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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. —Kandy Dick, Junction, Texas
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    about 2 dozen


  • 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 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.
Nutrition Facts
2 each: 162 calories, 9g fat (3g saturated fat), 9mg cholesterol, 105mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 3g protein.
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Average Rating:
  • Tracy
    Mar 26, 2020

    Followed recipe exactly. Mine would not slice. I will use mini chocolate chips if I make them again. Wound up making them into balls then flattened before baking. Good but not great flavor and texture.

  • 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.

  • chrismccracken
    Dec 23, 2012

    No comment left

  • 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!)

  • vmag
    Nov 23, 2007

    No comment left