Pinwheel Cookies II

Pinwheel Cookies II

Judy 0

"Peanut butter pinwheel cookies."

Ingredients {{adjustedServings}} servings 217 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 15

  1. 17 Ratings

Emily P.

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 impossible to do evenly. Add a large piece of parchment or wax paper on top of the dough (of course there is a sheet below the dough also) and then use a rolling pin to spread the dough out. Peel back the top piece of parchment paper and you have a nice, smooth surface to spread out your chocolate. After the chocolate is spread, use the bottom piece of parchment to help you roll up the dough, by picking up the edge near you and holding it up while you roll over the dough with your hand. Continue til the whole roll is done- don't try to pick it up until it's all the way rolled. I put it in the freezer for 30 minutes. The dough wasn't too hard, and made it very easy to slice. I had to increase the bake time a couple of minutes for the first batch since the dough was so cold going in. The cookies will fall apart if you don't let them cool at least 5 minutes on the sheet before taking them off. Beautiful, soft cookies, with a good balance of peanut butter and chocolate. Will make again for sure!


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 recommend that--they just fell apart completely so I just sort of smooshed them all together and make regular cookies. I tried again today, and my pinwheels were log shaped--only a few looked pretty. So I think I need some practice at this! I melted the chocolate in the microwave (just melt for a min, stir, and continue until it is all melted) and spread it out over the cookies. They are very good--nice mix of chocolate and peanut butter. Thanks!


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 retains the round shape. After 25 minutes it should be good to slice.