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Friday Feast: Pinwheel Cookies

July 17, 2009

Oh goodness am I excited to tell you about this new cookie recipe I made last week. My coworker Sarah was having a birthday, and I knew she loved peanut butter and chocolate. But I was a little late getting to the store, so I scanned online recipes until I found ingredients that I already had in my pantry. The result — although a little sloppy — was a very yummy cookie that my office devoured, all to celebrate frequent Schmate reader Sarah’s number 3-1!

Pinwheel Cookies

Preparation Time: 50 minutes

Cook Time: 10 minutes

Cleanup Time: 10 minutes


1/2 cup shortening

1 cup sugar

1/2 cup crunchy peanut butter (I actually only had 1/4 cup crunchy, so I supplemented with creamy.)

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 (I ended up using the whole bag of chocolate chips… accidentally, of course, but the result was great!)

  • Cream the 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 wax paper. Roll into 15×18 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 a jelly roll, rolling the long side, lifting wax paper off with each turn. Chill about 15-20 minutes. (30 minutes probably would have been best.)


  • Preheat the oven to 375 degrees.
  • Dough should be fine, but chocolate could be hard. Slice cookies 1/4 inch thick. Place on ungreased cookie sheet (be sure to leave two inches around each cookie…. I put them too close together!). Bake for 8-10 minutes.


Enjoy! We sure did!


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