Peanut Butter Pinwheel Cookies

Recipe by Sydney Mike
READY IN: 1hr 10mins
SERVES: 24
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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