PEANUT BUTTER PINWHEEL COOKIES
This Peanut Butter Pinwheel Cookie recipe combines peanut butter dough with a layer of melted chocolate. Roll the dough into a jellyroll shape before slicing.
Provided by Paula Rhodes
Categories Cookies
Time 1h59m
Number Of Ingredients 10
Steps:
- Beat butter and sugar until light and fluffy. Blend in peanut butter, milk, vanilla extract, and egg.
- Stir in the flour, salt, and baking soda.
- Melt chocolate in a separate bowl by microwaving for one minute on HIGH. Set aside to cool.
- Press dough into a ball and place between two long sheets of waxed paper. Roll out into a 10 x 17-inch rectangle.
- Remove the top piece of waxed paper and spread cooled chocolate over the top. Starting with the long side, roll up dough with chocolate inside. Chill for 30-45 minutes.
- Preheat oven to 375 degrees F. Prepare cookies sheets by covering with a silicone baking mat or parchment paper or by greasing.
- Slice chilled roll 1/2-inch thick and place onto prepared cookie sheet.
- Bake for 12-14 minutes. Move to a cooling rack while still warm.
Nutrition Facts : ServingSize 1 cookie, Calories 71 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 90 mg, Fiber 1 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 3 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.
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
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
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
KATIE'S PINWHEEL COOKIES
Steps:
- With a paddle attachment, beat butter, cream cheese, and egg yolk until smooth. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside.
- Preheat oven to 350 degrees F.
- On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with egg white.
- Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center.
- Press one candy coated chocolate in center of each pinwheel.
- Bake until set, about 9 to 12 minutes. Using spatula, immediately remove from cookie sheets.
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
FUDGY PINWHEEL COOKIES
These easy, good looking cookies are one of my favorites for the holiday season.-Ms. Maureen Devlin, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. In a small bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture. , Roll dough between two sheets of waxed paper into a 12x10-in. rectangle; transfer to a baking sheet. Refrigerate 30 minutes. , In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Stir in walnuts, milk and vanilla. Remove top sheet of waxed paper; spread dough with filling. Using waxed paper to shape dough, roll up tightly jelly-roll style, starting with a long side. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 125 calories, Fat 8g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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