PEANUT BUTTER PINWHEELS
These doubly delightful pinwheel cookies are very easy to prepare. They feature the classic combination of peanut butter and chocolate in an attractive swirl. -Kandy Dick, Junction, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening, peanut butter and sugar. Beat in egg and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Roll out between floured waxed paper into a 12x10-in. rectangle. Sprinkle chips to within 1/2 in. of edges. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 20-30 minutes or until easy to handle., Unwrap dough and cut into 1/2-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
JIFANDREG; CHOCOLATE HAZELNUT PEANUT BUTTER PINWHEEL COOKIES
Steps:
- BEAT 1 3/4 cups cookie mix, peanut butter, 3 tablespoons melted butter, 1 egg and vanilla in medium bowl with electric mixer on medium speed until blended.
- STIR flour, salt and remaining cookie mix in a separate medium bowl until blended. Add chocolate hazelnut spread, remaining 3 tablespoons melted butter and 1 egg. Beat with electric mixer on medium speed until well blended. (Dough will be stiff.) Divide both peanut butter dough and chocolate hazelnut dough in half to make 4 parts. Roll each part between 2 sheets of wax paper to make four 10 x 8-inch rectangles. Stack flat layers of wrapped dough on top of each other on baking sheet. Chill 15 minutes.
- REMOVE top sheets of wax paper from sheets of dough. Turn one peanut butter layer upside down onto one chocolate hazelnut layer, aligning corners. Remove wax paper from peanut butter layer. Allow dough to soften slightly, about 3 minutes. Beginning on one long side, roll up dough to make a log, making sure the center is rolled tightly with no air pockets. Roll wax paper around log. Repeat with remaining 2 sheets of dough. Freeze 1 hour.
- HEAT oven to 375 degrees F. Cut logs into 1/4-inch slices. Place on ungreased baking sheet. Bake 7 to 8 minutes or until just lightly browned. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.
- Spread peanut butter and/or chocolate hazelnut spread in a thin layer on bottom side of half the cookies. Place another cookie, bottom side down, on top of peanut butter layer to make sandwich cookies. Makes 3 dozen.
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!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 96
Number Of Ingredients 9
Steps:
- 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.
- Place one half of the chocolate dough between 2 (17x12-inch) sheets of waxed paper or cooking parchment paper; roll out to 12x7-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 14x8-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.
- 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.
- 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.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER PINWHEELS
This wonderful cookie recipe is one that I am begged to make over the holidays every year! They are out of a really, really old McCall's cookbook that my mother used to use. I took them to work last year, and everyone started calling me Julia Child! They are well worth the effort!
Provided by ChipotleChick
Categories Dessert
Time 36m
Yield 40 cookies
Number Of Ingredients 10
Steps:
- Sift flour with soda and salt.
- Set aside.
- Beat butter until fluffy.
- Beat in sugar.
- Beat in peanut butter, egg, and vanilla.
- At low speed, add half flour mixture.
- Mix in the rest by hand to form a stiff dough.
- Refrigerate 30 minutes.
- Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter.
- Cool.
- Divide dough in half.
- Roll each half into a 8x10 inch rectangle on a lightly floured surface.
- Spread each with half the filling.
- From the long side, roll each rectangle tightly like a jelly roll.
- Gently press edge to seal.
- Wrap separately, seam side down, in saran wrap or foil.
- Refrigerate until firm, about 8 hours or overnight before slicing and baking.
- (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet.
- Bake 6-8 minutes or until lightly browned.
- Let cool for a few minutes on sheet, then cool on wire rack.
- Makes 40 cookies all together.
PEANUT BUTTER PINWHEEL COOKIES
The original of this recipe is from Taste of Home Best Holiday Recipes, 2008, but has been tweaked slightly! Preparation time includes time needed for dough to chill in the refrigerator and cooking time is only an estimate, depending on how many sheets of cookies are baked at the same time!
Provided by Sydney Mike
Categories Dessert
Time 1h10m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- In mixing bowl, cream shortening, peanut butter and sugar.
- Beat in egg and milk.
- In another bowl whisk together flour, baking soda and salt; gradually add to creamed mixture.
- Roll out cookie dough between waxed paper into a 12-inch by 10-inch rectangle.
- Melt chocolate chips; cool slightly.
- When cooled slightly, spread over dough to within 1/2 inch of edges.
- Roll up tightly, jelly-roll style, starting with a long side.
- Wrap in plastic wrap and refrigerate 20 to 30 minutes or until easy to handle.
- Preheat oven to 375 degrees Fahrenheit and grease cookie sheets.
- Unwrap dough and cut into 1/2-inch slices.
- Place slices 1 inch apart on prepared cookie sheets.
