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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

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 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.
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