Chocolate Pinwheel Cookies

Submitted by: Isabel Soper, Madano

“The recipe is fun and the reward for getting a good swirl is disproportionally exciting - many years of practice has made this recipe special as my family have been the testers. Every Christmas the swirl gets a little better! ”


Main Cookie Mix

  • 227 g Unsalted butter
  • 207 g Caster sugar
  • 2 Egg yolks
  • 2 tbsp(s) Milk
  • 405 g Plain flour
  • 1 tbsp(s) Baking powder
  • 4 tsp(s) Vanilla extract

Chocolate Bit

  • 6 tbsp(s) Cocoa powder
  • 28 g Unsalted butter
  • 28 g Milk

Cooking Instructions

Chocolate Bit:

Melt 2 tablespoons of butter in 2 tablespoons milk Add 6 tablespoons cocoa and mix well. Set aside.

Main Cookie Mix

Sift the flour together with the baking powder. Cream the butter and sugar together until light and fluffy. Add egg yolks one at a time, beating well after each addition. Add the vanilla extract, then 2 tablespoons of milk - beat until well mixed. At a low speed, gradually add the sifted dry ingredients and mix well. Then increase the speed to medium and beat until the dough leaves the side of the bowl. Remove about ¾ of the dough and set aside. That portion will be the vanilla dough. To the dough remaining in the mixing bowl, add the chocolate mixture and beat until fully incorporated. This forms the chocolate dough. Form the vanilla dough and chocolate dough into balls and slice each ball into two equal halves. On a sheet of waxed paper, roll the vanilla dough into a rectangle around 7” in width and 8” in length. Repeat with the chocolate dough. Flip the rolled chocolate dough onto the rolled vanilla dough and peel off the waxed paper. Lightly press the surface with a rolling pin to adhere both the vanilla and chocolate dough. With the short end facing you, roll the dough tightly into a log, wrap in cling film and chill in refrigerator. Repeat the procedure with the other half of vanilla and chocolate dough to make the second cookie log. After about 45 minutes (leaving it longer is fine) take the logs out of the refrigerator and roll on the counter to retain the circular shape and prevent one side from flattening. When ready to bake (the cookie dough can be frozen for future use if desired), pre-heat the oven to 325 F, gas mark 5. Slice the log into about ¼ inch slices with a sharp knife. Place cookie slices on a baking tray lined with parchment paper and bake for 15 to 20 minutes. Remove the cookies from the baking tray and place in cooling rack to cool.

Prep Time

15 to make, 45 min to chill

Cook Time



Recipe makes approx. 35 cookies

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