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Peanut Chocolate Whirls

 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


  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon McCormick® Pure 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


  • 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.
Nutritional 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.