- 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
- 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 floured waxed paper into a 12x10-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. 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 2 dozen.
Reviews forPeanut Butter Pinwheels
"Taste good but don’t know if I did something wrong. Rolled them up and refrigerated them for about an hour but they would not hold up when I sliced them-fell apart. I rolled them into a ball and baked them. Very good taste"
"easy, pretty, and really yummy - what more do you need. Try these, you won't be disappointed."
"Yummy, pretty, easy to make! This recipe is a keeper."
"Absolutely amazing tasty cookie."
"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!"
"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!)"