Best 8 Jifandreg Chocolate Hazelnut Peanut Butter Pinwheel Cookies Recipes

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-HAZELNUT PINWHEELS

Steps:

• On a lightly floured surface, roll cookie mix into a 14x9-in. rectangle. Spread Nutella to within 1/2 in. of edges; sprinkle with hazelnuts. Roll up tightly, jelly-roll style, starting with the long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

JIFANDREG; CHOCOLATE HAZELNUT TRUFFLES

Steps:

• HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat.
• POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
• SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.
• To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30 second interval. Remove from pan immediately to avoid over-browning.

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.

JIF® IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
• Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
• Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
• Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

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 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.