1 c Shortening 1 c P-nut butter 1 c Brown sugar 2 lg Eggs 2 1/2 c Flour 1 t B-soda 1 t Salt 12 ounces semisweet chocolate chips 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 8-12 minutes or until slightly browned on bottom edges.
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Peanut Butter & Chocolate Pinwheel Cookies
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Peanut Butter & Jam Pinwheel Cookies
Peanut Butter & Jam Pinwheel Cookies – Deliciously soft and buttery cookies that are loaded with peanut butter, and filled with a raspberry jam swirl!
FULL PRINTABLE RECIPE:
INGREDIENTS: 1/4 cup seedless raspberry jam, 80g 1 teaspoon cornflour/cornstarch 1/2 cup unsalted butter, 115g, softened 1/2 cup smooth peanut butter, 125g 3/4 cup caster/granulated sugar, 150g 1 large egg 1 teaspoon vanilla extract 2 and 3/4 cups plain/all-purpose flour, 340g 1/2 teaspoon baking powder 1/4 teaspoon salt
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