Peanut Butter Pinwheel Cookies – a delicious recipe with vegetable shortening, chunky peanut butter, sugar, egg, milk, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In mixing bowl, cream shortening, peanut butter and sugar.
2
Beat in egg and milk.
3
In another bowl whisk together flour, baking soda and salt; gradually add to creamed mixture.
4
Roll out cookie dough between waxed paper into a 12-inch by 10-inch rectangle.
5
Melt chocolate chips; cool slightly.
6
When cooled slightly, spread over dough to within 1/2 inch of edges.
7
Roll up tightly, jelly-roll style, starting with a long side.
8
Wrap in plastic wrap and refrigerate 20 to 30 minutes or until easy to handle.
9
Preheat oven to 375 degrees Fahrenheit and grease cookie sheets.
10
Unwrap dough and cut into 1/2-inch slices.
11
Place slices 1 inch apart on prepared cookie sheets.
12
Bake for 10 to 12 minutes or until edges are lightly browned.
13
Remove to wire racks to cool.
779
kcal
Calories
31
g
Fat
111
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup vegetable shortening, 1/2 cup chunky peanut butter, 1 cup granulated sugar, 1 egg, and more.
Yes, Peanut Butter Pinwheel Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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