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Basic Chocolate Pinwheel Cookies

 Basic Chocolate Pinwheel Cookies
This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!
36 ServingsPrep: 15 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup baking cocoa


  • 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.
  • 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.
  • 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

2 of 2

Basic Chocolate Pinwheel Cookies (continued)

Directions (continued)

  • for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.
  • 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.
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.