Peanut Butter Pinwheel Cookies

"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!"
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by CoffeeB photo by CoffeeB
photo by Pneuma photo by Pneuma
Ready In:
1hr 10mins
4 dozen




  • 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.

Questions & Replies

  1. Can I use butter instead of shortening


  1. 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.
  2. Classic crumbly peanut butter cookies with a touch of chocolate, delicious. I misread the recipe and did the refrigerating step out of order, next time (and there will be one) I will be more careful :)
  3. These are a great cookie with a nice twist with the flavor and so cute on a plate with the swirls. You are so right about chilling the dough and I also used CoffeeB's tip of having a cup of hot water nearby for the knife - it all made things run smoothly! Only slight change was to use smooth peanut butter instead of chunky. Cookies have a nice soft texture. I think next time I'll use butter in place of the shortening just as a personal preference. Thanks for sharing. Made for the Went To the Market tag game.
  4. Oh...these are a lovely cookie to make and eat Syd. And actually considering I didn't have to scoop these out cookie style, they take relatively no time at all to make/bake. Very important to remember to chill the dough. I did so for 45 minutes and then also took the advice of a previous reviewer and kept a glass of hot water handy to dip my knife into for slicing ease. I used smooth peanut butter in the ingredients and also real butter per preference. A great addition for holidaytrays.!~ Made for ZaarStars.
  5. These are delicious, the taste is way better than storebought pinwheel cookies. It's not the smooth type of batter cookies (coarse mix),molded it using a silicone mat so it was a bit easy to roll but I had difficulty in cutting it especially when the chocolate hardened upon refrigeration so it didn't look nice much. But DH said it's the taste that matters and it's so good. At least next time I'd know better when I make these again. Thanks! Made for Aus Recipe Swap #26.



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