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Peanut Butter Pinwheels

 Peanut Butter Pinwheels
These doubly delightful pinwheel cookies are very easy to prepare. They feature the classic combination of peanut butter and chocolate in an attractive swirl.
24 ServingsPrep: 25 min. + chilling Bake: 10 min.

Ingredients

  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1-1/4 cups King Arthur Unbleached 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.

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Peanut Butter Pinwheels (continued)

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.