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These Cookie Butter and Chocolate Pinwheel Cookies are loaded with flavor and in an incredibly fun shape.

As there is always someone out there who hasn’t encountered the wonders of cookie butter yet: it consists of pulverized spice cookies and oil, combined to form a cohesive, spreadable mix very similar to peanut butter. You can actually substitute it for peanut butter in most any recipe. You can buy brands like Biscoff or generic brands at stores like Walmart; look for it with the peanut butter. Speculoos is found at Trader Joe’s.

Cookie butter tastes like cookies in their purest, sweetest form. Therefore, it is awesome paired with chocolate. Both flavors shine through in these firm yet softly-chewy cookies.

Bready or Not Original: Cookie Butter and Chocolate Pinwheel CookiesThese swirled cookies are delicious thanks to the winning combo of cookie butter and chocolate. Note that the dough needs to chill in stages; the shaped dough can also be frozen for convenient treats later.Course Dessert, SnackKeyword chocolate, cookie butter, cookiesServings 37 cookiesAuthor Beth CatoEquipmentkitchen scaleplastic wrapwaxed paperIngredients1 ounce semisweet chocolate chips1/2 cup white sugar12 cup unsalted butter (1 stick) softened1 egg1 teaspoon vanilla extract1 1/2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1/4 cup creamy cookie butter such as Biscoff or SpeculoosInstructionsIn a microwave-safe bowl, carefully zap the chocolate chips long enough to make them soft enough to become smooth when stirred. Set aside to cool.In a large mixing bowl, beat together the sugar, butter, egg, and vanilla until creamy. Gradually mix in the flour, baking powder, and salt, until just combined.Weigh the dough and divide in half.To one half, add the melted chocolate, beating until the color is consistent. In another bowl, mix together the cookie butter and dough until the color is again consistent. Shape each piece into a disc, wrap them separately in plastic wrap, then chill for at least an hour.Roll out the chocolate dough between two sheets of waxed paper to form a 12×7-inch rectangle. Repeat with the cookie butter dough. Peel away the waxed paper, setting one dough atop the other. Gently press together. Roll up, like a jelly roll, starting with the long 12-inch side. Again wrap the dough in plastic to chill for at least 2 hours, or add extra wrap and freeze up to a few weeks.When it is time to bake, preheat the oven at 375 degrees. Line a sheet with parchment paper. Use a sharp knife or piece of unwaxed dental floss to cut 1/4-inch slices of dough. Set spaced out on parchment.Bake 8 to 9 minutes. Cool for a few minutes before transferring to a cooling rack. Store cookies in a sealed container at room temperature.OM NOM NOM!