Chocolate and Vanilla Pinwheel Cookies Recipe

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. Things like eyeliner {oh boy, mid-30s and I still can’t nail that one!} really do fall to the wayside.

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.  

Chocolate and Vanilla Pinwheel Cookies Recipe


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


1. In a large bowl, beat the butter and sugar until light and fluffy.

2. 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.

3. 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.

4. 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.