Peanut Chocolate Whirls
{(rater>id=100|name=Peanut Chocolate Whirls|type=rate|headline=off)}
Preheat: 350° | Yield: ~3 dozen | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- ½ cup shortening
- ½ cup creamy peanut butter
- 1 cup suga
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/4 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
Directions
In a mixing bowl, cream shortening, peanut butter and sugar. Add egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Turn onto a lightly floured surface; roll into a 16-in x 12-in rectangle.
Melt chocolate chips; cool slightly. Spread over dough to within ½ in. of edges. Tightly roll up jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate for up to 30 minutes.
Unwrap and cut into ¼-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks and cool.
Notes
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