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Peanut Chocolate Whirls

"The mouthwatering combination of chocolate and peanut butter is irresistible in these tender swirl cookies," says Joanne Woloschuk of Yorkton, Saskatchewan. "My daughters and I have such fun making and sharing these yummy snacks."—Joanne Woloschuk, Yorkton, Saskatchewan

18 ServingsPrep: 20 min. + chilling Bake: 10 min./batch

Ingredients

1/2 cup shortening
1/2 cup creamy peanut butter
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
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 large bowl, cream the shortening, peanut butter and sugar until
light and fluffy. Beat in the egg, milk and vanilla. Combine the
flour, baking soda and salt; gradually add to creamed mixture and
mix well.
Cover and refrigerate for 1 hour or until easy to handle. Turn onto a
lightly floured surface; roll into a 16-in. x 12-in. rectangle.
In a microwave, melt chocolate chips; stir until smooth. Cool
slightly. Spread over dough to within 1/2 in. of edges. Tightly roll
up jelly-roll style, starting with a short side. Wrap in plastic
wrap. Refrigerate for up to 30 minutes.
Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in.
apart on ungreased baking sheets. Bake at 350° for 8-10 minutes

2 of 2

Peanut Chocolate Whirls (continued)

Directions (continued)

or until lightly browned. Remove to wire racks to cool. Yield: about
3 dozen.

Nutrition Facts: 1 serving (2 each) equals 216 calories, 12 g fat (4 g saturated fat), 12 mg cholesterol, 139 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.