Imagine a tray emerging from the oven, ribbons of dark chocolate and vanilla spiraling through buttery dough, a ruby sheen of raspberry glistening at the seams.
The kitchen fills with the aroma of cocoa and warm sugar, and the first bite gives you tender crumb, velvety chocolate, and a bright berry pop—comfort that feels both nostalgic and a little bit fancy.
These pinwheels are my quiet answer to gray afternoons and last-minute dessert needs: beautiful enough for company, simple enough for a midweek bake.
Once, a snowed-in Friday turned into an impromptu neighborhood tea when I sliced a chilled log of this dough—thirty minutes later, we’d warm cookies, happy kids, and grateful parents.
Keep a log ready for busy weeknights, Sunday suppers, or holiday trays; they bake from chilled (or frozen!) into tidy swirls that look bakery-made. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with dark chocolate and tangy raspberry swirl
- Creates striking pinwheel spirals for eye-catching dessert trays
- Slices and bakes cleanly after a quick chill
- Freezes beautifully; bake rounds from frozen with ease
- Uses simple pantry staples and one easy jam layer
Ingredients
- 2 1/2 cups all-purpose flour — spooned and leveled for accuracy
- 1/2 teaspoon baking powder — guarantees a gentle lift
- 1/2 teaspoon fine sea salt — balances sweetness
- 3/4 cup unsalted butter, room temperature — soft but not greasy
- 3/4 cup granulated sugar — superfine dissolves best
- 1 large egg, room temperature — binds and tenderizes
- 2 teaspoons pure vanilla extract — real vanilla, not imitation
- 3 tablespoons whole milk, room temperature — brings dough together
- 4 ounces dark chocolate, finely chopped — 60–70% cacao melts smoothly
- 2 tablespoons Dutch-process cocoa powder, sifted — deep color and flavor
- 1/2 cup raspberry jam, seedless — thick, not runny
- 1 tablespoon cornstarch — helps jam set
- 1 teaspoon lemon juice — brightens the raspberry layer
- 1 tablespoon powdered sugar — optional dusting for finish
Step-by-Step Method
Make the Dough Base
Whisk flour, baking powder, and salt.
Cream butter and sugar until light, about 2 minutes.
Beat in egg and vanilla until smooth, scraping the bowl.
Mix in dry ingredients on low, alternating with milk, until a soft dough forms.
Divide dough evenly in half.
Flatten each half into rectangles, wrap, and chill 30 minutes until slightly firm but pliable.
Flavor the Chocolate Portion
Melt dark chocolate gently and let cool slightly.
Knead cocoa powder into one dough half, then knead in melted chocolate until evenly combined with no streaks.
Re-wrap and chill briefly if soft.
Keep both doughs similar in temperature and firmness so they’ll stack cleanly later.
If sticky, dust lightly with flour; avoid overworking.
Thicken the Raspberry Layer
Combine seedless raspberry jam, cornstarch, and lemon juice in a small saucepan.
Warm over low heat, stirring, until thick, glossy, and spreadable.
Don’t boil hard.
Remove from heat and cool completely.
If jam seems loose, cook 1 minute longer or strain excess moisture.
Aim for a consistency that spreads thinly without oozing.
Roll Each Dough Evenly
Roll the plain dough between parchment to a 9×12-inch rectangle, about 1/4-inch thick.
Repeat with the chocolate dough to match size and thickness.
Trim edges for neatness if needed.
Keep surfaces lightly floured or use parchment to prevent sticking.
Chill briefly if dough softens.
Maintain even thickness for clean spirals.
Stack the Layers
Peel the top parchment from both sheets.
Carefully invert or lift the chocolate layer onto the plain layer, aligning edges and corners.
Smooth gently to remove air pockets without stretching.
If any cracking occurs, pause and let dough soften a minute, then press seams together.
Keep the stacked slab cool but workable.
Spread the Raspberry Filling
Spoon a thin, even layer of the cooled raspberry mixture over the top surface.
Leave a 1/2-inch clean border along one long edge to help seal the roll.
Use an offset spatula for control.
Avoid thick spots that can squeeze out while rolling.
If the filling softens the dough, chill the stack briefly before rolling.
Roll Into a Tight Log
Use the parchment to lift and roll from the long edge toward the clean border.
Roll tightly but gently to prevent cracking.
After each turn, compress lightly to keep the spiral snug.
Finish with the seam at the bottom and pinch to seal.
If any filling escapes, wipe edges clean.
Wrap firmly in parchment or plastic.
