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

There’s something mesmerizingly fun about the swirl of chocolate and vanilla in these cookies, isn’t there? This Chocolate Pinwheel Cookies Recipe combines buttery richness with a beautiful, eye-catching design that’s as delicious as it is fun to make—trust me, they’re worth every bit of the effort.

A white plate holds seven round swirl cookies. Each cookie has two visible layers: a light beige dough and a dark brown dough, twisted in a spiral pattern. Three cookies are half dipped in smooth dark chocolate and topped with small golden sprinkles. The plate is set on a red and white textured cloth, with a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Pinwheel Cookies Recipe
Top Tip
How to Serve Chocolate Pinwheel Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Pinwheel Cookies Recipe

Why You'll Love This Recipe

I still remember the delighted faces of my family when I first served these cookies fresh from the oven—the perfect blend of chocolate and vanilla, making each bite a little celebration. I love how the straightforward ingredients come together into a cookie that looks fancy but feels homemade.

Classic Visual Appeal: The classic black-and-white swirl is not only pretty but impressive enough for special occasions or gift-giving.
Simple Ingredients: No complicated components or hard-to-find items—just pantry staples you likely already have.
Great Texture: These cookies have a tender, buttery crumb with just enough crisp edges that I adore.
Customizable: You can easily tweak the recipe with different flavors or chocolate coatings to suit your taste.

The image shows a tray filled with round pinwheel cookies. Each cookie has two layers spiraled tightly: a light cream-colored dough and a dark brown chocolate dough, creating a clear swirl pattern. Some cookies are plain, and others are half dipped in dark chocolate and decorated with tiny golden sugar sprinkles on the chocolate part. The cookies are densely placed on a dark metal tray, which is on a white marbled surface. A red cloth is partially visible at the side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Chocolate Pinwheel Cookies Recipe comes down to simple, quality ingredients working in harmony. The all-purpose flour gives structure, the butter brings richness, and a touch of vanilla adds warmth. The cocoa powder creates a vibrant contrast without overpowering the cookie’s buttery goodness.

Flat lay of a small mound of all-purpose flour, a small heap of unsweetened cocoa powder, a white ceramic bowl with baking powder and salt mixed together, a square block of unsalted butter at room temperature, a small white bowl filled with granulated sugar, two whole large brown eggs with clean shells, a small white bowl containing pure vanilla extract, a small white bowl holding milk, a small white bowl with fine espresso powder, and a handful of finely chopped dark chocolate pieces arranged neatly on a simple white ceramic plate, 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 sturdy base for the cookie, and spooning & leveling ensures you don’t accidentally add too much.
Baking powder: Offers just a touch of lift to keep the cookies tender, not cakey.
Salt: Balances sweetness and elevates the chocolate and vanilla flavors beautifully.
Unsalted butter: The star of the show—softened to room temperature for easy creaming, it gives the cookie its buttery richness and tender crumb.
Granulated sugar: Sweetens without adding moisture, helping the dough hold together.
Egg and egg yolk: Provide structure and chewiness; the additional yolk helps keep the cookies tender.
Vanilla extract: Adds a cozy, familiar aroma that ties the whole dough together.
Cocoa powder: Unsweetened to avoid extra sugar, gives the dough that lovely dark chocolate color and flavor.
Milk: Helps incorporate the cocoa powder smoothly into the dough.
Espresso powder (optional): A little secret weapon that intensifies the chocolate flavor without tasting like coffee.
Chocolate for dipping (optional): Finely chopped baking chocolate melts better and gives you that beautiful glossy coating.

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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

One of the best parts of this Chocolate Pinwheel Cookies Recipe is how easy it is to make it your own. I love adding a pinch of espresso powder for a deeper chocolate punch, but you could swap in your favorite flavor extracts or even tint the vanilla dough with gel food coloring for a fun twist.

Variation: I once made red and green dough for Christmas by tinting the vanilla dough and skipped cocoa, which made for a festive and fun pinwheel!
Dietary changes: I've experimented with swapping half the flour for almond flour for a nuttier note, but be sure to adjust chilling times as the dough can get softer.
Add-ons: Adding sprinkles rolled onto the log before slicing makes these cookies extra colorful and party-ready.

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

Step 1: Whisk and Cream

First, whisk your flour, baking powder, and salt together in a separate bowl to keep things evenly distributed. Then, in your mixer, beat softened butter with sugar until it’s light, fluffy, and looks like clouds—about three minutes. I always scrape down the sides a few times so everything gets mixed evenly. Next, beat in your egg, egg yolk, and vanilla extract on high speed until everything’s beautifully combined.

Step 2: Flour Meets Butter

Now it’s time to slowly add the flour mixture to your butter-sugar mixture on low speed. You’ll notice the dough turns thick and sticky—that’s exactly how it should be! Once mixed, split the dough roughly in half; the smaller half will become your chocolate dough.

Step 3: Chocolate Dough Magic

Add cocoa powder, milk, and the optional espresso powder to your smaller dough half. Beat gently at low speed until the dough looks uniformly chocolate. The milk helps the cocoa dissolve evenly, which I’ve found helps prevent streaks or blotches in your swirl.

