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Chocolate Vanilla Pinwheel Cookies

These classic chocolate vanilla pinwheel cookies feature a beautiful swirl of chocolate and vanilla, making them a delightful treat for holidays and everyday snacking.
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Prep Time 4 hours 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 28 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

For the Base Cookie Dough
  • 2 2/3 cups 2 2/3 cups all-purpose flour, spooned and leveled Use spooned and leveled method for best texture.
  • 3/4 teaspoon 3/4 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1 cup 1 cup unsalted butter, softened to room temperature
  • 1 cup 1 cup granulated sugar
  • 1 1 large egg plus 1 egg yolk, at room temperature
  • 1 1/2 teaspoons 1 1/2 teaspoons pure vanilla extract
For the Chocolate Dough
  • 2 tablespoons 2 tablespoons unsweetened natural or Dutch-process cocoa powder
  • 1 tablespoon 1 tablespoon milk Use whole milk or 2% milk.
  • 1/2 teaspoon Optional: 1/2 teaspoon espresso powder For deeper flavor.
Optional Coating
  • 6 ounces 6 ounces of white, semi-sweet or dark chocolate, finely chopped For dipping.
  • Optional: sprinkles

Method
 

Preparation
  1. Whisk the flour, baking powder, and salt together in a bowl, then set aside.
  2. In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for about 3 minutes.
  3. Add the egg, extra yolk, and vanilla, and beat again on high for about 1 minute until light and creamy.
  4. Add the dry ingredients to the wet mixture and mix on low speed until combined.
  5. Divide the dough in half and return one half to the bowl.
  6. Mix in the cocoa powder, milk, and optional espresso powder to form chocolate dough.
Chill and Roll
  1. Shape each dough into a block about 1 inch thick and 4 x 5 inches, then wrap and chill for 60 to 90 minutes.
  2. Once firm, roll the vanilla dough into an 8 x 14-inch rectangle.
  3. Roll the chocolate dough to the same size or slightly smaller, place it on top, smooth out any air bubbles, and align the edges.
Bake
  1. Starting from a long side, roll the layered dough tightly into a log, patching any bare spots as needed.
  2. Cut the log in half to make two 7-inch logs, then wrap and chill for at least 2 hours.
  3. Heat the oven to 350°F, line two baking sheets, and slice each log into 14 cookies about 1/2 inch thick.
  4. Bake for 14 to 15 minutes, until the edges are lightly browned.
  5. Cool for 5 minutes, then move them to a wire rack. If desired, dip in melted chocolate and add sprinkles.

Notes

Store baked cookies covered at room temperature for up to 1 week. For best freshness, refrigerate dipped cookies after a few days. Baked cookies freeze well for up to 3 months.