Chocolate Pinwheels Recipe
Chocolate Pinwheels Recipe photo by Taste of Home

Chocolate Pinwheels Recipe

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Recalls Elizabethtown, Pennsylvania field editor Patricia Kile, "My husband's 95-year-old grandfather was intrigued with how the swirls got in these cookies!"
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:54 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 54 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons butter
  • 1/4 teaspoon vanilla extract
  • Pinch salt

Nutritional Facts

1 serving (2 each) equals 85 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 37 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.


  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well.
  2. Divide dough in half; place each half between two sheets of waxed paper. Roll into 12-in. x 10-in. rectangles. Chill until almost firm, about 30 minutes.
  3. In a microwave-safe bowl, melt chips and butter; stir until smooth. Beat in vanilla and salt. Spread over dough. Carefully roll up each rectangle into a tight jelly roll, starting with the long side. Wrap in waxed paper. Chill for 2 hours or until firm.
  4. Gently cut into 1/2-in. slices with a sharp serrated knife; place on greased or parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: 9 dozen.
Originally published as Chocolate Pinwheels in Taste of Home December/January 1996, p12

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Reviewed Dec. 10, 2012

"was awful stuck to wax paper and didnt roll worth a crap. filling didnt spread well. what a waste of time"

Reviewed Dec. 1, 2011

"the filling ran all over the place....way to runny. the cookies looked very unattractive because the choc was all over the place"

Reviewed Dec. 23, 2010

"The dough was too crumbly and after chilling I still couldn't roll it out without it cracking and breaking. Had to throw it out as it just was too dry."

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