Pb & J Pinwheels Recipe

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PB & J Pinwheels

Jaime Kositzke


By: JIF®

"These fun pinwheel cookies are a dazzling and delicious treat for any special occasion. Kids are sure to love them!"

★★★★★ 1 vote
20 Min
15 Min


1 c
butter flavor crisco shortening
1 c
peanut butter
3/4 c
3/4 c
light brown sugar, firmly packed
1 tsp
vanilla extract
2 1/2 c
all purpose flour
1 tsp
1 tsp
baking soda
1/2 c
red raspberry jam
2/3 c
finely chopped peanuts


1Cut parchment paper to line 17 x 11-inch pan.
2Combine Butter Flavor CRISCO®, peanut butter, granulated sugar and brown sugar in a large bowl. Beat with electric mixer at medium speed until well blended. Beat in eggs and vanilla. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.
3Press dough out to edges of paper and spread with jam to within 1/2-inch of edges. Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over on nuts. Press on any extra nuts. Wrap in paper. Place in plastic bag. Refrigerate overnight.
4Heat oven to 375 degrees F. Line baking sheet with foil or parchment paper.
5Unwrap dough. Cut into 1/2-inch slices. Place 2 inches apart on prepared baking sheet.
6Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to new foil. If desired, top with additional jam before serving.

About this Recipe

Course/Dish: Cookies