Peanut Butter Fudge Pinwheel Cookies
Cook time: 
Total time: 
Serves: 2 dozen cookies
  • Cookie
  • ½ cup margarine
  • ½ cup brown sugar, firmly packed
  • ½ cup granulated sugar
  • ½ cup smooth peanut butter
  • 1 egg
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp baking soda
  • Filling
  • 12oz bag SACO Chocolate CHUNKS
  • 1 Tbsp butter
  1. Cookie
  2. Beat margarine, sugars, peanut butter and egg until light and fluffy.
  3. In a separate bowl combine the dry ingredients.
  4. Add to creamed mixture and mix well.
  5. Roll out into a rectangle on a piece of plastic wrap.
  6. Cover with a second piece of plastic wrap while you prepare the filling.
  7. Filling
  8. Heat Saco Chocolate Chunks and butter in a double boiler, stirring until chocolate is melted. Uncover the cookie dough you previously rolled out and spread chocolate mixture over the surface. Beginning at the longest edge, roll up like a jelly roll.
  9. Wrap in plastic wrap or wax paper and refrigerate several hours or over night. Bake in 375°F preheated oven.
  10. Cut roll into ¼ inch slices and place on ungreased baking sheet.
  11. Bake for 10-12 minutes or until lightly browned.
  12. Remove from baking sheet immediately and cool on wire racks.
Nutrition Information
Calories: 178 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 27g Sugar: 17g Sodium: 109mg Fiber: 1g Protein: 3g Cholesterol: 9mg
Recipe by SacoFoods at