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

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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. —Kandy Dick, Junction, Texas
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


  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon 2% 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

2 each: 162 calories, 9g fat (3g saturated fat), 9mg cholesterol, 105mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 3g protein.


  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

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momzilla24 User ID: 2029435 204475
Reviewed May. 10, 2013

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

momzilla24 User ID: 2029435 56025
Reviewed Dec. 15, 2012

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

vianne User ID: 1718346 32658
Reviewed Jan. 31, 2012

"Absolutely amazing tasty cookie."

Claudee123 User ID: 5778954 80834
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!"

mslouise User ID: 1384945 56013
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"

cherrylady User ID: 1073547 92360
Reviewed Oct. 5, 2009

"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!)"

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