Chocolate and white chocolate dough are swirled together to form pinwheel cookies.
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1 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
2 teaspoons vanilla
2 (1-ounce) squares white baking bars, melted, cooled
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (1-ounce) square unsweetened baking chocolate, melted, cooled
Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add cooled melted white baking bars; beat at low speed until well mixed. Add flour, baking powder and salt. Continue beating until well mixed.
Divide dough in half. Add cooled melted chocolate to one half; beat until well mixed. Shape each half of dough into 6x3-inch rectangle. Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
Roll out white dough to 15x7-inch rectangle on lightly-floured waxed paper. Repeat with chocolate dough. Place chocolate dough on top of white dough. Roll up, jelly-roll style, starting with 15-inch side. (For easier handling, roll can be cut in half.) Wrap roll in plastic food wrap; refrigerate at least 2 hours or until firm.
Heat oven to 375°F.
Cut rolls into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges begin to brown.