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 truly delightful about the swirl of flavors and colors in a cookie, and that’s exactly why this Chocolate Pinwheel Cookies Recipe is so special. They’re charming to look at, satisfyingly buttery, and have that perfect balance of chocolate and vanilla in every bite. Trust me, once you make these, they’ll become your go-to festive treat or just a sweet pick-me-up any day.

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 remember the first time I made these Chocolate Pinwheel Cookies Recipe—they were the perfect blend of fun to make and irresistible to eat. The rolling and shaping process might seem tricky at first, but it’s surprisingly satisfying, and the results? Gorgeous swirls that look almost too pretty to bite into.

Delightful Visuals: The classic pinwheel swirl adds a fun and elegant twist to your cookie platter.
Perfect Texture: Buttery, tender cookies with just the right amount of chewiness and crumb.
Customizable Flavor: You can easily switch up the flavor or colors to suit any season or party theme.
Great Make-Ahead Option: The dough and baked cookies store well, so you’re set for any last-minute guests.

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

Each ingredient here combines to give you dough that’s easy to handle and cookies that melt in your mouth just right. Plus, there are a few little tricks like adding espresso powder to deepen the chocolate flavor—trust me, they make a difference.

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: The backbone of the cookie, providing structure without toughness.
Baking powder: Gives just a little lift so the cookies aren’t dense.
Salt: Enhances the sweetness and balances the chocolate flavor.
Unsalted butter: Softened for easy creaming; it’s key to that rich, tender texture.
Granulated sugar: Adds sweetness and helps create a slightly crisp edge.
Egg and egg yolk: Adds moisture, richness, and helps bind everything together.
Vanilla extract: Classic flavor enhancer that brightens the dough.
Cocoa powder: Unsweetened cocoa transforms half the dough into that deep chocolate — using good quality cocoa makes all the difference!
Milk: Just enough to help blend the cocoa into the dough smoothly.
Espresso powder (optional): Boosts the chocolate’s richness without tasting like coffee.
Chocolate for dipping (optional): Melts into a glossy coating—choose white, semi-sweet, or dark according to your preference.
Sprinkles (optional): A fun way to add extra color and texture when dipping cookies.

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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

I love tweaking this Chocolate Pinwheel Cookies Recipe depending on the season or what I have on hand. Sometimes I add a sprinkle of cinnamon to the vanilla dough, or swap in peppermint extract during the holidays. You can really have fun making it your own!

Variation: I once added a little bit of almond extract to the vanilla dough and it gave the cookies a subtle, sweet twist I can’t recommend enough.
Color play: If you want to get creative, tint the vanilla dough with gel food coloring before chilling for a vibrant pinwheel that’s perfect for birthdays or themed events.
Diet tweaks: To keep it dairy-free, try swapping butter for a non-dairy alternative and using plant-based milk for the cocoa dough mix.

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

Step 1: Creaming the Butter and Sugar

Start by beating your softened butter with granulated sugar until the mixture is fluffy and pale—about 3 minutes on medium-high with a hand or stand mixer. This step is essential because properly creamed butter and sugar create the air pockets that yield a tender, light cookie. Scrape the bowl down once or twice to make sure everything gets mixed evenly.

Step 2: Bringing the Dough Together

Mix in the egg, extra yolk, and vanilla extract until smooth and combined. Then, slowly add your dry ingredients—the flour, baking powder, and salt mixture—on low speed. The dough will look thick and a bit sticky, which is just right. Don’t overmix here; once the flour disappears, you’re done!

Step 3: Dividing and Flavoring the Dough

Now split your dough roughly in half. I usually give a little more to the vanilla dough because the chocolate part is enriched with cocoa, milk, and sometimes a tiny pinch of espresso powder to amplify that chocolate flavor. Beat those cocoa additions into one half until it’s all combined.

Step 4: Shaping and Chilling the Dough

This part takes a bit of patience. Shape each dough half into a rectangular block roughly 4 by 5 inches and about an inch thick. Wrap each in plastic wrap or parchment, then chill for about 60 to 90 minutes. The key here is not to overchill; you want them firm but still bendable enough to roll together smoothly.

Step 5: Rolling Out and Layering the Dough

Roll the vanilla dough on lightly floured parchment paper into an 8 by 14-inch rectangle, flipping to avoid sticking. Pop it back into the fridge while you roll the chocolate dough similarly—using cocoa powder instead of flour to prevent sticking without messing up the chocolate color. Then carefully layer the chocolate dough over the vanilla one, pressing gently to remove air bubbles and patch any tears.

