Peanut Butter Pinwheel Cookies Recipes

PEANUT BUTTER PINWHEELS

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.

PEANUT BUTTER PINWHEELS

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 PINWHEEL COOKIES

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.

CHOCOLATE-PEANUT BUTTER PINWHEELS

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.

PEANUT BUTTER PINWHEEL COOKIES

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.

PEANUT BUTTER PINWHEELS

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.

PEANUT BUTTER PINWHEEL COOKIES

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.

CHOCOLATE PEANUT BUTTER PINWHEELS

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.