Best 9 Chocolate Pinwheel Cookies Recipes

BASIC CHOCOLATE PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

CHOCOLATE PEPPERMINT PINWHEEL COOKIES

Steps:

• Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

COCONUT-CHOCOLATE PINWHEEL COOKIES

Steps:

• In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together 8 tablespoons butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and slowly add flour mixture, beating until almost combined. Add coconut and beat until incorporated. Place dough between two sheets of parchment and roll out to a 10 1/2-by-12 1/2-inch rectangle, 1/4 inch thick. Using a sharp knife, trim 1/2 inch from edges to create a 10-by-12-inch rectangle. Transfer to a baking sheet. Refrigerate until firm, at least 1 hour and up to overnight.
• Place chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pot of simmering water; stir until melted and smooth, about 3 minutes. Remove from heat and stir in condensed milk. Let cool 5 minutes. Mixture will be thick and pasty.
• Remove dough from refrigerator and peel off top sheet of parchment. Using an offset spatula, spread chocolate mixture evenly over surface of dough. Using the bottom sheet of parchment for support, roll dough into a tight log. Wrap log in plastic; refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Remove plastic from log and cut log into 1/4-inch-thick rounds. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Bake, rotating pans halfway through, until firm and beginning to brown around edges, 15 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

LIZZIE'S CHOCOLATE PINWHEEL COOKIES

Steps:

• Cream the shortening and sugar in a large bowl with an electric mixer. Add the vanilla, and egg yolk and mix well.
• Sift the flour into a separate bowl with the baking powder and salt. Add the flour mixture and milk alternately to the shortening mixture, beginning and ending with the flour mixture, and mix to form a dough. Divide the dough into 2 halves. To one half, add the chocolate, mixing thoroughly. Wrap both sections of dough in separate pieces of plastic wrap and chill in the refrigerator for about 1 hour.
• Unwrap and roll each half of dough between 2 pieces of waxed paper. Roll to a 1/8-inch thickness. Remove the waxed paper from the top of each layer of dough. Place the white layer on top of the chocolate layer and roll up carefully as you would a jellyroll, using the waxed paper to roll smoothly. Wrap the roll with the waxed paper and chill overnight in the refrigerator.
• The next day, preheat the oven to 375 degrees F.
• Cut the roll into 1/4-inch slices (see Cook's Note) and place about 1/2 inch apart on ungreased baking sheets. Bake for about 12 minutes. Do not brown. Remove carefully with a pancake turner and cool on racks.

CHOCOLATE PINWHEEL COOKIES

Steps:

• 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.
• Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
• 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.
• Wrap roll in waxed paper. Chill thoroughly.
• 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.

JIFANDREG; CHOCOLATE HAZELNUT PEANUT BUTTER PINWHEEL COOKIES

Steps:

• BEAT 1 3/4 cups cookie mix, peanut butter, 3 tablespoons melted butter, 1 egg and vanilla in medium bowl with electric mixer on medium speed until blended.
• STIR flour, salt and remaining cookie mix in a separate medium bowl until blended. Add chocolate hazelnut spread, remaining 3 tablespoons melted butter and 1 egg. Beat with electric mixer on medium speed until well blended. (Dough will be stiff.) Divide both peanut butter dough and chocolate hazelnut dough in half to make 4 parts. Roll each part between 2 sheets of wax paper to make four 10 x 8-inch rectangles. Stack flat layers of wrapped dough on top of each other on baking sheet. Chill 15 minutes.
• REMOVE top sheets of wax paper from sheets of dough. Turn one peanut butter layer upside down onto one chocolate hazelnut layer, aligning corners. Remove wax paper from peanut butter layer. Allow dough to soften slightly, about 3 minutes. Beginning on one long side, roll up dough to make a log, making sure the center is rolled tightly with no air pockets. Roll wax paper around log. Repeat with remaining 2 sheets of dough. Freeze 1 hour.
• HEAT oven to 375 degrees F. Cut logs into 1/4-inch slices. Place on ungreased baking sheet. Bake 7 to 8 minutes or until just lightly browned. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.
• Spread peanut butter and/or chocolate hazelnut spread in a thin layer on bottom side of half the cookies. Place another cookie, bottom side down, on top of peanut butter layer to make sandwich cookies. Makes 3 dozen.

CHOCOLATE-NUT PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add almonds and almond extract to one portion. Add cocoa to remaining portion., Roll out each portion between two sheets of waxed paper into a 16x8-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Place almond layer over chocolate dough. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate overnight or until firm. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

SEMISWEET CHOCOLATE PINWHEEL COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Add melted chocolate to one portion; mix well. Refrigerate until chilled., Divide each portion of dough into fourths; shape each into a 5-in. log. Flatten into triangular-shaped logs. Brush long sides with milk. Assemble one large roll by alternating two chocolate and two plain logs. Repeat. Wrap in plastic. Refrigerate until firm, about 4 hours., Preheat oven to 375°. Unwrap each roll; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks.

CHOCOLATE PEPPERMINT PINWHEEL COOKIES

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours. Preheat oven to 375 degrees F. Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.