Description
Delight your taste buds with these irresistible Chocolate Pinwheel Cookies featuring tender vanilla and rich chocolate dough layers spiraled together. These elegant cookies are perfect for any occasion, combining buttery sweetness with a hint of cocoa in each bite.
Ingredients
Scale
Vanilla Dough
- 1/2 cup unsalted butter (113.5 gms) (1 stick, room temperature)
- 1/4 cup + 1 tablespoon white granulated sugar (62.5 gms)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 cup + 3 tablespoons all purpose flour (142.5 gms)
Chocolate Dough
- 1 1/2 tablespoons cocoa powder (9.4 gms)
Instructions
- Make vanilla dough. Add the butter, sugar, vanilla extract, and salt to a medium bowl. Beat with a handheld electric mixer for about 2 minutes, until the mixture is smooth and creamy. Gradually add the flour and mix on low speed, then increase to medium speed, until the dough comes together and feels slightly sticky. Be careful not to overmix the dough.
- Make chocolate dough. Transfer half of the vanilla dough to a separate bowl. Add the cocoa powder to the remaining dough and beat until fully incorporated and the dough turns chocolate brown.
- Roll out doughs. Shape the vanilla dough into a rectangular disc. Roll it between two sheets of parchment paper to about 1/8-inch thickness. Repeat this rolling process with the chocolate dough as well, ensuring both doughs are evenly rolled out.
- Shape into a log. Remove the top parchment sheet from one dough layer carefully, then layer the other dough on top as evenly as possible. Trim any excess dough and use trimmings to patch thin or uneven areas. Roll the layered dough into a tight log. If cracking or sticking occurs, chill in the fridge for 10–15 minutes before rolling again. Wrap the log in parchment paper and gently roll on the counter to lengthen the dough slightly and remove air bubbles to help the layers adhere.
- Chill dough log. Place the wrapped dough log in the refrigerator to chill for at least 2 hours, or up to 2 days, to firm up for slicing.
- Bake the cookies. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. Using a sharp knife, slice the chilled dough log into ¼-inch-thick cookies. Arrange them on the baking sheet spaced about 1 inch apart. Bake for 20–25 minutes or until golden, rotating the pan halfway to ensure even baking. Allow cookies to cool in the pan before serving.
Notes
- Ensure butter is at room temperature for easier mixing and creamier dough.
- Chill the dough log thoroughly before slicing to maintain the pinwheel shape during baking.
- If dough cracks while rolling into a log, refrigerate briefly to make it easier to handle.
- Store baked cookies in an airtight container at room temperature for up to a week.
- For a decadent twist, sprinkle a bit of coarse sugar on top before baking for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Pinwheel Cookies, vanilla and chocolate cookies, spiral cookies, sweet snack, holiday cookies, buttery cookies, homemade cookies
