Chocolate Pinwheel Cookies

The next cookie in the Blogger Cookie Exchange comes from my cute sis-in-law Sarah, from High Heels and Grills. Her blog is darling. She blogs with my awesome bro-in-law, Zach and they have some crazy good recipes. Be sure and check them out!


Hello Chef in Training fans! I’m so happy to be here today to share with you one of my very favorite cookie recipes! First though, how about an introduction? My name is Sarah and I blog with my {awesome} husband, Zachary, over at High Heels and Grills. We fell in love with cooking shortly after we were married and thought it was high time to write down our favorite recipes and share them with the world! I’m the main contributor to HH&G, but Zachary likes to pop in every week for Man Mondays. {Which consists of tried and true man-worthy recipes. You probably want to check that out girls… ;)}

Anyway, enough about me. Let’s talk cookies. Because these are awesome. And you will love them. Imagine a place where chocolate and vanilla get married and have a baby. That baby happens to be these cookies. My sister sent me the recipe for these a while back and they quickly became a favorite of mine! I’m not a huge chocolate lover either, but these hit just the spot for me.

{Note: I promise these cookies look a lot harder to make than they really are. The hardest part is waiting for them to chill in the refrigerator!}


  • 3/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp. lemon flavoring
  • 2-1/2 cups bread flour {or all-purpose is fine}
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 oz. unsweetened chocolate, melted and cooled {I’m a rebel and don’t use the unsweetened chocolate and go for the full-blown milk chocolate chips instead. Either method is great!}
  1. Mix shortening, sugar, eggs, and vanilla thoroughly.
  2. In a small bowl, combine flour, baking powder and salt.
  3. Add flour mixture to sugar mixture slowly until completely blended.
  4. Divide dough in half and mix the melted chocolate into one half.
  5. Chill both halves for at least one hour.
  6. Preheat oven to 375°F.
  7. On a lightly floured surface, roll regular dough into a 12×9 inch square.
  8. Roll chocolate dough into a 12×9 inch square as well.
  9. Lay the chocolate dough on top of the regular dough and roll layers together until 3/16 inch thick.
  10. Roll up tightly, beginning at the wide side.
  11. Chill again for 30 minutes.
  12. Cut 1/8 inch thick slices and place on ungreased cookie sheet.
  13. Bake 6-8 minutes.
Pour yourself a nice, tall glass of milk and feast on the deliciousness. {I ate four of these this week…for breakfast. So, don’t feel bad for eating them in multiples.} Hope you like ’em!
 Some other recipes you might like are Homemade Twix BarsCinnamon Pull-Apart Bread, and  Sugar Cookie Bars.
Thanks again, Nikki, for having me here. I absolutely love your blog and adore you as a person!
Be sure and visit Sarah’s blog, High Heels and Grills
you can also find her on
Facebook | Pinterest | Twitter

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cookies, dessert

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  1. Melody

    Do you use vanilla, lemon flavoring, or both? The recipe ingredients don't include vanilla but the directions do, I was just a little confused! Thanks

    1. Jenner

      I think it might be a typo on one or the other. Either way, I just used almond extract! =) You get just the tiniest hint of it, mostly from the scent of it. Goes great with the chocolate.

  2. Val smith

    Just a humorous note that my grandson pointed out when doing this recipe with me. A 9x12 shape is not a square but a rectangle. He just turned 13 and everyone here in the house has to be on their toes.