Name: Chocolate Pinwheel Cookies Recipe
Prep time: 4 h 15 min
Cook time: 15 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2 and 2/3 cups (333g) all-purpose flour (spooned & leveled); 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1 large egg + 1 egg yolk, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder; 1 Tablespoon (15ml) milk; Optional: 1/2 teaspoon espresso powder; 6 ounces (170g) white, semi-sweet, or dark chocolate, finely chopped; Optional: sprinkles

Jump to Recipe· 4.5 from 15 reviews

If you’re looking for a cookie recipe that’s both eye-catching and downright delicious, you can’t go wrong with this Chocolate Pinwheel Cookies Recipe. These cookies have this mesmerizing swirl pattern that’s almost too pretty to eat—but trust me, once you taste them, you won’t want to share! I’ve made these a bunch of times for friends and family, and they always get rave reviews. Stick with me, and I’ll walk you through every step so your cookies turn out perfectly every time.

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Why This Recipe Works

Classic Flavor Combination: The balance of vanilla and rich chocolate dough makes these pinwheel cookies irresistible.
Easy Dough Handling: Chilling the dough at key steps prevents stickiness, so you’ll find rolling and slicing super manageable.
Versatile Design: The dough can be tinted or flavored to match any season or celebration, making this a go-to for holidays.
Reliable Texture: Slightly crisp on the edges with tender centers that keep these cookies perfectly chewy.

Chocolate Pinwheel Cookies, Pinwheel Cookie Recipe, Easy Chocolate Swirl Cookies, No-Bake Cookie Swirls, Festive Cookie Recipes - A tray filled with many round cookies shows two swirled layers, one light beige and one dark brown, creating a spiral pattern from the center to the edge. About half of these cookies are dipped on one side in dark chocolate, which is smooth and shiny and sprinkled lightly with small golden bits. The tray is dark with a textured pattern and sits on a white marbled surface. A bit of a red and white cloth is visible at the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic starts with a simple base dough that’s split to create contrasting vanilla and chocolate layers. Each ingredient is essential in building that perfect buttery texture and distinctive swirl that defines this Chocolate Pinwheel Cookies Recipe.

Chocolate Pinwheel Cookies, Pinwheel Cookie Recipe, Easy Chocolate Swirl Cookies, No-Bake Cookie Swirls, Festive Cookie Recipes - Flat lay of a simple white ceramic bowl of all-purpose flour, a small white bowl of unsweetened cocoa powder, a small white bowl of milk, a stick of unsalted butter softened with a creamy texture, a small white bowl of granulated sugar, two whole uncracked brown eggs, a small white bowl of clear vanilla extract, a small white bowl of fine baking powder, a small white bowl of salt, and a small white bowl of coarsely chopped dark chocolate pieces placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the ideal structure and bite without making the cookies dense or cakey.
Baking powder: Gives a gentle lift, helping keep the cookies light and tender.
Salt: Enhances the flavors and balances the sweetness perfectly.
Unsalted butter: The backbone of rich flavor and tender crumb — always use softened, not melted.
Granulated sugar: Sweetens while keeping the dough firm for rolling and shaping.
Egg & egg yolk: Adds moisture and richness; the extra yolk helps keep the cookie soft.
Vanilla extract: Elevates the vanilla dough and balances the chocolate layer.
Cocoa powder: Choose natural or dutch-process for deep chocolate flavor without adding liquid.
Milk: Just a splash to help incorporate the cocoa powder smoothly.
Espresso powder (optional): Intensifies the chocolate notes without making the cookies taste like coffee.
Chocolate for dipping (optional): Adds a luscious finishing touch if you want to get fancy and impress guests.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The best part about this Chocolate Pinwheel Cookies Recipe? It’s flexible! I love swapping out a little vanilla for almond or peppermint extract around the holidays. Feel free to personalize the look by adding gel food colors to the vanilla dough, making these cookies your own work of edible art.

Flavor twists: I’ve added peppermint extract once and tinted the vanilla dough red for holiday cheer—it was a massive hit around the office!
Dietary adjustments: For a dairy-free option, I’ve used coconut oil instead of butter, which gave a slight tropical hint but still delicious results.
Sprinkle it up: Rolling the dough logs in coarse sugar or sprinkles before slicing adds a fun crunch and flash of color.
Chocolate-dipped: If you want to make these extra special, dipping in white or dark chocolate is always a winner in my book and for guests.

Step-by-Step: How I Make Chocolate Pinwheel Cookies Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by beating your softened butter with granulated sugar on medium-high with a hand or stand mixer. This step is key because it traps air, giving your cookies that delightful lightness. Don’t rush—about 3 minutes until fluffy is perfect. If you’re unsure how to cream properly, I’ve found watching a quick tutorial really helped me get it right the first time.

Step 2: Mix in Eggs and Vanilla

Add your large egg plus yolk and vanilla extract, then beat on high until fully blended. Scrape down the sides once or twice to avoid any unincorporated bits—this ensures even flavor and texture throughout your dough.

Step 3: Combine Dry Ingredients and Divide Dough

Whisk together flour, baking powder, and salt separately, then add to your wet mix on low speed until everything comes together into a thick, sticky dough. At this point, divide the dough roughly in half—don’t stress about being exact. The slightly smaller half becomes your chocolate dough where you’ll fold in cocoa, milk, and espresso powder if using.

