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
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.
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 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
CHOCOLATE-PEANUT BUTTER PINWHEEL
Provided by Fran Gallagher Ripsom
Categories Cookies Chocolate Dairy Egg Nut Dessert Bake Christmas Peanut Winter Gourmet Sun Valley Idaho Kidney Friendly Vegetarian Pescatarian Dairy Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 dozen
Number Of Ingredients 10
Steps:
- Make filling:
- Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, and remove from heat. Stir in peanut butter.
- Make dough:
- Beat together butter and sugar with an electric mixer until light and fluffy, then beat in egg and vanilla. Sift flour, baking powder, and salt into egg mixture and beat until combined well.
- Assemble rolls:
- Halve dough and roll out each half between sheets of wax paper into a roughly 12- by 8-inch rectangle. Remove top sheets of wax paper (if they stick too much, chill dough briefly to firm up slightly) and divide chocolate filling between rectangles, spreading it in an even layer. Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using wax paper as an aid, to form a 12-inch log. Wrap rolls in wax paper and then foil. Chill rolls until firm, at least 2 hours.
- Preheat oven to 350°F.
- Working with 1 roll at a time (keep remaining roll chilled), cut rolls crosswise into 1/8-inch-thick slices and arrange slices 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until pale golden and set, 8 to 12 minutes. Transfer warm cookies to racks to cool.
PRETTY PEANUT BUTTER AND CHOCOLATE PINWHEELS
A double-flavoured fun cookie which kids love. In this case I am giving mainly the metric weights and measures, with the approximate American weights and measures in brackets. This recipe comes from a friend with a slew of grandkiddies! Prep time does not include the 2 hours chilling time.
Provided by Zurie
Categories Dessert
Time 45m
Yield 35-45 cookies
Number Of Ingredients 9
Steps:
- Grease 2 baking tins.
- Cream together the butter and peanut butter with an electric mixer until light and fluffy.
- Add half the flour, the sugar, egg, milk, vanilla and salt. Stir in the remaining flour, and mix well.
- Divide the dough in half. Stir the melted chocolate into one half of the dough and mix in thoroughly.
- Place the two dough mixtures between sheets of greaseproof paper, and roll each out thinly, into about the same size rectangle, about 10 x 13 inches. (You can try rolling it out with the help of flour and without the use of the paper).
- Place the peanut butter dough on top of the chocolate dough, roll up like a jelly roll, wrap in clingwrap, and chill in fridge for 2 hours.
- Heat oven to 180 deg C/350 deg F.
- Cut the chilled dough into 6mm/1/4 inch slices. Place 1/2 inch apart on the greased tins, and bake until pale golden brown and crisp, 10 - 15 minutes.
- Cool on wire racks and store in airtight container. Makes roughly 35 - 45, depending on how you rolled out your dough.
Nutrition Facts : Calories 113.6, Fat 6.5, SaturatedFat 3.2, Cholesterol 15.5, Sodium 86.5, Carbohydrate 11.3, Fiber 0.6, Sugar 2, Protein 2.6
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PEANUT BUTTER AND CHOCOLATE PINWHEELS | BETTER HOMES
From bhg.com
3.5/5 (3)Total Time 33 minsServings 60Calories 77 per serving
- In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half.
- In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well. Divide dough in half.
- Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up into a spiral, starting from a long side. Repeat with remaining dough portions.
- If desired, sprinkle half of the peanuts onto waxed paper. Roll 1 log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts, if desired. Wrap and chill dough logs 1 hour or until firm enough to slice.
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4/5 (3)Calories 50 per servingServings 48
- Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
- Divide dough in half; place one-half into another medium bowl. Add cooled melted chocolate to dough in one bowl; beat until well mixed. Add peanut butter to dough in other bowl; beat until well mixed. Shape each half into 5x4-inch rectangle on plastic food wrap; wrap tightly. Refrigerate 1 hour.
- Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with peanut butter dough. Place peanut butter dough on top of chocolate dough. Gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side; wrap in plastic food wrap. Refrigerate 2 hours or overnight until firm.
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