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Chocolate Orange Rounds

I send these to family and friends in other areas of the country. The two-tone treats deliver a citrusy taste of the Sunshine State. —Geordyth Sullivan, Cutler Bay, Florida
  • Total Time
    Prep: 40 min. + chilling Bake: 5 min./batch
  • Makes
    about 6-1/2 dozen


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg, room temperature
  • 1 teaspoon orange extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-1/2 teaspoons grated orange zest
  • 2 ounces unsweetened chocolate, melted


  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Add orange zest to 1 half; add melted chocolate to the other half.
  • Shape each portion into two 10x1-in. rolls. Wrap each and refrigerate 3 hours or overnight.
  • Preheat oven to 375°. Cut each roll down the center lengthwise. Reassemble rolls, alternating chocolate and orange halves. If necessary, wrap and chill until firm enough to slice.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 5-6 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 54 calories, 3g fat (2g saturated fat), 9mg cholesterol, 32mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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Average Rating:
  • redcow
    Dec 3, 2018

    I like the texture of this soft cookie. I added 1/2 extra tsp. of orange extract for a stronger orange flavor. I used some food coloring in the orange dough to make it look orange. I was able to cut each log in half lengthwise when I rolled them up. I reassembled the rolls at that time, saving me a step. When I had time to bake the cookie, everything was done. I liked the orange color in this cookie and also the flavor. I will make these cookies again.