Jifandreg Chocolate Hazelnut Peanut Butter Pinwheel Cookies Recipes

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PEANUT BUTTER PINWHEEL COOKIES



Peanut Butter Pinwheel Cookies image

This Peanut Butter Pinwheel Cookie recipe combines peanut butter dough with a layer of melted chocolate. Roll the dough into a jellyroll shape before slicing.

Provided by Paula Rhodes

Categories     Cookies

Time 1h59m

Number Of Ingredients 10

1/2 cup butter (softened)
1 cup granulated sugar
1/2 cup chunky peanut butter
2 tablespoons milk
1/2 teaspoon vanilla extract
1 egg (large)
1-3/4 cup unbleached all-purpose flour
1/2 teaspoon table or sea salt
1/2 teaspoon baking soda
1 6-ounce package semi-sweet chocolate chips

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.

Nutrition Facts : ServingSize 1 cookie, Calories 71 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 90 mg, Fiber 1 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 3 g

CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES



Chewy Peanut Butter and Chocolate Hazelnut Sandwich Cookies image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 24 sandwich cookies

Number Of Ingredients 13

1 cup sugar
1 cup firmly packed brown sugar
1/2 cup butter, softened
3/4 cup Jif® Extra Crunchy Peanut Butter
2 large eggs
2 tbsps. milk
1 tsp. vanilla extract
1 1/2 cups quick rolled oats
1 cup Pillsbury BEST® All Purpose Flour
1 cup sweetened coconut flakes
1 tsp. baking powder
1 tsp. baking soda
1 (14.1 oz.) jar Jif® Chocolate Flavored Hazelnut Spread

Steps:

  • HEAT oven to 350 degrees F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
  • DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
  • SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

TRIPLE LAYER PINWHEEL COOKIES



Triple Layer Pinwheel Cookies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 3 dozen cookies

Number Of Ingredients 10

1 (17.5 oz.) pkg. Pillsbury® Sugar Cookie Mix
1/2 cup butter, softened
1 large egg
1/4 cup cocoa powder
2 tbsps. milk
1 (12 oz.) jar Smucker's® Red Raspberry Preserves
or 1 (12 oz.) jar Smucker's® Strawberry Preserves
or 1 (12 oz.) jar Smucker's® Apricot Preserves
2 tbsps. Pillsbury BEST® All Purpose Flour
1 cup finely chopped walnuts

Steps:

  • COMBINE cookie mix, butter and egg in medium bowl until soft dough forms. Divide dough in half. Add cocoa and milk to half of dough with wooden spoon until evenly distributed. Divide both halves in half again to make 4 parts. Roll each part between sheets of wax paper into 10 x 8-inch rectangles. Place flat layers of dough with wax paper in bewteen on cookie sheet. Chill 15 minutes.
  • COOK preserves and flour in small saucepan over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in walnuts. Let cool. Remove one sheet of wax paper from sheets of dough. Spread half of preserves mixture evenly onto a chocolate layer. Place one light layer down over the preserves, aligning corners of doughs. Remove wax paper from light layer. Allow dough to soften slightly, about 2 to 3 minutes. Beginning on long side, roll up dough to make a rounded log, making sure the first roll in the center is tight. Roll wax paper around log. Repeat with remaining 2 sheets of dough. Freeze 1 hour.
  • HEAT oven to 375 degree sF. Line cookie sheet with parchment paper. Cut logs into 1/4-inch slices. Place on prepared cookie sheet. Bake 10 to 12 minutes or just until lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire rack to cool completely.
  • Keep second log in freezer until ready to bake. Return to freezer as needed to make slicing easier.

POINSETTIA PINWHEEL COOKIES



Poinsettia Pinwheel Cookies image

Despite the intricate design, these festive pinwheels are simple to create. The cream cheese in the cookie dough adds just the right amount of pliability, so you can cut, fold and shape with ease. We decorated the cookies with white, red and green coarse sanding sugar, sometimes called pearlized sugar, but you can feel free to swap in plain confectioners' sugar. They'll look stunning either way!

