Peanut Butter Pinwheels

Name: Peanut Butter Pinwheels
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 2 dozen.
Ingredients: 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

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

Ingredients

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

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 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.

Nutrition Facts

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

Originally published as Peanut Butter Pinwheels in Country Woman Christmas 2001

Reviews

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Average Rating:

Carmen21212

Dec 10, 2017

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
momzilla24

May 10, 2013

Easy, pretty, and really yummy - what more do you need. Try these, you won't be disappointed.
momzilla24

Dec 15, 2012

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

Jan 31, 2012

Absolutely amazing tasty cookie.
Claudee123

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

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

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!)