Pinwheel Cookies II


Peanut butter pinwheel cookies.

3 dozen


  • ½ cup shortening

  • 1 cup white sugar

  • ½ cup crunchy peanut butter

  • 1 egg

  • 2 tablespoons milk

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 1 cup semisweet chocolate chips


  1. Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg and milk.

  2. Sift together flour, soda and salt. Stir into creamed mixture.

  3. Place dough on floured waxed paper. Roll into 15 x 18 inch rectangle (just pat it out and don't measure).

  4. Melt chocolate chips over hot water; cool slightly. Spread over cookie dough.

  5. Roll up like jelly roll, rolling the long side, lifting wax paper off with each turn. Chill about 15-20 minutes.

  6. Preheat oven to 375 degrees F (190 degrees C).

  7. Dough should be fine, but chocolate should be hard. Slice cookies 1/4 inch thick. Place on ungreased cookie sheet. Bake for 8-10 minutes.

Nutrition Facts (per serving)

217 Calories
13g Fat
25g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 217
% Daily Value *
Total Fat 13g 16%
Saturated Fat 4g 19%
Cholesterol 11mg 4%
Sodium 140mg 6%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 5%
Total Sugars 17g
Protein 3g
Calcium 11mg 1%
Iron 1mg 5%
Potassium 103mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.