Chill Until Very Firm
Refrigerate the wrapped log for 1 hour, or until solid enough to slice cleanly.
For ultra-neat edges, rotate the log halfway through chilling to keep it round.
If rushing, freeze 20–30 minutes.
Chilling prevents smearing, squashing, and uneven spirals when slicing.
Meanwhile, preheat the oven to 350°F (175°C).
Slice Neatly
Unwrap and place the chilled log on a cutting board.
Use a sharp or serrated knife to cut 1/4-inch rounds, sawing gently.
Rotate the log a quarter turn every few slices to maintain a circular shape.
If the dough softens, re-chill briefly.
Arrange slices 2 inches apart on parchment-lined baking sheets.
Bake and Cool
Bake 10–12 minutes until edges look set and centers are still slightly soft.
Avoid overbaking to keep texture tender.
Cool on the sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Dust lightly with powdered sugar before serving, if desired.
Store airtight up to 4 days or freeze unbaked rounds.
Ingredient Swaps
- Dairy-free: Use vegan butter and plant milk (oat/almond). Choose dairy-free dark chocolate.
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend; add 1–2 tbsp extra milk if dough seems dry.
- Egg-free: Swap the egg for 1 tbsp ground flax + 3 tbsp water (rest 5 minutes) or 3 tbsp aquafaba.
- Cocoa/chocolate: If Dutch-process cocoa isn’t available, use natural cocoa and add a pinch (1/8 tsp) baking soda; or skip melted chocolate and add 2–3 extra tbsp cocoa plus 1–2 tbsp milk.
- Jam: Use seedless raspberry, strained raspberry preserves, or other tart jams (cherry, blackberry, currant).
For regional availability, any firm, low-water jam works; thicken runny jam with 1–2 tsp cornstarch.
- Sugar: Granulated can be swapped with fine caster sugar; for less refined, use evaporated cane sugar (expect slightly coarser texture).
- Flavor boosts: Add 1/2 tsp almond extract or orange zest to the dough; replace vanilla with 1 tsp raspberry extract for stronger berry notes.
- Budget: Use chocolate chips instead of bar chocolate; generic jam works if cooked down to thicken.
You Must Know
- Doneness • If edges look set but centers seem soft at 10 minutes, leave the tray on the hot sheet for 3–4 minutes before moving to a rack; carryover heat finishes the center without over-drying the spirals.
- Troubleshoot • When the log ovals or flattens in the fridge, roll it gently on the counter for 10–15 seconds right before slicing; a round cross-section gives even baking and prevents thin spots from crisping too fast.
- Avoid • To prevent jam bleed and gummy layers, keep the raspberry paste at room temp and spread no thicker than credit-card thick (~1–2 mm); excess moisture migrates during the 10–12 minute bake.
- Scale • For double batches, divide into two shorter logs (~9 inches each) instead of one long log; shorter logs chill firm in ~45–60 minutes and slice cleaner into 1/4-inch rounds.
- Flavor Boost • For deeper chocolate and aroma, add 1/4 teaspoon espresso powder to the cocoa side and finish baked cookies with a light sprinkle of flaky salt (2–3 grains per cookie) while warm; enhances perceived cocoa intensity and balances sweetness.
Serving Tips
- Plate with fresh raspberries and a dollop of lightly sweetened whipped cream.
- Serve warm alongside espresso or black tea to balance the sweetness.
- Drizzle with melted dark chocolate and a sprinkle of crushed freeze-dried raspberries.
- Pair with vanilla bean ice cream for a hot–cold contrast.
- Arrange on a platter with cocoa-dusted truffles for an elegant dessert spread.
Storage & Make-Ahead
Store cookies airtight at room temperature up to 4 days or in the fridge for 1 week.
The dough log can be made ahead and chilled 24–48 hours.
Freeze the sliced, unbaked rounds or the wrapped log up to 2 months; bake from frozen, adding 1–2 minutes.
Baked cookies freeze 2 months.
Reheating
Reheat gently: microwave 1–2 cookies 8–12 seconds.
Oven at 300°F for 4–6 minutes on a parchment-lined sheet.
Stovetop skillet on lowest heat 1–2 minutes, covered, to refresh crispness.
Cookie-Swap Celebrity Cameo
Step into the cookie swap with a tray of dark chocolate raspberry pinwheels that look like velvet swirls tucked into snow. I can feel the room lean in—rustle of napkins, a hush before the first bite.
