Lucy M. These Chocolate and Vanilla Pinwheel Cookies are a fun treat with a swirl of chocolate and vanilla in every bite.
The scent of warm vanilla and rich cocoa fills the kitchen as these cookies bake, wrapping the room in a cozy, sweet hug. The dough is soft under your fingers, buttery and smooth, with a gentle blend of sugar and flour. When you slice into the chilled log, the perfect chocolate and vanilla spirals reveal themselves like little edible swirls of magic.
These Chocolate and Vanilla Pinwheel Cookies are more than just a treat—they’re a moment of comfort. The soft texture almost melts in your mouth, while the layers of flavor surprise you with every bite. The vanilla brings a creamy, mellow sweetness. The chocolate adds a deep, rich contrast. Together, they create a cookie that looks as good as it tastes. Whether you’re baking for a holiday, a special snack, or just because, these cookies always bring smiles.
Ingredients
For the vanilla dough:
- ½ cup salted butter (softened)
- 6 tablespoons sugar
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg, beaten
- 1 teaspoon vanilla extract
For the chocolate dough:
- ½ cup salted butter (softened)
- 6 tablespoons sugar
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 large egg, beaten
- 2 tablespoons cocoa powder
Instructions
- First, make the vanilla dough. In a bowl, mix the butter and sugar until creamy. Add the vanilla extract, beaten egg, cornstarch, and flour. Stir until it forms a soft dough. If it’s too sticky, add a little extra flour.
- For the chocolate dough, repeat the same steps. Mix the butter and sugar first. Add the egg, cocoa powder, cornstarch, and flour. Stir until you get a smooth chocolate dough.
- Wrap both doughs in plastic wrap and chill them in the fridge for about 30 minutes. This helps the dough firm up so it’s easier to roll.
- Once the doughs are firm, roll each one out into a rectangle, about ¼ inch thick. Try to keep both doughs the same size.
- Place the chocolate dough on top of the vanilla one. Press them together gently so they stick. Then roll the layers tightly into a log, like a jelly roll.
- Wrap the cookie log in plastic wrap and put it back in the fridge for an hour. This helps it hold its shape when sliced.
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Slice the chilled log into cookies about ½ inch thick. Place them on the baking sheet with a little space in between.
- Bake for 12–15 minutes, or until the edges are just starting to turn golden. Let them cool on the tray for a few minutes, then move them to a wire rack.
Enjoyed these pinwheel cookies? You might also like our Oat and Sunflower Squares—a nutty, satisfying treat with a healthier twist.
Chocolate and Vanilla Pinwheel Cookies
Ingredients
Method
- First, make the vanilla dough. In a bowl, mix the butter and sugar until creamy. Add the vanilla extract, beaten egg, cornstarch, and flour. Stir until it forms a soft dough. If it’s too sticky, add a little extra flour.
- For the chocolate dough, repeat the same steps. Mix the butter and sugar first. Add the egg, cocoa powder, cornstarch, and flour. Stir until you get a smooth chocolate dough.
- Wrap both doughs in plastic wrap and chill them in the fridge for about 30 minutes. This helps the dough firm up so it’s easier to roll.
- Once the doughs are firm, roll each one out into a rectangle, about ¼ inch thick. Try to keep both doughs the same size.
- Place the chocolate dough on top of the vanilla one. Press them together gently so they stick. Then roll the layers tightly into a log, like a jelly roll.
- Wrap the cookie log in plastic wrap and put it back in the fridge for an hour. This helps it hold its shape when sliced.
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Slice the chilled log into cookies about ½ inch thick. Place them on the baking sheet with a little space in between.
- Bake for 12–15 minutes, or until the edges are just starting to turn golden. Let them cool on the tray for a few minutes, then move them to a wire rack.
Notes
Tips for Rolling the Dough Perfectly
Rolling the dough just right is the secret to getting that clean, pretty swirl in every cookie. Here’s what I’ve learned from my own baking adventures:- Chill the Dough Well:
After mixing, chill both doughs for at least 30 minutes. Cold dough is easier to roll and doesn’t stick as much. - Use Parchment Paper:
Roll each dough between sheets of parchment paper. It stops sticking and makes it easier to flip one layer over the other. - Keep the Shapes Even:
Try to roll both vanilla and chocolate dough into the same size rectangle. This helps the layers line up and roll smoothly. - Don’t Press Too Hard:
Use light pressure when rolling the log. Pressing too hard can stretch or crack the dough. - Tight but Gentle Roll:
Roll the layers tightly so you get a nice swirl, but be gentle. If it cracks, press lightly to fix it.
Wrap the rolled log and chill it again for an hour. This helps the cookies keep their shape when you slice and bake them.
Tips for Rolling the Dough Perfectly
Rolling the dough just right is the secret to getting that clean, pretty swirl in every cookie. Here’s what I’ve learned from my own baking adventures:
- Chill the Dough Well:
After mixing, chill both doughs for at least 30 minutes. Cold dough is easier to roll and doesn’t stick as much. - Use Parchment Paper:
Roll each dough between sheets of parchment paper. It stops sticking and makes it easier to flip one layer over the other. - Keep the Shapes Even:
Try to roll both vanilla and chocolate dough into the same size rectangle. This helps the layers line up and roll smoothly. - Don’t Press Too Hard:
Use light pressure when rolling the log. Pressing too hard can stretch or crack the dough. - Tight but Gentle Roll:
Roll the layers tightly so you get a nice swirl, but be gentle. If it cracks, press lightly to fix it. - Chill Again Before Slicing:
Wrap the rolled log and chill it again for an hour. This helps the cookies keep their shape when you slice and bake them.
Nutritional Value (Per Cookie — Approximate)
- Calories: 120
- Fat: 7g
- Carbs: 13g
- Sugar: 6g
- Protein: 1.5g
Conclusion
Chocolate and Vanilla Pinwheel Cookies are not just pretty to look at—they’re buttery, sweet, and full of flavor. Making them at home feels like a fun little baking adventure, and the end result is always worth it. Once you try these, you’ll want to bake them again and again!
