Recipe by Sydney Mike
The original of this recipe is from Taste of Home Best Holiday Recipes, 2008, but has been tweaked slightly! Preparation time includes time needed for dough to chill in the refrigerator and cooking time is only an estimate, depending on how many sheets of cookies are baked at the same time!
Top Review by CJKrueger
Interesting... I was typing up a for a family cookbook recipe I made when I was a child for peanut butter pinwheel cookies that I made in Iowa in the late 1960's. I was looking for a similar recipe because the oven temperature and cooking time was missing from the my recipe. This is the exact same recipe! And HINT: use shortening not butter or margarine or the cookies fail.
- 118.29 ml vegetable shortening
- 118.29 ml chunky peanut butter
- 236.59 ml granulated sugar
- 1 egg
- 29.58 ml milk
- 295.73 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml semi-sweet chocolate chips
Directions See How It's Made
- In mixing bowl, cream shortening, peanut butter and sugar.
- Beat in egg and milk.
- In another bowl whisk together flour, baking soda and salt; gradually add to creamed mixture.
- Roll out cookie dough between waxed paper into a 12-inch by 10-inch rectangle.
- Melt chocolate chips; cool slightly.
- When cooled slightly, spread over dough to within 1/2 inch of edges.
- Roll up tightly, jelly-roll style, starting with a long side.
- Wrap in plastic wrap and refrigerate 20 to 30 minutes or until easy to handle.
- Preheat oven to 375 degrees Fahrenheit and grease cookie sheets.
- Unwrap dough and cut into 1/2-inch slices.
- Place slices 1 inch apart on prepared cookie sheets.
- Bake for 10 to 12 minutes or until edges are lightly browned.
- Remove to wire racks to cool.