Peanut Butter Pinwheels Recipes

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PEANUT BUTTER PINWHEEL CANDY



Peanut Butter Pinwheel Candy image

Peanut Butter Pinwheel Candies are made with an unexpected but essential ingredient. This is a family favorite recipe that's been passed down for generations!

Provided by Samantha Merritt

Categories     Dessert     Snack

Time 1h

Number Of Ingredients 5

1/2 cup mashed potatoes*
1/2 cup salted butter softened
6-7 cups powdered sugar (plus additional for dusting)
2 teaspoons vanilla extract
Creamy peanut butter (for filling)

Steps:

  • With electric mixer, combine mashed potatoes, butter, and 1 cup sugar.
  • Add in remaining sugar, 1 cup at a time. Start by adding 6 cups of powdered sugar, if the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
  • Stir in vanilla.
  • Refrigerate filling for 1 hour.
  • Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about 1/4" thick. Make sure that your dough can be rolled at this point, if it's too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
  • Once dough has been rolled into a 1/4" rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
  • Starting with the longer side of your rectangle, gently but tightly roll into a lot.
  • Use a knife to slice into pieces about 1/2" thick.
  • Repeat steps 5-8 with remaining half of dough.
  • Serve and enjoy.

Nutrition Facts : Calories 71 kcal, Carbohydrate 18 g, Sodium 1 mg, Sugar 18 g, ServingSize 1 serving

PEANUT BUTTER PINWHEELS



Peanut Butter Pinwheels image

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

1/2 cup shortening
1/2 cup creamy peanut butter
1 cup sugar
1 large egg
1 tablespoon 2% milk
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup miniature semisweet chocolate chips

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.

PEANUT BUTTER PINWHEELS



Peanut Butter Pinwheels image

Recipe Updated! These festive confections are perfect for the holidays

Provided by Consumer Queen

Categories     Dessert

Time 1h20m

Number Of Ingredients 6

16 oz. powdered sugar, (1 16-oz Box) This is equivalent to roughly 3 1/2 - 4 Cups. Use a kitchen scale to measure weight for best results
1 1/2 tbsp powdered sugar, use for dusting- to keep dough from sticking to paper
1/2 cup butter, softened
2-3 tbsp milk
1 tsp vanilla extract
8 oz. peanut butter, creamy, do not use natural peanut butter

Steps:

  • In mixing bowl, combine 16 oz of powdered sugar, butter, milk, and vanilla. The mixture will become stiff and dough-like
  • Pop in the fridge and let chill for a few minutes to help prevent sticking.
  • 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.
  • 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.

PEANUT BUTTER PINWHEELS



Peanut Butter Pinwheels image

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

1 (16 ounce) box powdered sugar
1 -2 cup powdered sugar (more or less to keep dough from sticking to paper)
1/2 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla extract
8 ounces peanut butter

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 AND JAM PINWHEELS



Peanut Butter and Jam Pinwheels image

Provided by Food Network

Number Of Ingredients 12

1/2 cup Crisco® Butter Shortening
1/2 cup Jif® Creamy Peanut Butter
3/4 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Smucker's® Seedless Red Raspberry Jam
1 teaspoon cornstarch
Crisco® Original No-Stick Cooking Spray

Steps:

  • BEAT shortening, peanut butter and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, milk and vanilla.
  • COMBINE flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended.
  • CUT two pieces of wax paper to a size of 15 x 10 inches. Place dough on one sheet, top with second sheet, then roll dough to the edges. Mix jam with cornstarch until dissolved and smooth. Remove top piece of wax paper. Spread jam mixture on dough evenly to within 1/2-inch of edges.
  • LIFT up long side of wax paper. Loosen dough with spatula. Using the wax paper, roll up dough jelly-roll fashion. Seal seam. Wrap in the wax paper to freeze for 1 hour or wrap in plastic wrap to refrigerate overnight.
  • HEAT oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray. Unwrap dough. Cut into 3/8-inch slices. Place 2-inches apart on prepared baking sheet. Return dough to freezer until all cookies are sliced.
  • BAKE 11 to 12 minutes or until set. Cool 1 minute on baking sheet before removing to cooling rack.
  • TIP By freezing the dough, a nice clean cut can be made when slicing to make cookies.

PEANUT BUTTER GRANOLA PINWHEELS



Peanut Butter Granola Pinwheels image

I came across this easy and tasty snack while searching online for healthy munchies for kids. Great for after school, it's really quick to make and filling enough to hold the kids until dinner. To satisfy heftier appetites or to serve as a power lunch, cut each tortilla into fewer pieces or provide one per child. The recipe is easy to increase as needed. -Mary Haluch, Ludlow, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 16 pinwheels.

Number Of Ingredients 4

4 tablespoons creamy peanut butter
2 flour tortillas (8 inches)
2 teaspoons honey
1/2 cup granola without raisins

Steps:

  • Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-PEANUT BUTTER PINWHEELS



Chocolate-Peanut Butter Pinwheels image

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

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
2 tablespoons water
1 egg
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1/3 cup creamy peanut butter
1 egg

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



Chocolate Peanut Butter Pinwheels image

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

2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup creamy peanut butter or 1 cup chunky peanut butter
1 egg
1 teaspoon vanilla extract
1 (6 ounce) package semisweet chocolate morsels
1 teaspoon butter

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.

CRUNCHY PEANUT BUTTER AND JELLY PINWHEELS



Crunchy Peanut Butter and Jelly Pinwheels image

A fun way to enjoy your childhood favorite. We added a little extra crunch with a crushed granola bar topping.

Provided by By Jessica Walker

Categories     Snack

Time 40m

Yield 8

Number Of Ingredients 4

4 slices bread (any variety)
3 tablespoons creamy peanut butter
2 tablespoons fruit jelly (any flavor)
1 Nature Valley™ peanut butter crunchy granola bar (1/2 pouch from 8.9-oz box)

Steps:

  • With rolling pin, flatten each slice of bread. Spread 1 tablespoon of the peanut butter on each of 2 slices of bread and 1 tablespoon jelly on each of the other 2 slices of bread.
  • To make 2 stacks, place 1 peanut butter-spread bread slice, peanut butter side up, on top of 1 jelly-spread bread slice, jelly side up. Roll up each stack, jelly-roll fashion, to make 2 rolls. Freeze rolls 15 minutes.
  • On sheet of waxed paper, crush granola bar. Remove rolls from freezer. With remaining 1 tablespoon peanut butter, spread thin layer on outside of each roll; roll each in crushed granola bar. Cut each into 4 small rolls. Serve, or if desired, freeze 15 minutes longer to set before serving.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE-PEANUT BUTTER PINWHEEL



Chocolate-Peanut Butter Pinwheel image

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

For filling:
6 ounces semisweet chocolate chips
1/2 cup chunky peanut butter
For dough:
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2 1/4 cups sifted all-purpose flour (sift before measuring)
1/2 teaspoon baking powder
1/4 teaspoon salt

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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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #5-ingredients-or-less     #desserts     #fruit     #easy     #candy     #nuts     #dietary     #number-of-servings

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