Step 4: Chill, Roll, and Layer the Dough

This part requires a little patience. Shape each dough half into similar-sized rectangles about an inch thick and refrigerate for at least an hour—this makes rolling much easier. Roll the vanilla dough out first on a floured parchment paper to about 8×14 inches, then do the same with the chocolate dough. Carefully layer the chocolate dough onto the vanilla dough, smoothing out any air pockets or tears gently with your hands.

Step 5: Roll into a Tight Log and Chill Again

Starting with a long side, roll the dough into a tight cylinder, using the parchment as a guide. Don’t worry if the edges aren’t perfect; you can patch small cracks with your fingers. Slice the log in half—this doubles your batch—and wrap the logs tightly to chill for at least 2 hours. This helps the cookies keep their shape when baked.

Step 6: Slice and Bake

Preheat your oven to 350°F (177°C). Slice each log into about 1/2-inch-thick rounds, spacing them comfortably on lined baking sheets since they spread a bit while baking. If the dough feels soft while slicing, pop the trays in the fridge for 10 minutes before baking. Bake for 14–15 minutes until just golden at the edges. That slight browning signals perfection!

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Tips from My Kitchen

Use Cocoa Powder for Dusting: I like to dust the chocolate dough with cocoa powder instead of flour to keep the color as rich as possible.
Keep the Dough Pliable: Avoid over-chilling the dough to keep it flexible—too cold, and it cracks when rolling.
Rotate While Rolling: I flip the dough a few times while rolling to prevent sticking and maintain an even thickness.
Patch Imperfections: Don’t stress about tears—patch them up with a little extra dough and your fingers before rolling.

How to Serve Chocolate Pinwheel Cookies Recipe

Chocolate Pinwheel Cookies, Pinwheel Cookie Recipe, Easy Chocolate Swirl Cookies, No-Bake Cookie Swirls, Festive Cookie Recipes - A plate of spiral cookies is shown on a white ceramic plate with red flower-like designs and a red handle on a white marbled surface. Each cookie has two main layers: one light beige and one dark brown swirled together to form a spiral pattern. Some cookies are plain, showing only the two-layer swirl, and others are half dipped in dark chocolate with small golden sprinkles on the chocolate side. The cookies are arranged in a stacked, overlapping way that fills the plate and spills slightly onto the surface around it. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always like to fancy these up with a chocolate dip—melt some good-quality dark or white chocolate and dip half the cookie, then top with festive sprinkles if it’s a special occasion. It adds a lovely contrast in texture and a polished look that’s great for gifting.

Side Dishes

Pair these pinwheels with a warm cup of coffee, chai latte, or a classic cold glass of milk. They also make an excellent accompaniment to holiday dessert platters or afternoon tea spreads.

Creative Ways to Present

For holiday parties, I like arranging these cookies in a spiral on a large platter, mimicking the pinwheel shape on the plate. Wrapping a few individually in cellophane with a tied ribbon makes adorable party favors or thank-you gifts.

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature, and they’ll stay fresh for up to a week. I always recommend a layer of parchment paper between layers of cookies to prevent sticking and breakage.

Freezing

I often prepare the dough ahead, rolling it into logs and freezing them tightly wrapped for up to 3 months. When I’m ready, I thaw the logs in the fridge overnight, slice, and bake fresh—this way, I get fresh-baked cookies anytime with minimal effort.

Reheating

Leftover cookies can be warmed for a few seconds in the microwave or popped in a warm oven (around 300°F) for 3-5 minutes to revive that just-baked softness. Just keep an eye on them so they don’t dry out!

FAQs

Can I use a different type of flour for this Chocolate Pinwheel Cookies Recipe?

All-purpose flour works best here because it provides just the right structure. Using whole wheat or gluten-free flour will change the texture and may require recipe adjustments. If you want to try alternatives, consider a 1-to-1 gluten-free blend, but expect slight differences in chewiness and spread.
How do I prevent the dough from cracking while rolling the log?

Chilling the dough until it’s firm but still pliable is key—you don’t want it rock hard. If cracks appear, gently press and patch with your fingers. You can also let the dough sit at room temperature for a few minutes if it’s too cold before rolling.
Is it necessary to chill the dough multiple times?

Yes, chilling helps the dough firm up, making rolling and slicing much easier and ensuring your cookies keep their pinwheel shape while baking. Skipping or shortening chill time can lead to spreading or misshapen cookies.
Can I omit the espresso powder in the chocolate dough?

Absolutely! The espresso powder is optional and only enhances the chocolate’s depth without imparting a coffee flavor. Leaving it out won’t negatively impact the recipe.
How do I store cookies dipped in chocolate?

Cookies dipped in chocolate should be refrigerated once the chocolate coating is set to avoid melting. Store them in an airtight container lined with parchment paper, and let them come to room temperature before serving for the best texture and flavor.

Final Thoughts

This Chocolate Pinwheel Cookies Recipe holds a special place in my kitchen because it’s as fun to make as it is to eat. The mesmerizing swirl never fails to get the “wow” reaction, and the balance of buttery vanilla with a cocoa kick is always a crowd-pleaser. I hope you’ll give these a try and maybe even customize your own pinwheel colors and flavors—it’s such a rewarding baking project that’s perfect for sharing memories, gifts, or just treating yourself to something sweet and unique.