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One of my favorite cookies! I only chilled the rolled dough 10 minutes. I was told that if you chill the dough longer, the chocolate cracks when you slice it. I didn't use all of the melted chocolate; maybe I had around 2 Tablespoons extra. The dough is really soft.

Source: Judy


  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 2 T milk
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips


  • Cream shortening, peanut butter and sugar. Add egg, milk and vanilla.
  • Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll between two sheets of waxed paper into a 16 x 12-in rectangle.
  • Melt chocolate chips; cool slightly. Discard top sheet of wax paper. S
  • pread chocolate over dough to within 1/2-inch of edges. Tightly roll up jellyroll style, starting with a long side. Carefully lift up edge of wax paper and use it to help you roll the dough. Wrap in plastic wrap.
  • Refrigerate for up to 30 minutes.
  • Unwrap and cut into 1/4-inch slices. Place 1 inch apart on ungreased baking sheets.
  • Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

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