Best 2 Chocolate Peanut Butter Pinwheel Recipes
Indulge in a delightful culinary creation that harmonizes the rich, decadent flavors of chocolate and peanut butter in a mesmerizing pinwheel pastry. This delectable treat captivates the senses with its alluring appearance and tantalizing taste. The combination of soft, fluffy dough, luscious chocolate ganache, and creamy peanut butter filling creates a symphony of textures and flavors that will leave you craving more.
This recipe collection offers a comprehensive guide to crafting this delectable pinwheel pastry, providing step-by-step instructions and essential tips to ensure success. Discover the art of preparing the versatile dough, which can be tailored to your dietary preferences, whether you prefer a classic all-purpose flour variation or a gluten-free alternative.
Explore the secrets of creating a velvety chocolate ganache, the heart of this irresistible dessert. Learn how to achieve the perfect balance of sweetness and richness, resulting in a luscious filling that complements the peanut butter layer harmoniously.
Unlock the secrets of crafting a creamy, dreamy peanut butter filling that strikes the perfect balance between sweetness and nuttiness. Discover the art of incorporating just the right amount of salt to enhance the flavors and create a tantalizing filling that pairs perfectly with the chocolate ganache.
With detailed instructions and helpful tips, this recipe collection empowers you to create a stunning chocolate peanut butter pinwheel pastry that will be the star of any occasion. Impress your loved ones with this delightful dessert or indulge in a moment of pure bliss, savoring every bite of this irresistible treat.
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 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.
Tips:
- Use high-quality chocolate and peanut butter for the best flavor. Look for chocolate with a cocoa content of at least 70%. Don't use natural peanut butter, as it will not spread easily.
- Make sure the chocolate and peanut butter are at room temperature before you start making the pinwheels. This will make them easier to spread.
- If the chocolate is too thick to spread, you can microwave it for a few seconds until it is softened.
- If the peanut butter is too thick to spread, you can stir in a little milk or cream until it reaches the desired consistency.
- Be careful not to overmix the dough. Overmixing will make the pinwheels tough.
- If the dough is too sticky to handle, you can chill it for a few minutes before rolling it out.
- To make the pinwheels easier to cut, you can use a sharp knife that has been dipped in hot water.
- Store the pinwheels in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Chocolate peanut butter pinwheels are a delicious and easy-to-make treat that are perfect for any occasion. They are made with a simple dough that is filled with a rich and creamy chocolate peanut butter filling. The pinwheels are then baked until they are golden brown and gooey. These cookies are sure to be a hit with everyone who tries them.
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