Best 2 Chocolate Peanut Butter Pinwheels Recipes
Indulge in the irresistible harmony of chocolate and peanut butter, perfectly swirled together in these delightful pinwheels. These treats are a symphony of flavors and textures, featuring a rich chocolate dough enveloping a creamy peanut butter filling. Each bite offers a delightful contrast between the decadent chocolate and the smooth, nutty peanut butter, making them an instant favorite among dessert enthusiasts.
The recipes provided in this article offer variations on this classic combination, including a gluten-free option for those with dietary restrictions. Whether you prefer a traditional approach or a healthier twist, you're sure to find a recipe that satisfies your cravings. So, prepare to embark on a culinary journey where chocolate and peanut butter unite in perfect harmony, creating a sensational treat that will leave you wanting more.
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
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.
Tips:
- Chill the dough: Chilling the dough for at least 30 minutes before rolling and baking will help prevent the cookies from spreading too much in the oven, resulting in a neater pinwheel shape.
- Use a sharp knife: When slicing the dough into pinwheels, use a sharp knife to ensure clean, even cuts.
- Roll the dough tightly: Roll the dough tightly into a log shape before slicing it into pinwheels. This will help keep the layers of dough together and prevent them from unraveling during baking.
- Bake until golden brown: Bake the pinwheels until they are golden brown around the edges. This will ensure that they are fully cooked through without being overbaked.
- Let cool completely: Allow the pinwheels to cool completely before slicing and serving. This will help prevent them from falling apart.
Conclusion:
Chocolate Peanut Butter Pinwheels are a delicious and easy-to-make treat that is perfect for any occasion. With a combination of chocolate and peanut butter flavors, these cookies are sure to be a hit with everyone. They are also relatively easy to make, making them a great option for beginner bakers. By following the tips and instructions provided in this article, you can create delicious and impressive Chocolate Peanut Butter Pinwheels that are sure to be enjoyed by all.
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