Peanut Butter and Jelly Pinwheels Recipe -
Peanut Butter and Jelly Pinwheels Recipe

Peanut Butter and Jelly Pinwheels

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"The perfect duo of peanut butter and jelly reunite in these pretty and delicious pinwheel cookies."

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings


  1. Combine Butter Flavor CRISCO Shortening, JIF Creamy Peanut Butter, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended.
  2. Beat in eggs and vanilla.
  3. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.
  4. Cut parchment paper to line 17 x 11-inch pan. Press dough out to edges of paper. Spread with SMUCKER'S Seedless Red Raspberry Jam to within 1/2-inch of edges.
  5. Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over nuts. Press on any extra nuts. Wrap in plastic wrap. Place in plastic bag. Refrigerate overnight.
  6. Heat oven to 375 degrees F. Spray baking sheet with CRISCO No Stick Cooking Spray. Unwrap dough. Cut into 1/2-inch slices. Place slices 2 inches apart on prepared baking sheet.
  7. Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to cooling rack.
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  • If desired, top with additional SMUCKER'S Seedless Red Raspberry Jam before serving.

Reviews More Reviews

Dec 29, 2007

YUCK on the Crisco part. Try's much better.

Sep 26, 2007

dough was very crumbly and hard towork with, cookies turned out just o.k.. I wont attempt this recipie again.


3 Ratings

Jul 18, 2012

Jelly melted into nothingness. Kids enjoyed what was left...but I wasn't particularly thrilled.


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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