Friday Feast: Pinwheel Cookies
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!
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.)
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!