Name: Chocolate Pinwheel Cookie
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30 Cookies
Cuisine: American

Real Life of Lulu Verified

January 23, 2026

Chocolate Pinwheel Cookies bring a swirl of buttery vanilla and rich chocolate dough together in one irresistible bite. They look fancy enough for a holiday cookie tray but are easy enough to make on a cozy weekend afternoon. Crisp at the edges and tender in the center, these cookies are a sweet little showstopper every time.

From the Cook

1/3

Chocolate Pinwheel Cookie

Real Life of Lulu Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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Instructions

Cream together the butter, sugar, and vanilla.

Add the egg and beat until fluffy.

In a separate bowl, sift the dry ingredients. Then stir them into the butter mixture.

Divide the dough in half. Put one half in a second bowl and mix in the melted chocolate.

Cut four pieces of wax paper, 8" x 12" each.

Roll the chocolate dough between two of the pieces of wax paper and the white dough between the other two pieces. Roll the dough to the very edges of the wax paper.

Remove the top sheets of paper and turn the white layer onto the chocolate layer.

Remove the paper from the white layer and trim the edges.

Starting at the wide edge, roll both of the layers together like you would for a jelly roll, removing the wax paper from the chocolate layer as you roll.

Wrap the roll in wax paper and chill until firm (about 1 hour). If you're going to leave it in the refrigerator longer than 2 hours, also cover the roll in plastic wrap so it doesn't dry out.

About 10 minutes before removing the cookie dough roll from the refrigerator, preheat the oven to 375℉ and grease a cookie sheet or line with parchment paper.

Remove the cookie dough roll from the refrigerator. Slice the roll with a very sharp knife. Each cookie should be about ⅜" thick.

Bake on a greased cookie sheet at 375℉ for 10 minutes or until lightly browned.

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Tips & Tricks (5)

Chill Dough for Clean Swirls 🧊
Refrigerate both vanilla and chocolate doughs for at least 1 hour before rolling to ensure crisp, defined pinwheel patterns and prevent sticky, messy rolling.
Precise Rolling Technique 📏
Use parchment paper and a ruler to roll out dough to an exact, even 1/4-inch thickness for uniform cookies that bake consistently.
Butter Temperature Matters 🧈
Ensure butter is softened but not melted - it should be cool to the touch and hold a slight indentation when pressed for the perfect cookie texture.
Chocolate Intensity Hack 🍫
For deeper chocolate flavor, bloom the unsweetened chocolate by warming it slightly and adding a touch of espresso powder to enhance its rich notes.
Storage Secret Weapon 🍪
Store pinwheel cookies between layers of parchment paper in an airtight container, and they'll maintain their crisp texture and swirl definition for up to a week.