Step 6: Rolling into a Pinwheel Log

Starting from a long side, slowly and tightly roll the two dough layers together. You can use the parchment underneath to help guide it. Go gently but firmly, and don’t stress if it looks a little patchy—just press the dough together wherever necessary. When you have a log, split it in half and wrap each piece tightly, then chill for at least two more hours.

Step 7: Slicing and Baking

Preheat your oven to 350°F (177°C). Cut the logs into ½-inch-thick slices—this will give you about 28 cookies total. Arrange them spaced about 2 inches apart on parchment-lined baking sheets, as they’ll spread. If the dough feels a little soft while cutting, pop sliced cookies back into the fridge for 10 minutes. Bake for 14-15 minutes, or until the edges are just starting to turn golden.

Step 8: Optional Chocolate Dipping

After cooling completely, I love dipping half of each cookie in melted chocolate—dark, semi-sweet, or even white—and adding a sprinkle of festive sprinkles on top. Let the chocolate harden at room temperature or chill quickly in the fridge for a glossy finish.

Top Tip

From my experience making this Chocolate Pinwheel Cookies Recipe several times over, a few tricks make all the difference. They can feel fiddly at first, but nail these and you’ll be baking like a pro!

Don’t Overchill the Dough: The dough should be firm but pliable — overchill and it will crack when you try to roll it.
Use Parchment Paper for Rolling: Rolling on parchment makes transferring and layering so much easier — I never skip this step.
Patch Tears Quickly: If the chocolate dough tears, press it back together gently with your fingers instead of trying to re-roll.
Keep Logs Wrapped in Chill: This helps maintain the shape and makes slicing neater and less crumbly.

How to Serve Chocolate Pinwheel Cookies Recipe

Chocolate Pinwheel Cookies - Serving Suggestion

Garnishes

I usually keep it simple with a dusting of powdered sugar or a drizzle of melted chocolate on top. When I’m feeling festive, a pinch of holiday-themed sprinkles after dipping adds a pretty pop of color. The contrast also elevates the visual swirl effect that makes these cookies so special.

Side Dishes

These cookies pair wonderfully with a warm cup of coffee or a glass of cold milk—the classic duo. For holiday parties, I like serving them alongside spiced hot cocoa or eggnog for a cozy treat.

Creative Ways to Present

For birthdays or parties, I arrange the cookies in tight spirals on a decorative platter to echo the pinwheel design. You can also package a few in cellophane bags tied with colorful ribbons for charming homemade gifts that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay fresh and tender for up to a week. If I’ve dipped them in chocolate, I tend to refrigerate those a bit after a few days to keep the chocolate crisp and fresh.

Freezing

The cookie dough logs freeze beautifully wrapped tightly in plastic wrap. When I’m ready to bake, I thaw them overnight in the fridge and slice fresh before baking. Baked cookies also freeze well for up to 3 months—just thaw overnight and bring to room temperature for the best taste.

Reheating

If you want to revive a day-old cookie, I pop it in a 300°F oven for 3-5 minutes—it warms the cookie through without drying it out. For chocolate-dipped cookies, be sure the chocolate has fully set before warming to keep that smooth finish.

Frequently Asked Questions:

Can I use food coloring to make these cookies colorful?

Absolutely! After dividing your dough in half, you can add gel food coloring to the vanilla dough for a fun pop of color. This makes the pinwheel pattern even more festive and perfect for themed occasions.

What if I don't have espresso powder?

No problem! Espresso powder is optional and mainly enhances the chocolate’s richness. If you don’t have it, simply skip it—the cookies will still have a deep, chocolatey flavor thanks to the cocoa powder.

Can I make these cookies gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure your blend contains xanthan gum or add it separately to help keep the texture similar.

How do I prevent the dough from cracking when rolling?

The key is chilling the dough until it’s firm but still pliable—not too hard. Use parchment paper and a lightly floured rolling pin to roll gently, and if cracks appear, patch them by pressing the dough together with your fingers. Avoid rolling the dough too thin.

Final Thoughts

This Chocolate Pinwheel Cookies Recipe holds a favorite spot for me—it’s one of those recipes that never fails to impress, whether you’re making them for family, friends, or just yourself. The swirl of chocolate and vanilla, the slight crisp on the edges, and that buttery softness remind me why baking is so rewarding. I hope you enjoy baking and sharing these cookies as much as I do. You’re just a few steps away from a batch of beautiful, tasty cookies that will win hearts, no matter the occasion.