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Peanut Butter Pinwheels Recipe

Peanut Butter Pinwheels Recipe

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 YIELD:24 servings


  • 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


  • 1. 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.
  • 2. Roll out between floured waxed paper into a 12-in. x 10-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 wrap. Refrigerate for 20-30 minutes or until easy to handle.
  • 3. 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.

Nutritional Facts

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

Reviews for Peanut Butter Pinwheels

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momzilla24 User ID: 2029435 204475
Reviewed May. 10, 2013

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

momzilla24 User ID: 2029435 56025
Reviewed Dec. 15, 2012

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

vianne User ID: 1718346 32658
Reviewed Jan. 31, 2012

"Absolutely amazing tasty cookie."

Claudee123 User ID: 5778954 80834
Reviewed 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 User ID: 1384945 56013
Reviewed 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 User ID: 1073547 92360
Reviewed 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!)"

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