Peanut Butter Pinwheel Cookies
Yield
12 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | cup |
peanut butter
|
|
| 1 | cup |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 12 | ounces |
semi-sweet chocolate
semi-sweet chips, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
peanut butter
|
|
| 237 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 346.8 | ml/g |
semi-sweet chocolate
semi-sweet chips, null, null |
|
Directions
Cream the shortening, p-nut butter, brown sugar, and eggs together.
Sift in the flour, soda, and salt.
Mix well.
Divide the mixture into halves and roll each half out between layers of wax paper or saran.
Melt 1 12oz pkg of semi sweet morsels over hot water.
Spread half of chocolate over each half of the cookie mixture and roll up as you would a jelly roll, wrap up in the wax paper and chill thoroughly.
Preheat oven to 350 deg.
Slice rounds from the roll and place on ungreased cookie sheet and bake for 8 to 12 minutes or until slightly browned on bottom edges.
