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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Chocolate and vanilla provide a delightful contrast in their flavor and appearance. —Nancy Arevalo, Brookfield, Wisconsin
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large 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 whole milk, warmed

Directions

Cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. 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. Refrigerate until firm, about 4 hours.
Preheat oven to 375°. Unwrap each roll; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks. Yield: about 5 dozen.
Originally published as Chocolate Pinwheels in Taste of Home December/January 2008, p9

Nutritional Facts

1 cookie: 48 calories, 3g fat (2g saturated fat), 9mg cholesterol, 50mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large 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 whole milk, warmed
  1. Cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Add melted chocolate to one portion; mix well. Refrigerate until chilled.
  2. 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. Refrigerate until firm, about 4 hours.
  3. Preheat oven to 375°. Unwrap each roll; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks. Yield: about 5 dozen.
Originally published as Chocolate Pinwheels in Taste of Home December/January 2008, p9

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