Table of Contents
  1. Watch how to make these peanut butter rollups:
  2. Peanut Butter Rollups Recipe

School is starting and our lives are becoming a bit busier again. There are so many appointments and activities that it can sometimes be hard to find time to make homemade baked goods. This is why I love to find recipes that freeze well and keep for a long time. This way, I can pull them out and use them when needed.

A peanut butter and chocolate combination is always a winner. With a beautiful chocolate swirl, these cookies will become your family’s new favorite for school lunches or anytime snacks. Keep these in the freezer and use them throughout the month, although they may not last that long!

Watch how to make these peanut butter rollups:

YouTube video

Peanut Butter Rollups

No ratings yet


  • ½ cup vegetable shortening
  • 1 cup white granulated sugar
  • ½ cup peanut butter
  • 1 large egg
  • 2 tbsp milk
  • 1 ¼ cups all-purpose flour sifted
  • ½ tsp kosher salt
  • ½ tsp baking soda
  • 6 oz semi-sweet chocolate chips


  • Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg, and milk. Sift together flour, salt, and baking soda and stir into creamed mixture. Place dough (will be somewhat sticky but greasy enough to handle easily) on lightly floured parchment paper and roll or press into a 15×8 inch rectangle.
  • Temper chocolate chips in the microwave, melting to a smooth consistency. Let cool slightly. Smooth over dough, leaving a 1-inch border on three sides and a 3-inch border on one side.
  • Roll up cookies like a jelly roll, starting with the long side and rolling towards the side with the 3-inch border. Cover and chill for ½ hour. Remove from refrigerator and slice cookies into 1/4-inch slices. Lay on an ungreased cookie sheet and bake in a preheated 375°F oven for 8-10 minutes.
  • The cookies will be slightly puffed but will not change color. Let cool on the baking pan for 5-10 minutes, then place them on a cooling rack to cool completely.


Serving: 1cookie
Course Cookies
Cuisine American
Difficulty Intermediate
Method Baking

You May Also Like

Never miss a post by signing up for my newsletter.


I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.