Back to Fudgy Pinwheel Cookies

Print Options


Card Sizes

Fudgy Pinwheel Cookies Recipe

Fudgy Pinwheel Cookies Recipe

These easy, good looking cookies are one of my favorites for the holiday season.—Ms. Maureen Devlin, Chandler, Arizona
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch YIELD:48 servings


  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • 1 cup finely chopped walnuts
  • 1/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract


  • 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. In a small bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
  • 2. Roll dough between two sheets of waxed paper into a 12x10-in. rectangle; transfer to a baking sheet. Refrigerate 30 minutes.
  • 3. In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Stir in walnuts, milk and vanilla. Remove top sheet of waxed paper; spread dough with filling. Using waxed paper to shape dough, roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate 2 hours or until firm.
  • 4. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks. Yield: 4 dozen.

Nutritional Facts

1 cookie equals 125 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 71 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.