- Bake for 10 to 12 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
Nutrition Facts : Calories 162.8, Fat 9.4, SaturatedFat 3, Cholesterol 7.9, Sodium 105.3, Carbohydrate 19, Fiber 1, Sugar 12.6, Protein 2.6
PEANUT BUTTER PINWHEELS
This is a very simple, and very yummy sweet treat. My husband remembered having these as a child, but we could not find the recipe. I finally found it. Hope you enjoy!
Provided by jecooks
Categories Candy
Time 20m
Yield 2 logs, 12-16 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like).
- Chill for a few minutes to help prevent sticking.
- Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).
- Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
- Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
- Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.
Nutrition Facts : Calories 368.3, Fat 17.4, SaturatedFat 6.9, Cholesterol 20.9, Sodium 143.6, Carbohydrate 51.5, Fiber 1.1, Sugar 48.6, Protein 5
PEANUT BUTTER PINWHEEL COOKIES
This is a different twist from the ordinary peanut butter cookie, rolled up with melted chocolate in the center....delicious! (note: the cookie dough has to chill for 30 mins)
Provided by Kittencalrecipezazz
Categories Dessert
Time 48m
Yield 45 cookies
Number Of Ingredients 10
Steps:
- Cream the shortening and sugar until light and fluffy.
- Beat in peanut butter, egg and milk.
- Sift all dry ingredients together in a separate bowl, then stir into the creamed mixture.
- Place peanut butter cookie dough on lightly floured waxed paper.
- Roll out into a 15x8-in rectangle.
- Melt the chocolate chips over hot water; cool slightly, and spread over peanut butter cookie dough.
- Roll dough up jellyroll fashion, using the waxed paper to help roll.
- Wrap with the waxed paper.
- Chill 20-30 mins.
- Slice cookie dough 1/4-in thick.
- Bake, on ungreased cookie sheet at 375 degrees for 8-10 mins.
Nutrition Facts : Calories 87.4, Fat 5, SaturatedFat 1.6, Cholesterol 4.8, Sodium 56.3, Carbohydrate 10.2, Fiber 0.5, Sugar 6.9, Protein 1.4
More about "peanut butter pinwheel cookies recipes"
PEANUT BUTTER PINWHEELS OLD FASHION RECIPE JUST LIKE …
From consumerqueen.com
4.3/5 (142)Category DessertCuisine AmericanTotal Time 1 hr 20 mins
- In mixing bowl, combine 16 oz of powdered sugar, butter, milk, and vanilla. The mixture will become stiff and dough-like
- Divide dough into 2 balls, and roll each ball out to pie crust thickness. Roll onto parchment paper dusted with powdered sugar to help aid in the rolling.
- Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
OLD FASHIONED PEANUT BUTTER PINWHEELS - CLEAN AND …
From cleanandscentsible.com
PEANUT BUTTER PINWHEEL COOKIES WORTHY OF A CELEBRATION
From saladinajar.com
REESE’S™ PEANUT BUTTER PIE RECIPE - PILLSBURY.COM
From pillsbury.com
COOKIE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
PEANUT BUTTER PINWHEEL CANDY | THE RECIPE CRITIC
From therecipecritic.com
CHOCOLATE PEANUT BUTTER PINWHEELS RECIPE | LAND O’LAKES
From landolakes.com
PINWHEEL COOKIES - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
PEANUT BUTTER & JAM PINWHEEL COOKIES - MARSHA'S BAKING …
From marshasbakingaddiction.com
Estimated Reading Time 6 mins
- 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.
THE BEST FLOURLESS PEANUT BUTTER COOKIES RECIPE
From therecipecritic.com
PINWHEEL COOKIES - PREPPY KITCHEN
From preppykitchen.com
BIRDS NEST COOKIES - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
33 EASY EASTER COOKIES - THE COOKIE ROOKIE®
From thecookierookie.com
CHOCOLATE PEANUT BUTTER PINWHEEL COOKIES - OUT OF THE BOX BAKING
From outoftheboxbaking.com
PEANUT BUTTER PINWHEEL COOKIES - RECIPE - COOKS.COM
From cooks.com
COOKIE BUTTER PINWHEEL COOKIES RECIPE (A.K.A. SPECULOOS) - GO …
From godairyfree.org
PEANUT BUTTER PINWHEEL COOKIES RECIPE - FOOD.COM
From food.com
PEANUT BUTTER AND CHOCOLATE PINWHEELS - BETTER HOMES & GARDENS
From bhg.com
PEANUT BUTTER PINWHEEL COOKIES | CANADIAN LIVING
From canadianliving.com
#time-to-make #course #main-ingredient #preparation #for-large-groups #rolled-cookies #desserts #cookies-and-brownies #chocolate #number-of-servings #4-hours-or-less
You'll also love