Chocolate Vanilla Pinwheel Cookies

Chocolate Vanilla Pinwheel Cookies are a playful mix of buttery vanilla and fudgy chocolate dough rolled into enticing spirals. Each bite is a contrast of soft, chewy textures and deep cocoa richness balanced with a hint of sweetness. Rolled in coconut flakes for extra flavour and texture, these cookies are perfect for any occasion, from Christmas trays to everyday treats!

There’s always room on my Christmas cookie platter for one more slice and bake cookie… and always room on the blog for one another great cookie recipe! Some of my favourite recipes are the ones my family requests year after year. Like these super easy Almond Shortbread Cookies and perfectly spiced Chai Shortbread Cookies.

Chocolate Vanilla Pinwheel Cookies

Looks like I’m on a roll for holiday baking recipes… and this pinwheel cookie recipe is exceptional. I love the contrast of colour and flavour between the two doughs and how enticing they look on a holiday cookie platter. You can bet everyone will reach for these cookies first!

If you’ve never made a pinwheel cookie before, you might be surprised at how easy it is. It may be a little more work to mix up two separate doughs but it’s so easy to roll them together, slice off the cookies, and get baking. Baking pinwheel cookies always makes me smile because I know how much everyone loves them.

By the way, the chocolate and vanilla flavour profile is not set in stone. Feel free to use the vanilla dough recipe as a blank canvas for other flavours… and colours! Try adding a few drops of peppermint extract (in place of the vanilla) and a few drops of green food colouring gel to make chocolate mint cookies!

Alternatively, you can add any flavouring extract to combine flavours in this cookie. Other great flavour combinations include peanut butter and chocolate, orange and chocolate (use orange zest and extract), and chocolate cherry (with red food colouring gel and cherry extract).

What are your favorite flavour combinations? Let me know in the comments if you’ve tried this classic!

Ingredients for Vanilla Chocolate Pinwheel Cookies

You will need the following equipment for this recipe: Two mixing bowls, measuring cups and spoons, a rolling pin, parchment paper, plastic wrap, sharp knife or bench scraper, baking sheet (or two), and a cooling rack.

There are also some basic baking ingredients and a few more specialty ingredients you’ll need for this cookie recipe:

• Butter
• Brown Sugar
• Eggs
• All Purpose Flour
• Baking Powder
• Dark Chocolate Chips
• Cocoa Powder
• Coconut Flakes

Using unsalted butter allows controlled addition of salt in baking. However, feel free to use salted butter, if you prefer.

Feel free to use granulated sugar but note that brown sugar adds more moisture and a subtle caramel flavour to the dough. If you only have white sugar, it will still work, but the cookies will have a less chewy texture.

You can substitute semi-sweet or milk chocolate chips for the dark chocolate chips and Dutch processed cocoa powder for the cocoa powder for a smoother, darker chocolate flavour.

If you aren’t a fan of coconut, leave the coconut flakes out or roll the log in chopped nuts, sprinkles, or coarse sugar for a different texture.

How to Make Chocolate Vanilla Pinwheel Cookies

Make the Vanilla and Chocolate Doughs

To begin, make the vanilla cookie dough start by creaming the butter and brown sugar together in a medium mixing bowl. Once they are smooth mix in the beaten egg. Finally, sift in the all-purpose flour and baking powder. Stir until a dough forms—don’t overmix. Set aside.

Next, start the chocolate cookie dough by melting the chocolate chips and letting them cool slightly. In another medium mixing bowl, cream the butter and brown sugar together. Add the beaten egg and melted chocolate. Mix until well combined.

Finally, sift in the all-purpose flour, cocoa powder, and baking powder. Stir until a dough forms—again, avoid over mixing. Set aside.

Roll and Chill the Dough

To roll the dough, place two sheets of baking paper on a clean surface. Divide vanilla dough in half. Roll each of the dough halves out on a sheet of baking paper into two rectangles, about 8.7 x 7 inches (22 x 18 cm) each.

Place another two sheets of baking paper down, divide the chocolate dough in half and roll out each half in two rectangles, about 8.7 x 7 inches (22 x 18 cm) each.

Gently flip each vanilla dough over to layer it on top of a chocolate dough. Repeat with other vanilla and chocolate dough rectangles. Next, roll each of the stacked doughs into a tight log starting from the longer edge.

Spread coconut flakes onto a clean work surface and roll each log over them until fully coated. Wrap each dough log in baking paper or plastic wrap. Chill in the fridge for at least 30 minutes to one hour.

Slice and Bake

Preheat an oven to 350°F (180°C). Slice the chilled dough into ½–¾ inch (1.5–2 cm) cookies and arrange them on parchment lined baking sheets.

Pro tip: If you find the dough log getting too soft while slicing, simply pop it back into the freezer for 10-15 minutes. A very cold log is a very happy pinwheel.

Bake cookies at 350°F (180°C) for 15–20 minutes, or until edges are lightly golden. Cool on a wire rack before serving.

If you want to experiment with cookie shape, you can also divide the dough into four pieces and shape each one into a long rectangle log. Then, stick the logs together in a staggered pattern to make checkerboard cookies. No one will ever know it’s the same dough!

Recipe Tips and Tricks

• Avoid overmixing: Stir just until combined. Overworking the dough can lead to tough cookies instead of tender bites.
• Even rolling = perfect spirals: Roll both doughs to equal thickness for balanced, beautiful pinwheels.
• Chill before slicing: A cold dough log means cleaner swirls and cookies that hold their shape better in the oven—less spread, more wow factor.
• Double the recipe – This cookie recipe is easily doubled, making it perfect for cookie exchanges. Just double all the ingredients and divide the dough into two logs so they’re easier to handle and chill evenly.

How to Store Chocolate Vanilla Pinwheel Cookies

Store baked cookies in an airtight container for up to 3-5 days or freeze them for up to 3 months.

Pinwheel cookies are a great ‘make ahead’ cookie and very freezer friendly! If you’d like to prep ahead of the holiday rush you can refrigerate the wrapped dough log for up to 3 days before baking or freeze it for up to 1 month.

Simply slice and bake according to the recipe when ready! Pro tip: to slice and bake straight from frozen, add 1–2 extra minutes to the baking time.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Chocolate Vanilla Pinwheel Cookies recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please share your photos and tag me on Instagram. I hope you like this recipe!