We’re now into the month of December and even though we’ve only been through the first week of it, I still feel like Christmas is tomorrow! Nooo, not yet brain! Before Christmas actually arrives, I do have a bunch of cookie recipes I want to share with you all, like these chocolate pinwheels!
These chocolate pinwheel cookies are a holiday classic I can remember since I was little. They’re simple to make (don’t let the rolling part scare you!), taste wonderful, and who can say no to a cookie with a beautiful chocolate and vanilla swirl? I know I can’t.
how to make chocolate pinwheel cookies
Chocolate pinwheel cookies come together pretty quickly, but they do require time to chill which will make it much easier for you to slice the cookies later for baking. I chilled mine overnight in the refrigerator, but you can also freeze them. Which speaking of, if you’re pressed for time, you can pop the rolled dough into the freezer for a few hours to help firm things up. Just make sure you have it tightly wrapped with plastic wrap
more holiday cookies from beyond the butter!
For a little bit of sweet crunchiness on the outside, roll the chocolate pinwheel cookie dough log in some demerara sugar! So good!
Chocolate pinwheel cookies are perfect to make over the holidays! You take chocolate cookie dough and roll it with some vanilla cookie dough. Roll the cookie dough log in some demerara sugar for a bit of sweet crunchiness on the outside!
- In a medium bowl, sift together the flour and baking powder. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream the brown sugar, salt, and butter together thoroughly on medium- to medium-high speed until combined.
- Add in the egg and vanilla extract.
- Switching the mixer speed to low, add in the dry mixture (flour and baking powder) a little at a time until full combined.
- Divide dough in half. Roll half of the dough on a lightly floured sheet of wax or parchment paper to form a 9″ x 12″ rectangle, approx. 1/8″ thick. Set aside.
- With the other half of dough, blend in the cocoa and then roll out the chocolate dough onto another lightly floured sheet of wax or parchment paper to a 9″ x 12″ rectangle.
- Turn the chocolate layer onto the vanilla layer (so the vanilla layer will be on the outside of the roll). Remove the wax paper from the top and trim any rough edges of the rectangle.
- Carefully roll the 2 layers of dough into a jelly roll.
- [Optional Step] Roll the pinwheel cookie dough roll in demerara sugar.
- Wrap roll securely in plastic wrap and chill until firm.
- When ready to bake, adjust the oven rack to the 2nd level position and pre-heat the oven to 350ºF.
- Using a sharp knife, slice cookies 1/8″ thick and place on parchment lined cookie sheet.
- Bake cookies for 8-10 minutes or golden brown in color. Allow to cool before transferring to a cooling rack.
- Keep cookies stored in an airtight container with a slice of bread for up to a week.
Recipe adapted from A Recipe Sampler by St. Andrew’s Evangelical Lutheran Church.
Optional Step – roll the pinwheel cookie dough roll in demerara sugar.
Keep a slice of bread with your cookies in an airtight container to keep them soft.
Keywords: chocolate pinwheel cookies, pinwheel cookies, cookies, holiday cookies, holiday treats, christmas cookies, christmas treats, chocolate
Tools to Help With Your Cookie Baking
Beyond the Butter, LLC owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my Policies page. This post may contain affiliate links.