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Pinwheel Cookies

 Pinwheel Cookies
These pretty pinwheel cookies have tempting swirly layers of orange and chocolate. I really mess up my kitchen whenever I bake a batch, but the smiles on the faces of family and friends enjoying them makes it all worthwhile. — Paulette Morgan, Moorhead, Minnesota
48 ServingsPrep: 25 min. + chilling Bake: 10 min.


  • 1 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon grated orange peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/4 cup orange juice


  • In a large bowl, cream the butter, cream cheese and sugar until light
  • and fluffy. Beat in the egg, orange peel and vanilla. Combine flour
  • and salt; gradually add to the creamed mixture and mix well. Cover
  • and chill for 4 hours or until firm.
  • Meanwhile, combine all filling ingredients in a small saucepan. Cook
  • and stir over low heat until smooth; set aside to cool.
  • On a floured surface, divide dough in half; roll each half into a
  • 12-in. x 10-in. rectangle. Spread with filling. Carefully roll up
  • into a tight jelly roll and wrap in waxed paper. Chill overnight.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased

2 of 2

Pinwheel Cookies (continued)

Directions (continued)

  • baking sheets. Bake at 375° for 8-10 minutes or until lightly
  • browned. Remove to wire racks to cool. Yield: about 8 dozen.
Nutritional Facts: 1 serving (2 each) equals 119 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 100 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.