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Basic Chocolate Pinwheel Cookies

This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!—Denise Hufford, Midland, Michigan
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    6 dozen

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup baking cocoa

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
  • Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes.
  • Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.
  • Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts
2 each: 153 calories, 6g fat (3g saturated fat), 25mg cholesterol, 87mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 2g protein.
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Reviews

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Average Rating:
  • Victoria
    May 11, 2020

    Like so many others, I was enticed by the swirling design of these cookies. It seemed suspicious that the only source of moisture in them was the butter, but I went ahead and made them anyway. What a fool I was. While rolling out the dough like it says in the second step I realized that the loose flour and butter particulates could not accrete together without some kind of liquid, at which point I added some oil to the portions. Then it resembeled real cookie dough and not some shortbread dough. If you really want to use this recipe I recommend adding oil after you separate the dough and add the cocoa powder. Add just enough oil to make it all stick together and roll out easily. After I did that they turned out great.

  • elizabeth
    Apr 20, 2020

    This recipe is horrible. When I tried this recipe I figured out that it did not work out at all. It also takes way longer than it said it would. I spent at least two and a half hours making it. The only good part is my family loved eating the dough raw.

  • Jan
    Apr 2, 2020

    There must be an error in the amount of flour! WAY too much flour. Crumbly disaster even after adding more butter. Wasted ingredients and time.

  • Lisa
    Dec 24, 2019

    The dough was so flaky it was impossible to roll. It just kept breaking off in pieces. I ended up layering the two flavors and then cutting it with cookie cutters. Very tasty, but disappointing.

  • OlHen
    Jan 2, 2016

    Wonderful recipe!It was fun to make!I personally would use less sugar...It took me little bit more then 10-12 min to bake,but we all have different ovens...Cookies came out tasty and beautiful!They were hit in my family:)

  • choiinator
    Oct 27, 2015

    Great recipe and result. I thought the dough was a little wet so I added a 1/4 cup extra of flour. Will make again

  • dacook123
    Aug 27, 2015

    Never have I baked such an awful cookie recipe, the dough does not hold and crumbles to the touch. I couldn't roll the chocolate portion it crumbled so much! When came the time to roll all of it, I found that the best thing to do was TO KEEP THE WAX PAPER ON! that way I could roll it like a sushi without it breaking apart. Cutting into cookies after 2 hours in the fridge wasn't so bad... but a lot of food was yet again wasted. At least the tasteis good! But I wouldn't bake these cookies even with that.