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Basic Chocolate Pinwheel Cookies Recipe
Basic Chocolate Pinwheel Cookies Recipe photo by Taste of Home

Basic Chocolate Pinwheel Cookies Recipe

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This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup baking cocoa

Nutritional Facts

1 serving (2 each) equals 153 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 87 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
  2. Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12-in. x 10-in. rectangle. Refrigerate for 30 minutes.
  3. Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.
  4. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen.
Originally published as Chocolate Pinwheels in Best of Country Cookies 1999, p95

Nutritional Facts

1 serving (2 each) equals 153 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 87 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.

Reviews for Basic Chocolate Pinwheel Cookies

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MY REVIEW
Reviewed Aug. 27, 2015

"Never have I baked such an awful cookie recipe, the dough does not hold and crumbles to the touch. I couldn't roll the chocolate portion it crumbled so much! When came the time to roll all of it, I found that the best thing to do was TO KEEP THE WAX PAPER ON! that way I could roll it like a sushi without it breaking apart. Cutting into cookies after 2 hours in the fridge wasn't so bad... but a lot of food was yet again wasted. At least the tasteis good! But I wouldn't bake these cookies even with that."

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