Step 4: Shape and Chill

Shape each dough half into a rectangle about 4×5 inches and 1 inch thick. Because the dough is sticky, lightly flour your hands and work surface—using cocoa powder on the chocolate dough feels less messy to me! Wrap each dough block and refrigerate for 60–90 minutes. The dough should be firm but still soft enough to roll without cracking.

Step 5: Roll Out and Layer

Roll the vanilla dough between floured parchment to an 8×14-inch rectangle. Keep it cool—placing it on a silicone baking mat taped down really helps prevent slipping. Then do the same with the chocolate dough, using cocoa powder instead of flour. Carefully layer the chocolate dough on top of the vanilla dough and gently pat to remove air bubbles. If the edges are uneven or torn, a quick patch-up with your fingers works wonders.

Step 6: The Pinwheel Roll

Starting at a long edge, roll the two dough layers tightly into a log. Use the parchment paper underneath to help guide the roll and avoid gaps between layers. It’s normal for the roll to look a little rustic—perfection isn’t required here. Once rolled, slice the log in half to create two manageable logs, then wrap and chill for 2 more hours.

Step 7: Slice and Bake

Preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Slice each log into 14 cookies, about ½ inch thick. Arrange the cookies with a couple inches between them—you’ll see them spread a bit during baking. If your cookie slices softened while you were handling them, pop the tray in the fridge for 10 minutes before baking.

Bake for 14–15 minutes, watching for a light golden edge. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Step 8: Optional Dipping (Totally Worth It!)

If you’re feeling fancy, chop your favorite baking chocolate finely and melt it gently. I use a double boiler, but the microwave works fine if you stir every 20 seconds. Dip half of each cooled cookie and add sprinkles if you like. Let the chocolate set at room temp or in the fridge before serving.

Top Tip

From my own cookie adventures, I’ve noticed the chilling times are crucial—they balance dough softness for rolling and firmness for sharp cookie shapes. Don’t skip or rush those chill stages!

Chill, but Don’t Freeze Dough Before Rolling: If chilled too long or frozen hard, the dough cracks when you roll it. Aim for pliable, not rock solid.
Use Parchment & Silicone Mats: These keep the dough from sticking or sliding while rolling. I tape the parchment down lightly to avoid frustration.
Be Gentle When Layering Dough: Pat the chocolate layer without stretching it. Torn edges are fine—patch them with your fingertips for a seamless look.
Refrigerate Cookie Slices Before Baking If Needed: This helps prevent spreading and keeps the pretty pinwheel shape intact.

How to Serve Chocolate Pinwheel Cookies Recipe

Chocolate Pinwheel Cookies - Serving Suggestion

Garnishes

I usually keep garnishes simple with these—sometimes a dusting of powdered sugar or a drizzle of melted white chocolate adds a subtle flair. When dipping in chocolate, I love to add festive sprinkles like gold shimmer or colorful nonpareils. It adds an irresistible crunch and visual fun.

Side Dishes

These cookies pair beautifully with a glass of cold milk or a frothy cappuccino—both help balance the richness. For holiday gatherings, I like to serve them alongside spiced nuts or a simple fruit platter for a contrast of flavors.

Creative Ways to Present

For special occasions, I arrange the cookies in a spiral on a large platter to emphasize their swirled design. Wrapping small stacks with colorful ribbons or placing each cookie in a mini cupcake liner makes a charming gift or party favor. It's a real showstopper, and people always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, where they stay fresh and soft for up to a week. If the cookies are dipped in chocolate, I refrigerate them after a couple of days to keep the coating from melting.

Freezing

These cookies freeze wonderfully. You can freeze either the baked cookies or the dough logs. Just wrap tightly and freeze for up to three months. When ready, thaw the logs overnight in the fridge, then slice and bake as usual. For baked cookies, thaw at room temperature and enjoy.

Reheating

If you want to enjoy them warm, pop a few frozen or leftover cookies in the oven at 300°F for 5–7 minutes—this revives their soft texture and makes the chocolate aroma waft through your kitchen all over again.

Frequently Asked Questions:

Can I use cocoa powder substitutes in this Chocolate Pinwheel Cookies Recipe?

Yes, you can use either natural or Dutch-processed cocoa powder. Just note that Dutch-processed will give a milder flavor and darker color, while natural cocoa is a bit more acidic and sharper in taste.

How do I prevent the pinwheel shape from distorting in the oven?

Chilling the dough logs thoroughly before slicing helps maintain shape. Also, if the sliced cookies soften before baking, refrigerate them on the baking sheet for 10 minutes prior to putting them in the oven to prevent excessive spreading.

Can I make these cookies without chocolate?

Absolutely! To keep the pinwheel design, you can tint one half of the vanilla dough with gel food coloring and skip the cocoa powder. Adding different extracts like peppermint or coconut can give your cookies a unique twist.

What’s the best chocolate to use for dipping?

Use baking chocolate bars such as Bakers or Ghirardelli for melting. They melt smoothly and give a glossy finish. Avoid chocolate chips because stabilizers in them prevent proper melting.

Final Thoughts

This Chocolate Pinwheel Cookies Recipe has become one of my go-to treats whenever I want something both classic and fun to share. The buttery richness paired with that twirled chocolate pattern makes it feel special, yet you can easily whip it up with ingredients you have on hand. I hope you enjoy making these as much as I’ve loved sharing them with friends over coffee and celebrations. Give it a try—you might just find it becomes your new favorite cookie!