Peanut butter pinwheel cookies.
Original recipe makes 3 dozen
Ingredients
1/2 cup shortening
1 cup white sugar
1/2 cup crunchy peanut butter
1 egg
2 tablespoons milk
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
Directions
- Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg and milk.
- Sift together flour, soda and salt. Stir into creamed mixture.
- Place dough on floured waxed paper. Roll into 15 x 18 inch rectangle (just pat it out and don’t measure).
- Melt chocolate chips over hot water; cool slightly. Spread over cookie dough.
- Roll up like jelly roll, rolling the long side, lifting wax paper off with each turn. Chill about 15-20 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutrition
Calories: 217 kcal
Carbohydrates: 25.3 g
Cholesterol: 12 mg
Fat: 12.5 g
Fiber: 1.4 g
Protein: 3.4 g
Sodium: 140 mg