How stinking cute are these pinwheel cookies? I know pinwheel cookies aren’t new, but you won’t believe how not-new they really are.
I found this recipe while trolling through a 1980s edition of Southern Living cookbook! And Pinterest thought it had found something innovative.
So what’s the difference between these cookies and the ones all over Pinterest? These cookies are chocolate cookies, while most of the ones on Pinterest are sugar cookie doughs. What’s also fun about these cookies is that there are two types of dough rolled together instead of just one dough dyed different colors. This makes the cookie so incredibly tasty–milk chocolate and white chocolate swirled into every bite. And, oh my gosh, does all that melted chocolate make the dough so soft! It just melts in your mouth.
Also, the name is more fun. I’ll just stop you right there–I have no idea where the name comes from. I tried looking into it, but had no such luck.
They are just slightly difficult to make, so if this is the first cookie you’ve ever baked, you might want to check out one of my other cookie recipes to start. But if you’ve baked a time or two, this is nothing you can’t handle.
1 cup butter, softened to room temperature
1 cup sugar
1 teaspoon vanilla extract
2 ounces white chocolate morsels, chopped coarsely
1/4 cup semi-sweet chocolate chips
2 1/2 to 3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat the oven to 350 degrees.
Cream butter using an electric mixer set on medium speed, then slowly add sugar and continue to beat until light and fluffy. Add egg and vanilla. Beat well. Divide the creamed mixture in half, putting the halves in separate bowls. Set aside.
Using a double-boiler (or a microwave at 30 second intervals), heat the semi-sweet chocolate chips until melted and smooth. Allow to cool slightly before adding to one of the halves of the creamed mixture. Add 1 1/4 cup to 1 1/2 cup of flour mixture, as well. Mix well, then cover and refrigerate. In a clean double-boiler (or a microwave at 30 second intervals), heat the white chocolate morsels until melted and smooth. Add to the remaining half of the creamed mixture along with 1 1/4 cup to 1 1/2 cup flour mixture; mix well, then cover and refrigerate.
On floured wax paper, roll each half of dough into a 15- x 8-inch rectangle. Invert the white dough onto the brown dough, and remove the wax paper from the back of the white dough. Tightly roll the dough as you would a jellyroll, making sure to remove the wax paper as you roll (this won’t unroll like a jellyroll would, so if the wax paper remains in the swirl, it will get stuck there). Cover and chill for at least 1 hour.
Slice dough into disks about 1/4-inch to 1/2-inch thick and place on un-greased cookie sheets. Bake for 10-12 minutes, allowing the edges to slightly darken, but not to change the color of the white dough. Allow cookies to sit on sheet for 5 minutes before removing them to a wire rack to continue cooling.