Black and White Pinwheels

Black and White Pinwheels

V. Stogner 0

"A delicious buttery cookie that is made in two parts and put together to create a black and white pinwheel cookie. This recipe came from my grandmother, she used to worked in bakeries and at logging camps cooking and baking."

Ingredients {{adjustedServings}} servings 116 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Sift together the flour, baking powder and salt; set aside.
  2. Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
  3. Divide dough into two parts. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). Chill both halves of the dough.
  4. Roll out the black and white sections separately, each between two sheets of waxed paper. Roll into rectangles with 1/4 inch thickness. Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. Shape into uniform roll, Chill dough for up to one hour.
  5. Preheat oven to 400 degrees F (205 degrees C).
  6. Slice chilled dough into 1/8 inch thick slices. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.
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Reviews 20

  1. 23 Ratings


Great cookies with good chocolate flavor. To slice, I used thread - wrap a length of thread around the roll, cross the ends, and just pull together - it slices the dough really neatly, and doesn't squish the cookies out of shape.


good concept. but let me ask you something, if you chill melted chocolate, what happens? oh, it turns into chocolate again. if you make this recipe, please substitute cocoa for the chips. if chips are used, the chocolate layer is far too brittle to roll and bakes too slowly in comparison to the white layer.


My cookies turned out tasting and looking great. They made for a very nice presentation. I noticed that the dough is perfect to slice when it has been in the fridge for about 20 min.. no more. The chocolate dough starts to harden too much and crack off if chilled too much. I was very happy with the outcome. Thank you for sharing the recipe.