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Chocolate Vanilla Pinwheel Cookies Recipe

Perfect the Art of Making Chocolate and Vanilla Pinwheel Cookies Recipe: A flavorful treat for any occasion!

The Best Chocolate and Vanilla Pinwheel Cookies recipe
Chocolate and Vanilla Pinwheel Cookies ©Elizabeth Gaubeka Food Photography

For the vanilla dough

2 2/3 cups flour

3/4 tsp baking powder

1/2 tsp salt

1 cup butter

1 cup sugar

1 egg

1 egg yolk

1 1/2 tsp vanilla extract

For the chocolate dough

2 Tbsp cocoa powder

1 Tbsp milk

Combine flour, baking powder, and salt together in a medium bowl. Reserve.

In a large bowl using a mixer beat the butter and sugar until creamed 2 min. Add the egg, egg yolk, and vanilla and beat on high speed for additional 1 min.

Add the reserved flour mixture to the wet ingredients and mix on low speed until combined. Dough will be sticky. Divide the dough in half.

For the chocolate dough: Place half of the dough back into the mixing bowl. Add the cocoa powder, milk. Mix at low speed until fully incorporated.

Place both doughs on a lightly floured surface. l used cocoa powder as “flour” for rolling the chocolate dough. With lightly floured hands, carefully form each dough into a 1-inch-thick rectangle, about 4×5 inches in size. Wrap both doughs up in plastic wrap. Refrigerate for 1 hour or until the dough is less sticky, yet workable enough to bend and shape.

Remove vanilla dough from the fridge and unwrap while keeping the chocolate dough in the fridge. Lightly flour a piece of parchment paper. Do not roll the dough directly on the counter. Using a lightly floured rolling pin, begin rolling out the vanilla dough. The thickness will be about 1/4 inch. Set aside.

Lightly dust another piece of parchment paper with cocoa powder. Using a rolling pin, roll the chocolate dough out to an 8×14-inch rectangle, or slightly smaller. Carefully peel the chocolate dough off the parchment and line it up on top of the vanilla dough. Flatten the chocolate dough on top, gently patting it down to remove any air bubbles between the doughs. Use a sharp knife to straighten up any uneven edges.

Start by rolling the 2 doughs together, making sure there are no gaps between them. You can use the parchment paper under the vanilla dough to assist in rolling. Work slowly. Once the log of dough is formed, cut it in half. Wrap each dough log in plastic wrap and refrigerate for 2 more hours up to 2 days.

When ready to bake the cookies. Preheat oven to 350°F. Line a baking sheet with parchment paper Slice each log into thick cookies. Arrange cookies slightly apart as they expand. Bake for 15 minutes or until very lightly browned around the edges. Well done!

A visually pleasing Chocolate and Vanilla Pinwheel cookies
Chocolate and Vanilla Pinwheel Cookies. White Star Magnolia ©Elizabeth Gaubeka Flora and Food Photography

Inspiration Sally McKenney @sallybakeblog.


Au Petit Goût

Seasonal Light Flora & Food Photography

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