Pinwheel Cookies II

Pinwheel Cookies II

"Peanut butter pinwheel cookies."
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Ingredients

servings 217 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

15
  1. 17 Ratings

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Most helpful positive review

A few handy tips and these cookies aren't hard to handle at all, and the final product is beautiful and delicious! First, spreading out the dough that much with your fingers is just about imposs...

Most helpful critical review

As far as taste goes I'd give this recipe a 5, but for looks and ease of preparation I'd only give it a 2. I had my doubts about spreading melted chocolate over soft dough, so I chilled the doug...

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A few handy tips and these cookies aren't hard to handle at all, and the final product is beautiful and delicious! First, spreading out the dough that much with your fingers is just about imposs...

I do believe I need to practice at making pinwheel cookies! I tried these last week and was tired and in a hurry so I did as one reviewer suggested and used whole chocolate chips. I wouldn't r...

This cookie is awesome. I sent some to my sons friends at college and that night they wanted more. Here is a tip. If you cut the roll in half and put it in a glass and lay it on its side it ret...

I was in the mood for peanut butter and chocolate cookies and happened upon this recipe. I got to admit they are a bit of work! But the end result is delicious and does deserve five stars on it'...

I used creamy peanutbutter for smoother more refined cookie. They were served at a party rated the best cookie of the party. Vicky

Flavor - out of this world good!!! Getting these to look good as a final product - not so easy. After making the dough, it was very moist, and going against my better judgement, I stuck with t...

This cookie recipe is a 100 years old. My mom used to make them when we were little and they are a family favorite. It takes some practice getting the rolling down, but once you have it these co...

I divided the dough in half to roll it. This will make the dough easier to work with and will make a neater pinwheel. I used milk chocolate in the one half and strawberry jam on the other and ...

As far as taste goes I'd give this recipe a 5, but for looks and ease of preparation I'd only give it a 2. I had my doubts about spreading melted chocolate over soft dough, so I chilled the doug...

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