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield about 18 cookies

Number Of Ingredients 9

One 8-ounce package cream cheese, at room temperature
2 sticks (1 cup) unsalted butter, at room temperature
3 tablespoons granulated sugar
2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon fine salt
Red coarse sanding sugar, for decorating
White coarse sanding sugar, for decorating
Green coarse sanding sugar, for decorating
18 to 20 yellow candy-coated chocolates, such as M&Ms

Steps:

  • Beat the cream cheese, butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl with a rubber spatula as needed.
  • Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten each into a 1/2-inch-thick disk and wrap. Refrigerate until firm, at least 1 hour and up to overnight.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed.
  • Cut out 3-inch squares using a sharp paring knife or a 3-inch square cutter (you should be able to get 6 or 7 squares). Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared baking sheets. Re-wrap and refrigerate the dough scraps while you shape the pinwheels.
  • Cut a 1 1/2-inch slit in all four corners of each dough square to form 8 points. Fold over every other point and press into the center of the square. Refrigerate while you make the leaves.
  • Cut enough leaves out of the scraps using a sharp paring knife or a leaf-shaped cutter, making 2 leaves for each pinwheel. Arrange the leaves on the other prepared baking sheet. Lightly brush with water and sprinkle with green sanding sugar. Set aside in the refrigerator.
  • Lightly brush the pinwheels with water and sprinkle half with red sanding sugar and half with white sanding sugar. Brush the end of 2 leaves and tuck underneath a pinwheel on opposite sides. (No need to press the dough; it will meld together as it bakes.)
  • Bake, rotating the baking sheet halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Immediately press a chocolate candy in the center of each warm cookie. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
  • Repeat with the remaining disk of dough, and any remaining scraps, to make more cookies.

CHOCOLATE PEPPERMINT PINWHEEL COOKIES



Chocolate Peppermint Pinwheel Cookies image

Provided by Alton Brown

Categories     dessert

Time 2h58m

Yield 3 dozen cookies

Number Of Ingredients 6

1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies

Steps:

  • Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
  • Preheat oven to 375 degrees F.
  • Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
  • Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

CHOCOLATE PEANUT BUTTER PINWHEELS



Chocolate Peanut Butter Pinwheels image

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

2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup creamy peanut butter or 1 cup chunky peanut butter
1 egg
1 teaspoon vanilla extract
1 (6 ounce) package semisweet chocolate morsels
1 teaspoon butter

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.

ICEBOX PINWHEEL COOKIES



Icebox Pinwheel Cookies image

Notes about the recipe: To make these even fancier, you can roll the whole roll in coarse sugar before chilling. These keep in the freezer up to three weeks.

Provided by Food Network

Categories     dessert

Time 6h26m

Yield 7 dozen

Number Of Ingredients 8

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 1/3 cups sugar
2 eggs
2 teaspoons vanilla extract
2 ounces unsweetened chocolate, melted

Steps:

  • Sift the flour, baking powder, and salt together and set aside.
  • In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy. Add the eggs 1 at a time and then the vanilla.
  • On the low setting, add the dry ingredients and mix just until combined. Divide the dough in half and return half the dough to the mixer. Add the warm melted chocolate and mix to combine. Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes.
  • Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough. Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby). Roll a piece of vanilla dough out into a 6 by 6-inch square. Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom. Press the 2 doughs together lightly with a cake pan or other flat pan. Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough. Use the parchment to roll up the dough into a tight pinwheel. Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side). Repeat with the remaining pieces of dough.
  • Preheat the oven to 350 degrees F.
  • Butter a sheet pan. Unwrap the roll and cut into 1/4-inch slices. Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes.

BASIC CHOCOLATE PINWHEEL COOKIES



Basic Chocolate Pinwheel Cookies image

This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup baking cocoa

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

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