Basic Chocolate Pinwheel Cookies
Total TimePrep: 15 min. + chilling Bake: 10 min./batch
- 1 cup butter, softened
- 2 cups sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 3-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup baking cocoa
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
- Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes.
- Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.
- Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts2 each: 153 calories, 6g fat (3g saturated fat), 25mg cholesterol, 87mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 2g protein.
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May 11, 2020
Like so many others, I was enticed by the swirling design of these cookies. It seemed suspicious that the only source of moisture in them was the butter, but I went ahead and made them anyway. What a fool I was. While rolling out the dough like it says in the second step I realized that the loose flour and butter particulates could not accrete together without some kind of liquid, at which point I added some oil to the portions. Then it resembeled real cookie dough and not some shortbread dough. If you really want to use this recipe I recommend adding oil after you separate the dough and add the cocoa powder. Add just enough oil to make it all stick together and roll out easily. After I did that they turned out great.
Apr 20, 2020
This recipe is horrible. When I tried this recipe I figured out that it did not work out at all. It also takes way longer than it said it would. I spent at least two and a half hours making it. The only good part is my family loved eating the dough raw.
Apr 2, 2020
There must be an error in the amount of flour! WAY too much flour. Crumbly disaster even after adding more butter. Wasted ingredients and time.
Dec 24, 2019
The dough was so flaky it was impossible to roll. It just kept breaking off in pieces. I ended up layering the two flavors and then cutting it with cookie cutters. Very tasty, but disappointing.
Jan 2, 2016
Wonderful recipe!It was fun to make!I personally would use less sugar...It took me little bit more then 10-12 min to bake,but we all have different ovens...Cookies came out tasty and beautiful!They were hit in my family:)
Oct 27, 2015
Great recipe and result. I thought the dough was a little wet so I added a 1/4 cup extra of flour. Will make again
Aug 27, 2015
Never have I baked such an awful cookie recipe, the dough does not hold and crumbles to the touch. I couldn't roll the chocolate portion it crumbled so much! When came the time to roll all of it, I found that the best thing to do was TO KEEP THE WAX PAPER ON! that way I could roll it like a sushi without it breaking apart. Cutting into cookies after 2 hours in the fridge wasn't so bad... but a lot of food was yet again wasted. At least the tasteis good! But I wouldn't bake these cookies even with that.