Best 4 Peanut Butter Pinwheel Cookies Recipes

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.

PEANUT BUTTER PINWHEEL COOKIES

Steps:

• Cream butter or margarine and sugar; add eggs and vanilla. Add dry ingredients to butter mixture. Divide dough into 2 parts.
• Roll each part out, to approximate 1/8 inch thick, then spread with 1/2 of the peanut butter. Roll up dough and refrigerate several hours.
• Slice and bake at 400 degrees F (205 degrees C) for 5 - 8 minutes, until slightly brown.

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 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.