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Chocolate Pinwheel Cookies II

Pinwheel Cookies are a classic addition to Christmas cookie platters. The recipe makes a bunch, at least 3 dozen or more depending on how thick you cut them. A delish classic. Enjoy!

Chocolate Pinwheel Cookies II
Makes about 3 dozen


  • 1 cup butter
  • 1 cup sugar
  • 2 egg yolks
  • 4 teaspoons vanilla extract
  • 2 tablespoons milk
  • 3 cups flour
  • 1 tablespoon baking powder
  • 6 tablespoons unsweetened cocoa mixed with 2 tablespoons melted butter and 2 tablespoons milk


  1. Melt 2 tablespoons butter in 2 tablespoons milk for a few seconds in the microwave. Add 6 tablespoons cocoa and mix well.  Set aside.
  2. Sift the flour together with the baking powder.
  3. Cream butter and sugar until light and fluffy. Add egg yolks one at a time beating well after each addition. Add vanilla extract, then 2 tablespoons milk beating until well mixed.
  4. At low speed, gradually add the sifted dry ingredients and mix well.  Then increase speed to medium and beat until the dough leaves the side of the bowl.
  5. Divide dough in half. Wrap one of these portions in cling wrap and set aside. This will be the vanilla dough.
  6. To the dough remaining in the mixing bowl, add the chocolate mixture and beat until fully incorporated.  This forms the chocolate dough.
  7. Form the vanilla dough and chocolate dough into balls and slice each ball into two equal halves.
  8. On a sheet of waxed paper, roll vanilla dough into a rectangle around 7” in width and 8” in length.  Repeat with the chocolate dough. Flip rolled chocolate dough onto vanilla dough and peel off waxed paper.  Lightly press the surface with a rolling pin to adhere both the vanilla and chocolate dough. With the short end facing you, roll the dough tightly into a log, wrap in plastic wrap and chill in refrigerator. Repeat procedure with other half of vanilla and chocolate dough to make the second cookie log.
  9. After about 30 minutes take the logs out of the refrigerator and roll on the counter to retain the circular shape and prevent one side from flattening. Wrap tightly again in plastic wrap, place in freezer-safe container and freeze for about an hour or store in freezer and bake as needed.
  10. When ready to bake, pre-heat oven to 325-F degrees. Thaw cookie log just slightly and slice to about ¼-inch thickness with a sharp knife. Place cookie slices on a cookie sheet lined with parchment paper and bake for 15 minutes, or until edges just begin to brown. Remove cookies from pan and place in cooling rack to cool.

Recipe adapted from Sugary Winzy.

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  1. Thank goodness I am following you on bloglovin' now. My husband had asked for chocolate pinwheel cookies for Christmas. I thought he was crazy, as I had never heard of them before. Thank You!

    1. That's awesome 🙂 I'm really tempted to try out a cherry / chocolate or a orange / chocolate combination next time around.

    2. I just made them. For my first time making a pinwheel cookie, I am THRILLED with them! Thanks so much… my husband thanks you too 🙂

  2. Oh I love these cookies! I've never made my own because they seemed time consuming, but this sounds pretty simple!

  3. This says to divide the dough but then says remove 3/4 of the dough for the vanilla. Is this correct? Or is it supposed to be an even amount? 1/2 each flavor? Thank you.

    1. Hi Marg – I will have to update this recipe as I think the directions are confusing as well. The original directions mean for you to divide in 3/4 and 1/4 portions. But for the sake of simplicity, I think if I were to do it again, I would just do half and half.