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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!
More Cookie Recipes
- Oatmeal coconut cookies
- Honey almond cookies
- Matcha green tea cookies
- Maple bacon cookies
- Monster cookies
- White chocolate macadamia nut cookies
Watch how to make these peanut butter rollups:
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Peanut Butter Rollups
Ingredients
- ½ cup vegetable shortening
- 1 cup granulated sugar
- ½ cup peanut butter
- 1 large egg
- 2 tbsp whole milk
- 1 ¼ cups all-purpose flour sifted
- ½ tsp kosher salt
- ½ tsp baking soda
- 6 oz semi-sweet chocolate chips
Instructions
- 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.½ cup vegetable shortening, 1 cup granulated sugar, ½ cup peanut butter, 1 large egg, 2 tbsp whole milk, 1 ¼ cups all-purpose flour, ½ tsp kosher salt, ½ tsp baking soda
- 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.6 oz semi-sweet chocolate chips
- 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 30 minutes. Remove from the refrigerator and slice cookies into ¼-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.
