White and Dark Chocolate Pinwheel Shortbread Cookies (6 Ingredients!)

White and Dark Chocolate Pinwheel Shortbread Cookies (6 Ingredients!)

My dad is a huge fan of shortbread cookies—just like the homemade doughnuts I make for his birthday every year. These pinwheel shortbread cookies are one of my go-to recipes because they’re simple, beautiful, and absolutely delicious. With only six ingredients, they’re easy to whip up when guests drop by for tea or coffee. Plus, the grandkids love them!

Shortbread is a classic, vintage cookie, and this recipe puts a fun twist on tradition by adding white and semi-sweet chocolate for extra richness and flavor. While my dad will always prefer the classic three-ingredient version, this modern take creates a striking pinwheel effect that’s perfect for gift-giving or holiday baking.

Why You’ll Love This Recipe:

• Only 6 ingredients – simple, delicious, and fuss-free.

• Kid-friendly – the pinwheel design is fun for kids to make (and eat)!

• Perfect for gifts – they look stunning in a gift box or cookie tin.

If you're looking for an easy shortbread cookie recipe that feels fancy but takes minimal effort, this is the one!

Ingredients:

• 1 1/5 cups butter (room temperature)

• 1/2 cup sugar

• 1/4 cup white chocolate (melted)

• 1/2 cup semi-sweet chocolate chips (melted)

• 4 cups all-purpose flour (do not use self-rising flour)

• 1/2 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Cream butter and sugar – In a large bowl, mix the butter and sugar until light and fluffy.

3. Add dry ingredients – Stir in the flour and salt until fully incorporated. If the dough feels too crumbly, add 1 tablespoon of butter at a time until it holds together.

4. Divide and flavor the dough – Split the dough in half. Mix the melted white chocolate into one half and the melted semi-sweet chocolate into the other. Ensure the chocolate is fully incorporated.

5. Chill the dough – Wrap each portion of dough in plastic wrap and refrigerate for at least 1 hour.

6. Roll out the dough – Roll each dough out on a floured surface to ¼ inch thick. Try to make both layers equal in size (approximately 14 x 8 inches).

7. Stack and roll – Carefully place the chocolate dough on top of the white chocolate dough. Trim the edges to square them. Roll tightly from the long side to form a log.

8. Slice and bake – Using a sharp knife, slice the dough into ¼-inch rounds. Place the slices on a parchment-lined baking sheet.

9. Bake for 18–20 minutes or until set but not browned. Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.

10. Serve and enjoy – Enjoy these cookies with milk, tea, coffee, or a glass of white wine!

Tips for Perfect Pinwheel Cookies:

• Chill the dough log for 15 minutes before slicing to keep the pinwheel shape sharp.

• Store in an airtight container for up to a week or freeze for longer shelf life.

Support "Feeding a Crowd" – Keep the Recipes Coming!

Running this ad-free, pop-up-free kitchen comes with costs, but sharing my passion for food and recipes with you is always worth it. If my creations have ever rescued your dinner party, wowed your in-laws, or filled your home with the comforting aroma of freshly baked bread, meals, and treats, consider tossing a little dough my way. Every contribution helps keep "Feeding a Crowd" alive, thriving, and delicious!

Festive Holiday Biscotti