cookies/ holiday treats

Chocolate Pinwheel Cookies

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.

Chocolate Pinwheel Cookies - Beyond the Butter
Chocolate Pinwheel Cookies – Who can say no to that beautiful chocolate and vanilla swirl? 

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!

Chocolate Pinwheel Cookies - Beyond the Butter

baking tip

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

chocolate pinwheel cookies

  • Author: Jennifer
  • Prep Time: 20 minutes (plus time for chilling)
  • Cook Time: 10 minutes
  • Total Time: 30 minutes (does not include cooling time)
  • Yield: Approx. 6 dozen cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert


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! 



  • 2 cups All-Purpose Flour
  • 1 tsp. Baking Powder
  • 2 tbsp. Cocoa (to be added only after dividing the dough in half)
  • 1 cup Light Brown Sugar, firmly packed
  • 1/4 tsp. Salt
  • 1/2 cup Unsalted Butter
  • 1 Large Egg
  • 1 tsp. Vanilla Extract


  1. In a medium bowl, sift together the flour and baking powder. Set aside.
  2. 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.
  3. Add in the egg and vanilla extract.
  4. Switching the mixer speed to low, add in the dry mixture (flour and baking powder) a little at a time until full combined.
  5. 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.
  6. 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.
  7. 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.
  8. Carefully roll the 2 layers of dough into a jelly roll. 
  9. [Optional Step] Roll the pinwheel cookie dough roll in demerara sugar.
  10. Wrap roll securely in plastic wrap and chill until firm.
  11. When ready to bake, adjust the oven rack to the 2nd level position and pre-heat the oven to 350ºF.
  12. Using a sharp knife, slice cookies 1/8″ thick and place on parchment lined cookie sheet.
  13. Bake cookies for 8-10 minutes or golden brown in color. Allow to cool before transferring to a cooling rack.
  14. 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

Recipe Card powered by

Tools to Help With Your Cookie Baking

Geometric Mini Cookie Cutters Set
Set of 6 Christmas Themed Mini Cookie Cutters
Pusheen Cookie Jar
Thumbprint Rectangle Cookie Cutter
Thumprint Circle Cookie Cutter
Nordic Ware Quarter Sheet Pan, 2-Pack
Silpat Non-Stick Silicone Baking Mat (Set of 2)
OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
Sabatier 5154549 Triple Rivet Wide Turner, Black
Farberware Classic Wood Rolling Pin
Nordic Ware 43174 3 Piece Baker’s Delight Set, Aluminum
Nordic Ware Geo Cast Cookie Stamps
Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
Wilton Color Right Performance Coloring System
Ateco 7803 Plain Edge Large Number Cutters (0-9), 3″ high, Stainless Steel, 10 Pc Set
Ateco 6950 Plain Edge Large Alphabet Cutters (A – Z), 3″ high, Stainless Steel, 26 Pc Set
Bob’s Red Mill Super Fine Almond Flour, 16 oz.
Ateco 5357 Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 11 Pc Set
Abeego Large Wraps (set of 2)
GIR Skinny Spatula
Williams Sonoma Thumbprint Cookie Stamp Set
OXO International Medium Cookie Scoop
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Pouring Chute
Anchor Hocking 10pc Glass Mixing Bowl Set
Joseph Joseph Shake-It Self-Tapping Sieve, Large
USA Large Cookie Sheet
The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper – Pre-Cut Parchment Paper Baking Sheets
Black & Decker MX3000W 250-Watt Hand Mixer
Cooling Rack Stainless Steel Half size – Commercial Grade Steel 11.5″ x 16.5″ | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
Fox Run 4254 Kitchen Timer with Magnet 55-Minute

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.

1 Comment

  • Reply
    Eva Valvo
    December 8, 2019 at 9:37 AM

    I loved this recipe! The cookies turned out beautiful and tasty… the only problem was that they finished too fast! 😉

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: