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Cookies, Brownies & Bars

Easy Pinwheel Nutella Cookies With White Chocolate

These Pinwheel Nutella Cookies are soft-baked, layered with white chocolate, and Nutella dough. Try this easy pinwheel cookies recipe for your cookie baskets!

Pinwheel-Nutella-Cookies

What Are Slice & Bake Cookies?

With a stash of dough in the freezer, you can bake a batch of delicious cookies at a moment’s notice.

Your friends are coming over, you’re in a hurry…and the cookie jar is empty.

But wait!

You’ve got a log of Pinwheel Nutella Cookies With White Chocolate in the freezer, already made. Slice & bake guys, slice & bake!

baked-pinwheel-cookies

How To Make Pinwheel Nutella Cookies

Pinwheel cookies are one of those recipes that might give you the shivers when thinking about making them, do not fret! In reality, these are pretty darn easy. 

Like any standard cookie dough, we mix the dough together. Once combined, split the dough in half and add melted white chocolate to one half, and Nutella and cocoa powder to the other half. Place in the fridge to chill & firm up.

The 2 doughs are then rolled into rectangles and placed on top of each other. Roll them up into a log, and chill in the fridge, preferably overnight.

Then, when you’re ready to bake, simply remove the logs from the fridge & slice the dough into rounds, bake them, and voilà!—you’ll have a batch of yummy, irresistible cookies. Any dough you don’t use can be refrozen.  

Ingredients For Pinwheel Cookies Recipe

  • Unsalted butter. The base of any cookie recipe. Make sure it’s softened to room temperature.
  • Caster sugar. Makes the cookies flatter & crispier.
  • Eggs. Eggs help binding everything together.
  • Vanilla Extract + Salt. Gives us a flavor boost!
  • Flour.
  • Baking Powder.
  • Unsweetened Cocoa Powder + Nutella. For the chocolate dough.
  • White Chocolate. For the white chocolate dough.
Raw-cookie-dough

Tips For Making Pinwheel Nutella Cookies

  • Make sure the dough is nice and cold when you cut it so that it will hold it’s shape and doesn’t get too flat on one side.
  • Roll them as tightly as possible, either length wise or widthwise. Both will affect the over yield, as well as the amount of swirls in your pinwheel.
  • Once your dough is mixed, make sure it’s not too soft to shape. Stash it in the refrigerator for 20 to 30  minutes or until it’s firm enough to handle. If it becomes too firm, just let it stand at room temperature until it’s pliable.
baked-pinwheel-cookies

White Chocolate & Nutella Pinwheel Biscuits

Prep Time20 mins
Cook Time10 mins
Chilling Time1 d
Total Time1 d 30 mins
Course: Breakfast, Dessert, Snack
Cuisine: british
Keyword: Pinwheel Biscuits
Servings: 20 Cookies

Ingredients

  • 150 g Unsalted butter, room temperature
  • 150 g Caster sugar
  • 1 Whole Egg
  • 1 tsp Vanilla extract
  • 220 g Plain flour + extra for dusting
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 Tbsp Unsweetened Cocoa Powder
  • 200 g Nutella
  • 100 g White chocolate, melted

Instructions

Melt White Chocolate

  • Place white chocolate in a microwave-safe bowl, heat in 30-second bursts at medium power, stirring as needed. Or melt over a bain-marie. Set aside.

Make Cookie Dough

  •  In a medium bowl, sift the flour, baking powder, and salt. Whisk to combine. Set to the side.
  • Using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the sugar and unsalted butter together thoroughly on medium-high speed until light and fluffy. (2-3 mins)
  • Add in the egg and vanilla extract.
  • Add the flour mixture and beat on low until just combined to form a smooth dough.
  • Split the dough in 2. Add Nutella and unsweetened cocoa powder to one half and stir until well combined.
    Add the melted white chocolate to the other half & do the same.
  • Place chocolate dough on a piece of parchment paper or plastic wrap. Roll dough to about 0,5 cm (1/4 inch) thick rectangle. Set aside.
    Place white chocolate cookie dough on a piece of parchment paper or plastic wrap. Roll dough out to about 0,5 cm (1/4 inch) thick rectangle.
  • Place one rectangle on top of the other, carefully roll the 2 layers of dough into a jelly roll (AKA: a log, a swiss roll).
    Cover tightly (with plastic wrap) and chill overnight.
  • When ready to bake, preheat your oven to 150°C (300°F). Using a sharp knife, slice the chilled log into cookies, at least 1 cm (0,4") thick, and place on a parchment-lined baking sheet.
  • Bake for 8-10 minutes. They might seem underbaked in the middle, that's what we want! (Crispy outside, chewy inside).
    The cookies will continue to set while cooling down.
    Allow to cool for 5 minutes before transferring to a cooling rack.

Storing

You can freeze the log of dough for up to a month for slice-and-bake cookies. Wrap the dough in plastic wrap and place the dough in the freezer on a plate or small baking sheet until it starts to firm up. If your dough is still soft, the edges will “shape” if placed on a wire rack.

You can freeze the baked cookies! Cool them completely and then store in an airtight container.

More Cookie Recipes

If you make this pinwheel cookies recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.

baked-pinwheel-cookies

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