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Semisweet Chocolate Pinwheel Cookies

 Semisweet Chocolate Pinwheel Cookies
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.
60 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon McCormick® Pure 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


  • 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

2 of 2

Semisweet Chocolate Pinwheel Cookies (continued)

Directions (continued)

  • lightly greased baking sheets. Bake at 375° for 8-10 minutes or
  • until set. Remove from pans to wire racks. Yield: about 3 dozen.