Chocolate Pinwheel Cookies

Chocolate Pinwheel Cookies

32

"Half chocolate, half sugar cookies!"
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Ingredients

servings 31 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 31 kcal
  • 2%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Thoroughly cream shortening and sugar and vanilla; blend in egg yolk and 1 tablespoon milk. Sift together flour, baking powder, and salt; stir into creamed mixture.
  2. Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
  3. On waxed paper, roll each half of dough into 10x12 inch rectangle. Brush chocolate layer with hot milk; place plain layer atop so its far edge extends beyond chocolate edge. Roll as for jelly roll.
  4. Wrap roll in waxed paper. Chill thoroughly.
  5. Slice thin. Bake on greased cookie sheet in moderate oven 375 degrees F (190 degrees C) 8 to 10 minutes. Makes 4 to 6 dozen cookies.

Reviews

32
  1. 36 Ratings

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Most helpful positive review

I read through previous reviews on this recipe before making it, and I decided to make a few alterations. I used butter instead of shortening, one cup of sugar instead of 3/4, and a whole egg an...

Most helpful critical review

Pinwheel my backside! These were a nightmare. The dough was impossible to work with! I used a ton of powdered sugar to roll it out, it still stuck everywhere, and thank Goodness I used sugar and...

I read through previous reviews on this recipe before making it, and I decided to make a few alterations. I used butter instead of shortening, one cup of sugar instead of 3/4, and a whole egg an...

I love these cookies. I used 3 tbsp of cocoa powder instead of the chocolate square to make the chocolate half of the dough. I got 24 good looking cookies but also 6 not nice looking ones becaus...

Ithought this recipe was great. I reworked it a little and added some 2 tablespoons of cocoa powder to the chocolate half and rooled out each half to 8x5 instead and I got nice sized cookies th...

I heeded advice given in the reviews and then added my own twist...here's my rendition: Make TWO batches of the recipe listed, using one whole egg and leave out the milk. I also substituted bu...

These cookies are a lot of fun to look at and are worth making just because they are so novel. They have a nice taste that's not overly-sweet. I sliced the dough very thin and I only got 2 doz...

I used a whole egg and no milk for this; I also added 1 Tbs. cocoa powder to one half instead of the melted chocolate, and it turned out fine. I had difficulty rolling out the dough, even on wa...

YUM~I followed the advice of other reviewers and used butter, omitted the milk, used 3 Tbsp of cocoa. Really good taste. I chilled the the dough too long though and had to warm it up to get it...

Pinwheel my backside! These were a nightmare. The dough was impossible to work with! I used a ton of powdered sugar to roll it out, it still stuck everywhere, and thank Goodness I used sugar and...

My BF remembers these cookies from his childhood, so we tried this recipe. We've made them a few times now and have implemented a couple changes. As written, they aren't sweet enough, we incre...