Grandmother’s Pinwheel Cookies

Chocolate pinwheel cookies are as soft and delicious as they are unique and fun to make.
My absolutely most favorite cookies ever are my grandmother’s pinwheel cookies.  They are the perfect combination of delicious tasting, fun to make, and unique enough to stand out in a flood of chocolate chip cookie recipes.  They’re soft, a little chewy, and full of wonderful childhood memories.

Chocolate Pinwheel Cookies: soft, chewy, and delicoiusly fun. {Bunsen Burner Bakery}
Julie’s Grandmother’s Pinwheel Cookies


  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ounces unsweetened chocolate, finely chopped


  1. In a large bowl, sift together flour, baking powder, and salt.
  2. Beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more. Add eggs, one at a time, beating after each addition, then beat in vanilla. Add flour and beat on low just until combined.
  3. Divide dough in half. Form 1 half into 4- by 4-inch square, wrap in plastic wrap, and set aside. Return other half to mixer. In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Add melted chocolate to dough in mixer and beat just until combined. Form chocolate dough into 4- by 4-inch square and wrap in plastic wrap. Refrigerate both squares of dough for 30 minutes.
  4. Line large baking sheet with parchment paper. Cut each dough square into 4 strips. Roll out one strip of vanilla dough into 6- by 7- inch rectangle (refrigerate all other dough strips). Remove 1 strip of chocolate dough from refrigerator and, between 2 sheets of parchment paper, roll out into 6-inch by 6-inch square. Peel off top sheet of parchment from each dough and flip vanilla dough over onto chocolate. Trim excess chocolate dough to fit size of vanilla dough. Run rolling pin lightly over doughs to adhere, then peel off top sheet of parchment. Using parchment as an aid, tightly roll up dough into log. Wrap in plastic wrap and refrigerate. Repeat with remaining strips of dough to form 4 logs. 
  5. Refrigerate logs 1 hour, then remove from refrigerator and roll each log on counter several times to prevent bottom from flattening. Refrigerate 3 hours more, then transfer to freezer to store.
  6. Keep dough frozen until ready to slice and bake. Preheat oven to 350F and grease two large baking sheets.
  7. Using a sharp knife, slice dough into 1/4-inch thick slices and plaice 1 1/2 inches apart on baking sheet. Bake until vanilla dough is slightly golden, 9 to 11 minutes.