Skip to main content New this month
Get the Allrecipes magazine

Peanut Butter Pinwheels

Rated as 3.92 out of 5 Stars

"These doubly delightful pinwheel cookies are very easy to prepare. They feature the classic combination of peanut butter and chocolate in an attractive swirl."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Original recipe yields 24 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing 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 waxed paper into a 12-in. x 10-in. rectangle. Melt chocolate chips; cool slightly. Spread over dough 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.
  2. Unwrap dough and cut into 1/2-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

Reviews

Read all reviews 12
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe is very similar to a family recipe I have made for years since I was a teenager. Yes, it is tricky, but here are some tips. Make sure the dough is thick enough before spreading the...

Most helpful critical review

What a nightmare this recipe was. The dough was extremely soft coming together so it was very difficult to roll up. After it came out of the fridge, with each slice of the knife, the dough cru...

Most helpful
Most positive
Least positive
Newest

This recipe is very similar to a family recipe I have made for years since I was a teenager. Yes, it is tricky, but here are some tips. Make sure the dough is thick enough before spreading the...

My grandmother made a very similar recipe when I was growing up. When I tried to make it with my children, I had the same problems cutting the dough. I solved the problem by wrapping the rolls...

I just made two batches of these last night. I made the first batch just as written, and they were good. For the second batch I used butter instead of shortening and brown sugar instead of whi...

I make these all the time, my kids love them. I use brown sugar instead of white. I roll this out between 2 sheets of wax paper, spray the bottom one lightly with cooking spray, flour the top o...

It was difficult to keep the pinwheel shape after I put the roll in the fridge. The dough it too soft not to put it in the firdge. Next time I may try freezing the whole roll and cut it while fr...

What a nightmare this recipe was. The dough was extremely soft coming together so it was very difficult to roll up. After it came out of the fridge, with each slice of the knife, the dough cru...

The dough was very difficult to handle. It kept breaking while I was trying to roll it. And my roll flattened in the fridge while I was waiting for it to harden and set. So my cookies turned ...

This is a Great recipe. The pinwheels came out perfect and everyone really enjoyed them!

I followed the recipe exactly, and while these were fine, I doubt if I'll make them again. I had my dough in the fridge for a little over two hours, and it was still very soft (especially in con...