Peanut Butter & Jam Pinwheel Cookies – Deliciously soft and buttery cookies that are loaded with peanut butter, and filled with a raspberry jam swirl!
Peanut Butter & Jam Pinwheel Cookies
If you like peanut butter and jam, then you’ll love today’s recipe!
These cookies are incredibly soft and buttery, loaded with peanut butter flavour, and filled with raspberry jam.
The dough is rolled up Swiss roll-style which gives these cookies a beautiful swirl effect.
These Peanut Butter & Jam Pinwheel Cookies would make a great addition to your Christmas cookie tray, or served at any special occasion!
Looking for more peanut butter recipes? Check out my 4 Ingredient Peanut Butter Mousse, Peanut Butter & Jam Bars, and my Chocolate Peanut Butter Bark.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Seedless raspberry jam
- Cornflour/cornstarch
- Unsalted butter
- Smooth peanut butter
- Caster/granulated sugar
- Large egg
- Vanilla extract
- Plain/all-purpose flour
- Baking powder
- Salt
How to make Peanut Butter & Jam Pinwheel Cookies
To make these cookies, simply mix together the raspberry jam and cornflour until smooth. Set aside for later.
In a large bowl, beat together the butter, peanut butter, and sugar until light and fluffy. Add the egg and vanilla, and beat until combined.
Add the flour, baking powder, and salt, and mix until a thick dough forms.
You may want to use your hands to bring the dough and any crumbs together.
Place the dough onto a sheet of parchment paper that is about 15×10-inches. Press the dough out slightly using your hands, then top with a second sheet of paper.
Gently roll the dough out enough to reach the edges of the paper. Don’t worry if it’s not perfect – you can cut off any excess to neaten it up a bit.
Remove the top sheet of paper, then spread the jam evenly over the dough, leaving about 1cm around the edges.
Carefully loosen the edge of the dough on the short side of the paper, then roll the dough up tightly like a Swiss roll. Wrap in clingfilm, and freeze for 1 hour or until firm.
Once firm, slice the roll into 1/2-inch thick slices, and place them onto a baking tray lined with parchment paper.
Bake for 18 – 20 minutes or until set and slightly golden brown around the edges.
Allow to cool for 5 – 10 minutes on the tray before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Peanut Butter & Jam Pinwheel Cookies are:
- deliciously soft and buttery
- loaded with peanut butter
- beautifully swirled with a jam filling
- perfect for sharing and gift-giving
How long will these cookies last? These cookies stay fresh stored in an airtight container at room temperature or in the fridge for up to 1 week.
Can I freeze these cookies? Yes! These cookies also freeze well for up to 3 months. Thaw overnight in the fridge.
If you’d like freshly baked cookies every time, the cookie dough roll will freeze well for up to 3 months. Slice and bake straight from frozen.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
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Originally Published: September, 2015 | Updated: December, 2018
Peanut Butter & Jam Pinwheel Cookies
Ingredients
- ¼ cup (80g) seedless raspberry jam
- 1 teaspoon cornflour/cornstarch
- ½ cup (115g) unsalted butter, softened
- ½ cup (125g) smooth peanut butter
- ¾ cup (150g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups (340g) plain/all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Cut out two pieces of parchment paper, each about 15×10-inches. Set aside.
- In a small bowl, mix together the raspberry jam and cornflour until smooth. Set aside.
- In a large bowl, beat together butter, peanut butter, and sugar until light and fluffy. Add the egg and vanilla, and beat until combined.
- Add the flour, baking powder, and salt, and mix until a thick dough forms. Use your hands to bring the dough and any crumbs together.
- Place the dough onto one of the prepared pieces of parchment paper. Press the dough out slightly using your hands, then top with the second piece of paper.
- Gently roll the dough out enough to reach the edges of the paper. Remove the top sheet, then spread the jam evenly over the dough, leaving about 1cm around the edges.
- Carefully loosen the edge of the dough on the short side of the paper. Roll the dough up tightly like a Swiss roll, making sure to seal the seam and keeping it on the underside of the roll.
- Wrap the roll in clingfilm, and freeze for 1 hour or until firm.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper.
- Slice the roll into 1/2-inch thick slices, and place them onto the prepared baking tray, about 2-inches apart. Bake for 18 – 20 minutes or until set and slightly golden brown around the edges.
- Allow to cool for 5 – 10 minutes before transferring to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW! They look so beautiful and delicious 🙂
Thanks, Kushi! 🙂
Wow! These PB jam pinwheel cookies look absolutely stunning and delicious! 🙂
Thanks, Anu! 🙂
Pinwheel cookies are the cutest! A bit of jam in every bite, yum.
Thanks, Linda! 🙂