Peanut Butter Pinwheels Recipe
Peanut Butter Pinwheels Recipe photo by Taste of Home

Peanut Butter Pinwheels Recipe

Publisher Photo
These doubly delightful pinwheel cookies are very easy to prepare. They feature the classic combination of peanut butter and chocolate in an attractive swirl.
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 24 servings

Ingredients

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

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.

Directions

  1. 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.
  2. Roll out between floured waxed paper into a 12-in. x 10-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 wrap. Refrigerate for 20-30 minutes or until easy to handle.
  3. 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 2 dozen.
Originally published as Peanut Butter Pinwheels in Country Woman Christmas Annual 2001, p34

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.

Reviews for Peanut Butter Pinwheels

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 10, 2013

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

MY REVIEW
Reviewed Dec. 15, 2012

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

MY REVIEW
Reviewed Jan. 31, 2012

"Absolutely amazing tasty cookie."

MY REVIEW
Reviewed Jan. 29, 2011

"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!"

MY REVIEW
Reviewed Sep. 1, 2010

"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"

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