Semisweet Chocolate Pinwheel Cookies Recipe

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

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Nancy Arevalo of Brookfield, Wisconsin shared the recipe for these buttery refrigerator cookies. Chocolate and vanilla provide a delightful contrast in their flavor and appearance.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 ounce semisweet chocolate, melted
  • 3 tablespoons milk, warmed

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough in half. Add melted chocolate to one portion; mix well. Refrigerate until chilled.
Divide each portion of dough into fourths; shape each into a 5-in. log. Flatten into triangular-shaped logs. Brush long sides with milk. Assemble one large roll by alternating two chocolate and two plain logs. Repeat. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap each roll; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove from pans to wire racks. Yield: about 3 dozen.
Originally published as Chocolate Pinwheels in Taste of Home December/January 2008, p9

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 ounce semisweet chocolate, melted
  • 3 tablespoons milk, warmed
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Divide dough in half. Add melted chocolate to one portion; mix well. Refrigerate until chilled.
  3. Divide each portion of dough into fourths; shape each into a 5-in. log. Flatten into triangular-shaped logs. Brush long sides with milk. Assemble one large roll by alternating two chocolate and two plain logs. Repeat. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
  4. Unwrap each roll; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove from pans to wire racks. Yield: about 3 dozen.
Originally published as Chocolate Pinwheels in Taste of Home December/January 2008, p9

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