Best 2 Chocolate Peanut Butter Pinwheel Recipes

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Chocolate and peanut butter are two flavors that go together perfectly. When combined in a pinwheel cookie, they create a sweet and salty treat that is sure to please everyone. The pinwheel shape is also festive and eye-catching, making them perfect for parties or special occasions. Whether you are a seasoned baker or just starting out, this article will provide you with the best recipe for chocolate peanut butter pinwheels, along with tips and tricks for making them perfectly.

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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.

JIFANDREG; CHOCOLATE HAZELNUT PEANUT BUTTER PINWHEEL COOKIES



JIFandreg; Chocolate Hazelnut Peanut Butter Pinwheel Cookies image

Provided by Food Network

Categories     dessert

Time 38m

Yield 6 dozen cookies

Number Of Ingredients 8

1 pkg. Pillsbury® Sugar Cookie Mix
1/4 cup Jif® Creamy Peanut Butter
6 tbsps. butter, melted, divided
2 large eggs, divided
1/2 tsp. vanilla extract
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 tsp. salt
1/2 cup Jif® Chocolate Flavored Hazelnut Spread

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.

Tips:

  • Mise en place: Before starting, ensure all ingredients and equipment are ready and prepped, including mise en place for the chocolate ganache and peanut butter filling.
  • Properly softening the butter: Avoid melting the butter; it should be soft enough to mix easily but not too soft or liquid. Aim for a consistency that allows it to spread easily but still holds its shape.
  • Temperature of ingredients: Ensure the cream cheese, butter, and cream are cold before making the filling. This will help the filling set properly and prevent it from becoming too soft or runny.
  • Rolling and chilling: When rolling the dough, work quickly and keep it cold. If the dough becomes too warm or soft, it will be difficult to roll and may tear. Chill the dough for at least 30 minutes before slicing and baking, as this helps the flavors develop and makes the pinwheels easier to cut.
  • Slicing and baking: Use a sharp knife to ensure clean, even slices. Bake the pinwheels until the edges are golden brown and the centers are set, but not overbake, as this can dry them out.

Conclusion:

The chocolate peanut butter pinwheel recipe is a delightful combination of rich chocolate and creamy peanut butter, perfect for any occasion. With careful preparation and attention to detail, you can create these pinwheels that are both visually appealing and bursting with flavor. Remember the tips mentioned above to ensure success. These pinwheels are not only delicious but also a great way to impress your friends and family. Enjoy the sweet symphony of chocolate and peanut butter in every bite!

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