The spirals gleam like ribboned ornaments; powdered sugar clings to my fingers, cool and delicate. I break one open for you—buttery crumb sighs, chocolate softens to satin, raspberry blooms bright and tart.
Someone whispers, “Who brought these?” I smile and pass the plate like a red-carpet moment. The cookies hold their shape, edges tender, centers plush.
You taste jam first, then cocoa’s dusk, a duet that lingers. Cameras lift, crumbs sparkle, and I’m fielding recipe requests, ink smudging my wrist, warm tray emptying fast.
Final Thoughts
Ready to bake? Give these Dark Chocolate Raspberry Pinwheel Cookies a try, and don’t be shy about tweaking the jam flavor or chocolate intensity to make them your own.
Happy baking!
Frequently Asked Questions
Can I Make These Gluten-Free Without Compromising the Spiral Shape?
Yes—you can. I use a 1:1 gluten-free flour blend with xanthan gum, chill the dough well, roll between parchment, and spread a thicker jam. The spiral stays snug, buttery, and beautifully defined, like ribboned twilight.
How Do Altitude Adjustments Affect Dough Texture and Bake Time?
At high altitude, I add a tablespoon extra flour, reduce sugar slightly, and bump oven temp 15°F; dough feels drier, chills firmer, and bakes faster—so I watch edges, rotate sheets, and shorten bake by minutes.
What’s the Best Way to Prevent Color Bleeding Between Layers?
Chill both layers until cool-to-the-touch, spread a thickened, fully cooled filling whisper-thin, and roll gently. I blot excess moisture, dust lightly with cocoa or flour, and slice a firm log with a soft sawing motion to keep edges crisp.
Can I Use Natural Cocoa Instead of Dutch-Process Here?
Yes—you can, but expect a lighter hue and a sharper cocoa tang. I’d add a pinch more sugar, maybe a teaspoon, and savor the dough’s softer aroma as it warms under your palms, rolling into velvety spirals.
How Can I Adapt This Recipe for a Cookie Press?
Yes—you’ll need a softer, smooth dough and no jam. I’d skip the spiral, blend cocoa into the whole dough, add a touch more milk, then press shapes; bake briefly until edges whisper golden and centers stay tender.
Dark Chocolate Raspberry Pinwheel Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Kitchen scale optional
- 1 Rolling Pin
- 2 sheet parchment paper
- 1 plastic wrap roll
- 1 sharp knife or bench scraper
- 2 rimmed baking sheet
- 1 wire cooling rack
- 1 Small saucepan if making raspberry paste
- 1 Fine mesh strainer if using seedless jam
Ingredients
- 2 1/2 cup all-purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoon pure vanilla extract
- 3 tablespoon whole milk room temperature
- 4 ounce dark chocolate finely chopped
- 2 tablespoon Dutch-process cocoa powder sifted
- 1/2 cup raspberry jam seedless
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 tablespoon powdered sugar for dusting (optional)
Instructions
- Whisk the flour, baking powder, and salt together in a bowl and set aside.
- Beat the butter and granulated sugar in a mixer on medium until light and fluffy, about 2 minutes.
- Add the egg and vanilla to the butter mixture and beat until smooth, scraping the bowl as needed.
- Mix in the dry ingredients on low speed, alternating with the milk, until a soft dough forms.
- Divide the dough in half, then melt the chopped dark chocolate gently and cool slightly.
- Knead cocoa powder and melted chocolate into one half of the dough until evenly combined to make the chocolate portion.
- Flatten each dough half into a rectangle, wrap separately, and chill for 30 minutes until slightly firm.
- Stir raspberry jam with cornstarch and lemon juice in a small saucepan over low heat until thickened and glossy, then cool completely.
- Roll the plain dough between parchment into a 9×12-inch rectangle about 1/4-inch thick.
- Roll the chocolate dough between parchment into a matching 9×12-inch rectangle.
- Peel the top parchment from each dough and carefully stack the chocolate layer over the plain layer, aligning edges.
- Spread a thin, even layer of the cooled raspberry mixture over the top, leaving a 1/2-inch border on one long edge.
- Using the parchment to help, roll the dough tightly from the long side toward the border to form a log, sealing the edge.
- Wrap the log firmly in parchment or plastic wrap and chill for 1 hour until very firm.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Slice the chilled log into 1/4-inch rounds with a sharp knife, rotating the log every few cuts to maintain a round shape.
- Arrange slices 2 inches apart on prepared sheets and bake 10–12 minutes until set at the edges but still soft in the center.
- Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
