Chocolate Pinwheels Recipe -
Chocolate Pinwheels Recipe

Chocolate Pinwheels

Recipe by  

"These cookies are great! I like to freeze mine till I'm ready to bake, just thaw for 5 minutes before slicing."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 -6 dozen Change Servings


  1. Cream the butter or margarine with the sugar and vanilla until light and fluffy. Beat in the egg.
  2. Melt chocolate chips over a double boiler or in a bowl in a microwave oven. Stir until smooth. Let cool. Sift the flour, baking powder and salt together. Add flour mixture to the creamed mixture and stir well. Divide dough in half. To one half add the melted chocolate and stir until well combined.
  3. To Make Pinwheels: On waxed paper roll out each half of the dough into 12x10 inch rectangle. Brush one layer with milk and place the other layer on top. Peel off waxed paper and roll up like a jelly roll. Chill dough thoroughly.
  4. To Make Half and Half: Make two rolls, 2 inches thick. One plain and one chocolate. Wrap in waxed paper and chill. Cut each roll in half lengthwise. Brush cut edges with milk. Press plain and chocolate halves together to make rolls. Wrap in waxed paper and chill again.
  5. Slice cookies thinly and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2003

These cookies have a very good flavor and are not too sweet. The dough is pretty easy to work with as well. I have been looking for a chocolate pinwheel cookie recipe that calls for cocoa instead of chocolate chips or baking chocolate, both of which are expensive and difficult to find where I live. Since I couldn't find one I adapted this recipe and it turned out great! I mixed the wet ingredients and then divided the mixture in half and added half the dry ingredients less two tablespoons of flour along with 2 tablespoons cocoa to one half of the wet ingredients and the rest of the dry ingredients to the other half of the wet ingredients. I will definately make these again.

Most Helpful Critical Review
Jul 08, 2006

These are pretty good. I make them following the recipe during most of the year. But at Christmastime I leave out the cocoa and tint 1/2 red and the other 1/2 green. Then I brush them with milk and sprinkle with colored sugar. Very pretty.


34 Ratings

Dec 03, 2007

I found this dough extremely difficult to roll, even after chilling. They tasted good, but my pinwheels didn't look nearly as nice as the picture, but that was probably my own fault.

Apr 21, 2007

these cookies looked perfect, and tasted as good as they looked! i did bake one batch a few minutes longer than recommended, until the 'vanilla' part started to brown, and the chocolate flavour came out better. i'd definitely be making these again!

May 27, 2005

Really good. I made a double batch, so I just made the recipe twice: one chocolate (2 squares chocolate), one vanilla. I chilled the rolled dough-log overnight. Since I only had unsweetened chocolate, they weren't too sweet, so I sprinkled some white decorator sugar on them before baking. I had 48 1/4"thick, 2-1/2"diameter cookies, baked for 8 minutes. I will make them again.

Nov 26, 2010

These were very tasteless! When rolled out and rolling up into log the dough kept cracking as well. I won't be making these again.

Jan 05, 2010

I made these cookies, for the first time, this Christmas. My family raved about it even though I had made 4 other types ... these were their favorite. I used powdered unsweetened chocolate, approx 4-5 tablespoons and 4-5 teaspoons of white sugar, instead of squares. I took a members advice and rolled the dough out between 2 pieces of parchment paper. No need for a floured work table and floor getting dusted. To prevent slippage, I held the ends of the paper down with one palm and rolled a wooden rolling pin down the length of the paper. After a few attempts, the dough softened and I got the knack of it. I kept the paper on the bottom to transfer it and flip it onto the other rolled dough. Easy, neat and hygienic. Rolling was sushi-style. I used the cutaway edges to briefly mix the 2 doughs together, into a ball then partially flatten. This made a marblized design. I will be making these, again, for Easter, using pastel colors and different flavors.

Jan 04, 2009

I found this recipe very simple and the cookies turned out great. I didn't use chocolate in the recipe, but rather red and green food coloring for Christmas cookies as another rater suggested. Thanks for the recipe. Will be using again soon


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chocolate Crinkles II

See how to make chocolate cookies coated in confectioners' sugar.

How to Make Chocolate Macarons

See how to make little meringue sandwiches with a ganache filling.

Cinnamon Chocolate Chip Cookies

See how to make chocolate chip cookies with some cinnamon snap.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States