baking soda
    1/4 tsp salt
    2/3 cup packed brown sugar
    1/4 cup sugar
    1/3 cup peanut butter
    3 Tbs unsalted butter, softened
    1 large egg
    1 Tbs + 2 tsp water, divided
    3 Tbs unsweetened cocoa-powder


1. Whisk the flours, baking soda, and salt in a medium bowl; set aside.
2. With an electric mixer on medium speed beat the sugars, peanut butter, butter, egg, 1 tablespoon of the water, and vanilla until fluffy. Add the flour mixture in thirds, beating ust until smooth and stiff.
3. Remove half of the dough, and set aside. Add the cocoa and the remaining 2 teaspoons water to the remaining dough, beating until smooth. Pat each piece of dough into a rectangle and roll each between sheets of plastic wrap into a 9 X 11 -inch rectangle.
4. Remove the top sheet of plastic from each piece of dough. Holding the edges of the plastic, place the chocolate dough directly on top of the peanut butter dough, aligning the edges. Remove the top sheet of the plastic. Starting from one side and using the bottom sheet of plastic as a guide, tightly roll the dough into a log, pressing with your hands to seal the edges. Refrigerate until firm, at least 2 hours or up to 2 days.
5. Preheat the oven to 350 degrees. Spray 3 baking sheets with nonstick spray.
6. With a serrated knife, carefully cut the log into scant 1/4 inch thick slices. Place slices 1 inch apart on the baking sheet. Bake until they are just barely firm to the touch, 6-8 minutes. Cool completely on racks. Makes 36 cookies.

Number of Servings: 36

Recipe submitted by SparkPeople user LOVEROLLS.

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