Nutella Pinwheel Cookies

Eight round pinwheel cookies with chocolate and vanilla swirl patterns are arranged on a piece of parchment paper atop a cooling rack.

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These swirling cookies will dazzle your eyes and your tastebuds!

Prep Time20

Cook Time15

Refrigeration Time1

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: Cookie, Make-ahead, Nutella

Servings: cookies

Equipment

Stand mixer

Ingredients

8 ounces unsalted butter at room temperature
1 cup granulated sugar
2 extra large egg yolks
2 teaspoon pure vanilla extract
2 ⅓ cup unbleached all-purpose flour
¼ teaspoon kosher salt
½ cup Nutella divided

Instructions

In a small, bowl stir together the flour and salt. Set aside.
In the bowl of a standing mixer, cream the butter and sugar, about 2-3 minutes. Add the egg yolks and vanilla and mix until combined. With the mixer on low, add the flour mixture. Mix until it forms a soft dough. Transfer the dough on to a lightly floured surface. Shape in to square and divide it in half. Transfer each half to a sheet of plastic wrap. Wrap tightly and refrigerate for at least 30 minutes.
Unwrap one half of the dough and place on a piece of lightly floured parchment paper. Cover with a sheet plastic wrap and roll the dough to ¼-inch thickness, about 10-inch x 8-inch rectangle.
Remove the plastic wrap. Using an off-set spatula, spread half (¼ cup) Nutella on to the dough leaving a ¼-inch edge all around. Using the parchment as a guide, roll the dough starting from the longest side, in to a tight log. Wrap the parchment around the log and refrigerate for at least 30 minutes or freeze for 15 minutes. Repeat with the remaining half.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Unwrap the log and slice into approximately ⅓-inch slices. Place the slices on the prepared baking sheet 1-2 inches apart Bake for 12-15 minutes or until just golden around the edges. Remove from the oven and cool on the baking sheet for 2 minutes. Remove the cookies to a wire rack to cool completely. Store cookies in an airtight container for 1 week. Enjoy!

Notes

An unbaked cookie log can be made ahead of time, wrapped tightly in plastic wrap and stored in a freezer bag for 2 weeks. Increase baking time by 3-5 minutes if slicing and baking frozen dough.

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