These Peanut Butter Pinwheels Candies are good enough to settle any sweet tooth cravings. They are perfect for gift giving or for any Holiday parties. Make a batch and make someone smile!
Peanut Butter Pinwheels Recipe
We got some great feedback from this recipe and had to update it for those of you who wanted to make it! Whether you’re making these as a nostalgic treat for the family or something to take to a potluck, these Peanut Butter Pinwheels are going to be a hit!
These Peanut Butter Pinwheels are more of a confection than a cookie, for those who are wondering. So, you really do need to watch your liquids vs. dry ingredients as they go in. Too much liquid and you will end up with a mess! Too little and you won’t even be able to mix it. So, go slowly as you add in the milk, and take note of the edits about the confectioners sugar. These should turn out soft and pliable, but still hold their shape. 🙂
We noted there was some confusion where we had previously listed the ingredient powdered sugar as 16 oz.
- Please note a 16oz box of confectioners sugar AKA powdered sugar is a dry weight measurement. If you buy your powdered sugar in bulk you will use somewhere between 3 1/2 Cups and 4 Cups depending on the fineness of your sifter.
- If you have a kitchen scale, now is the time to pull it out, and you can easily weigh a precise 16 oz.
- If you don’t have a kitchen scale start with 3 1/2 cups and add up to 1/2 cup more a little at a time until you get a dough-like consistency. Not to exceed 4 cups total.
Be sure to let us know if you love it as much as we do! Check out some of our other dessert recipes.
Peanut Butter Pinwheels Recipe
- 16 oz. powdered sugar, (1 16-oz Box) This is equivalent to roughly 3 1/2 - 4 Cups. Use a kitchen scale to measure weight for best results
- 1 1/2 tbsp powdered sugar, use for dusting- to keep dough from sticking to paper
- 1/2 cup butter, softened
- 2-3 tbsp milk
- 1 tsp vanilla extract
- 8 oz. peanut butter, creamy, do not use natural peanut butter
- In mixing bowl, combine 16 oz of powdered sugar, butter, milk, and vanilla. The mixture will become stiff and dough-like
- Pop in the fridge and let chill for a few minutes to help prevent sticking.
- Divide dough into 2 balls, and roll each ball out to pie crust thickness. Roll onto parchment paper dusted with powdered sugar to help aid in the rolling.
- 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.
Yield is approximate.
Due to the amount of comments and the difficulty of achieving the desired texture to the dough, we have recently updated the recipe to be more user friendly! Enjoy!
If you love these, check out our other holiday desserts here:
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