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Peanut Butter Pinwheels Recipe

Peanut Butter Pinwheels Recipe photo by Taste of Home

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These doubly delightful pinwheel cookies are very easy to prepare. They feature the classic combination of peanut butter and chocolate in an attractive swirl.

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Peanut Butter Pinwheels Recipe

Prep: 25 min. + chilling Bake: 10 min.

Yield: 24 Servings

25 10 35

Ingredients

1/2 cup shortening
1/2 cup creamy peanut butter
1 cup sugar
1 egg
2 tablespoons milk
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Directions

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 waxed paper into a 12-in. x 10-in. rectangle. Melt chocolate chips; cool slightly. Spread over dough to within 1/2 in. of edges. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic wrap. 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. Yield: about 4 dozen.

Nutritional Facts 1 serving (2 each) equals 162 calories, 9 g fat (3 g saturated fat), 9 mg cholesterol, 105 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Peanut Butter Pinwheels in Country Woman Christmas Annual 2001, p34

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Reviews for Peanut Butter Pinwheels

Peanut Butter Pinwheels

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Reviewed on May. 10, 2013 by momzilla24

Easy, pretty, and really yummy - what more do you need. Try these, you won't be disappointed.

Reviewed on Dec. 15, 2012 by momzilla24

Yummy, pretty, easy to make! This recipe is a keeper.

Reviewed on Jan. 31, 2012 by vianne

Absolutely amazing tasty cookie.

Reviewed on Jan. 29, 2011 by Claudee123

I used butter instead of shortening-made a soft dough that stuck to the waxed paper. Would chill the dough 10 min. Or so next time. There will be a next time cause these are great!

Reviewed on Sep. 01, 2010 by mslouise

Add 1/4 tsp baking powder to make a slightly puffy cookie. also divide dough in half before rolling to make smaller tea size cookies. Makes 40 tea cookies

Reviewed on Oct. 05, 2009 by cherrylady

Delicious! These cookies looked and tasted like they came from a fancy bakery! Definitley a keeper. (Hint: Learn from my mistake - don't chill the roll too long or the melted chocolate becomes too hard to cut!)