Chocolate Peanut Butter Pinwheel Candy 5fix Food

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-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.

POINSETTIA PINWHEEL COOKIES

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 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.

CHOCOLATE PEANUT BUTTER PINWHEEL CANDY #5FIX

Steps:

• 1. In a large bowl, beat powdered sugar, thawed mashed potatoes, cocoa and vanilla.
• 2. Roll out dough on a work surface dusted with powdered sugar. Spread with peanut butter, then roll up and wrap in plastic. Chill, then slice into pinwheels.

GRANDMA'S PINWHEEL CANDY

Steps:

• Mix all but peanut butter together.
• (add more milk/ or sugar if you need. Should be like a doughy ball, but not real sticky).
• On wax paper, sprinkle some of the sugar on it to help if from sticking, and roll out mixture. Make it as square as possible.( I roll mine out sort thin, but again this depends on your preference).
• Smooth on peanut butter to desired thickness.
• Start on oneside, and begin rolling it up. (It will look like a large log) Put sugar on your hands and keep putting on 'log' as you roll it up to help make it easier.
• Take the 'log', and roll it up in wax paper, and then a kitchen hand towel (to help keep shape) and chill in the fridge (or freezer if you are in a hurry)The colder- the easier to slice.
• Once cold, slice as desired thickness.
• (put wax paper in between layers when stacking so the pieces don't stick together).
• Keep refridgerated until time to serve.

BASIC CHOCOLATE PINWHEEL COOKIES

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.

CHOCOLATE PINWHEELS

Steps:

• In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
• Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

PEANUT BUTTER PINWHEELS

Steps:

• In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like).
• Chill for a few minutes to help prevent sticking.
• Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).
• Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
• Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
• Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.

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.