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Chocolate Pinwheel Cookies

  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Approx. 6 dozen cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert


Chocolate Pinwheel Cookies are perfect to make over the holidays! They’re a combination of chocolate cookie dough and vanilla cookie dough rolled together into a beautiful swirl, then rolled in demerara sugar for a bit of sweet crunchiness on the outside! They taste fantastic and a definite must make!




  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
  2. Using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the light brown sugar and unsalted butter together thoroughly on medium-high speed until light and fluffy.
  3. Add in the egg and vanilla extract.
  4. Switching the mixer speed to low, gradually add in the whisked dry mixture until well combined.
  5. Divide the 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 unsweetened cocoa powder 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. Roll the pinwheel cookie dough roll in demerara sugar (optional step).
  10. Double wrap the roll of cookie dough securely in plastic wrap and chill until form. You can chill the dough either in the refrigerator for 2-3 hours or overnight – or – chill in the freezer for 1 hour.
  11. When ready to bake, adjust the oven rack to the 2nd level position and preheat the oven to 350ºF.
  12. Using a sharp knife, slice the chilled cookie dough log into cookies approximately 1/8″ thick and place on a parchment lined cookie sheet.
  13. Bake for 8-10 minutes or until they are a light golden brown on the top and edges. Allow to cool for 10 minutes 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 times noted do not include dough chilling time or cooling of cookies after they are baked.

Recommended baking time for this recipe is 8-10 minutes at 350ºF.

For a little bit of sweet crunchiness on the outside, roll the chocolate pinwheel cookie dough log in some demerara sugar! Sooo, so good!

Keep a slice of bread with your cookies in an airtight container to keep them soft for days!

Recipe adapted from A Recipe Sampler by St. Andrew’s Evangelical Lutheran Church

Keywords: chocolate pinwheel cookies, pinwheel cookies, cookies, holiday cookies, christmas cookies, christmas treats, chocolate

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