This chocolate pinwheel cookie recipe is buttery, fun to make, and beautifully swirled. A classic treat that’s perfect for gifts, lunchboxes or afternoon tea.
Are you a details person? I am not. Absolutely, without a doubt, not. I care, but not overly so. So things that need my minute attention, they just don’t get it. I don’t even know if I’m capable of it.
And when it comes to cooking, I avoid finicky recipes with great passion. Who has time? Who has the attention to detail.
But I saw this recipe, and I wanted to try them. I imagined them to be difficult, and to my surprise it wasn’t. What they were though, was satisfying. I am SO satisfied by these photos. Look at that swirl! I’m so proud of myself. And they taste good too.
Why you’ll love these pinwheel cookies
✔ A classic, nostalgic biscuit
✔ So pretty — perfect for gifting
✔ No fancy ingredients or equipment
✔ Kid-friendly (they’ll love rolling the dough!)
✔ Great for freezing and baking later
✔ They taste just as good as they look!
How to make chocolate pinwheel cookies
Step 1: Make the cookie dough
In a large bowl, beat the butter and sugar together until light and fluffy. Add the vanilla and egg, and mix until fully combined.
Step 2: Divide and flavour
Add the flour and beat until a smooth dough forms. Divide the dough into two equal parts. Mix the cocoa into one half until combined.
Step 3: Chill the dough
Shape each dough into a ball and wrap in cling wrap. Place both doughs in the fridge for 30 minutes to chill and firm up.
Step 4: Roll and swirl
On a lightly floured surface, roll each dough out into a rectangular shape about 4mm thick. Place the chocolate dough on top of the vanilla dough, trim the edges to neaten, and carefully roll into a log (like a scroll). Wrap and chill again for 30 minutes.
Step 5: Slice and bake
Preheat oven to 160ºC (320ºF). Line a baking tray with baking paper. Slice the dough into 4mm rounds and place them on the tray.
Step 6: Bake to golden perfection
Bake for 15 minutes or until lightly golden. Transfer to a wire rack to cool — and try not to eat them all while they’re still warm!
Chocolate and Vanilla Pinwheel Cookies
- Yield: 24 1x
Ingredients
250g butter, at room temperature
3/4 cup caster sugar
2 tsp vanilla extract
1 egg
2 1/4 cups plain flour
1/4 cup cocoa
Instructions
- In a large bowl, beat the butter and sugar until light and fluffy.
- Beat in the vanilla and egg, until combined. Add the flour and beat until smooth. Divide the mixture in half, and add the cocoa to one half only, and mix to combine. Shape each mixture into a ball and wrap in cling wrap. Place in the fridge for 30 minutes.
- Lightly flour your surface, and roll each dough until around 4mm thick and in an rectangular shape. Place the chocolate roll onto the vanilla roll and trim the edges to neaten. Roll up, and wrap in plastic and place in the fridge for 30 minutes.
- Preheat the oven to 160ºC. Line a baking tray with baking paper. Cut the dough into 4mm slices and place onto your tray. Bake for 15 minutes, until lightly golden. Place on a wire rack to cool.
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