Recipe by V. Stogner
"A delicious buttery cookie that is made in two parts and put together to create a black and white pinwheel cookie. This recipe came from my grandmother, she used to worked in bakeries and at logging camps cooking and baking."
Watch video tips and tricks
1 1/2 cups
sifted all-purpose flour
semisweet chocolate chips
Great cookies with good chocolate flavor. To slice, I used thread - wrap a length of thread around the roll, cross the ends, and just pull together - it slices the dough really neatly, and doesn't squish the cookies out of shape.
good concept. but let me ask you something, if you chill melted chocolate, what happens? oh, it turns into chocolate again. if you make this recipe, please substitute cocoa for the chips. if chips are used, the chocolate layer is far too brittle to roll and bakes too slowly in comparison to the white layer.
My cookies turned out tasting and looking great. They made for a very nice presentation. I noticed that the dough is perfect to slice when it has been in the fridge for about 20 min.. no more. The chocolate dough starts to harden too much and crack off if chilled too much. I was very happy with the outcome. Thank you for sharing the recipe.
I was able to make these perfectly - though they did end up in silly shapes. -
i give them a 5
Wow! Some people just don't understand that pinwheel cookies are not the easiest things to make... I do think that if you have time, and put some effort into it, these can be the most amazing!
THESE CAME OUT PERFECT AND WAS VERY PRETTY. I PRESENTED THEM ON A PLATTER WITH NEOPOLITAN COOKIES AND THEY ALL SOLD LIKE HOTCAKES! LOOKS A BIT COMPLEX, BUT WASN'T. THANK YOU FOR A REAL GOOD KEEPER! :-)))))
I always read the reviews before i use on of the recipes here. I followed the recipe exact for the most part. I used only half of the amount of chocolate and instead of leaving one half plain i mixed melted white chocolate in with it. The chocolate was a little thinner than the white chocolate so i rolled the white chocolate layer out and then spread the chocolate overtop and then rolled into a tube. After about 15 mins in the fridge they were ready to cut. And they baked perfectly. So to all those who said chocolate makes it too brittle you have to cut them right away.... they are not overnight cookies if they were they would say black and white overnight cookies. Everyone loved these cookies they didn't even make it to the next day!!!
A bit fiddley to make but well worth it
* Percent Daily Values are based on a 2,000 calorie diet.
Black and White Pinwheels
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 56
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make an amazing cookie with nuts and white chocolate.
These soft buttery treats make terrific holiday cookies.
See how to make a rich Black Forest cake in the slow cooker!