Chocolate & Vanilla Cold Brew Pinwheel Cookies

Ring in the holidays with deliciously buzzy Chocolate and Vanilla Cold Brew Pinwheel Cookies made with Chameleon Cold-Brew Ready to Enjoy Mocha and Vanilla Coffees.

Ingredients

  • Vanilla Dough
  • 12 cup granulated sugar
  • 2 tablespoons powdered sugar
  • 12 teaspoon fine salt
  • 1 large egg, beaten
  • 12 teaspoon vanilla extract
  • 2 tablespoons Chameleon Cold-Brew Ready to Enjoy Vanilla Coffee
  • 2 sticks unsalted butter (room temperature)
  • 2 cups flours
  • Chocolate Dough
  • 1 14 cups granulated sugar
  • 34 cup natural cocoa powder
  • 12 teaspoon fine salt
  • 2 sticks unsalted butter (room temperature)
  • 1 egg beaten
  • 2 tablespoons Chameleon Cold-Brew Ready to Enjoy Mocha Coffee
  • 1 34 cups flour

Preparation

  1. Vanilla Dough: Combine sugars and salt into small bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy. Add egg, vanilla extract and vanilla cold brew and beat until smooth. Gradually add the flour, mixing slowly until blended. Set aside.
  2. Chocolate Dough: Combine sugar, cocoa, salt in a small bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy. Add the egg and mocha cold brew beat until smooth. Gradually add the flour, mixing slowly until blended. Set aside.
  3. Liberally flour a sheet of 9×13 inch parchment or wax paper and place one half of vanilla dough in the center. Cover with a second sheet of parchment or wax paper and roll into rectangle shape until about 14 inch thick. Repeat with second half of dough. Keep covered and set dough aside. Repeat this process for chocolate dough. Chill in refrigerator for at least 2 hours (up to 24).
  4. After chilling, remove all sheets of dough from the fridge. Put 1 of the vanilla doughs on your workspace and remove the top sheet of parchment. Spray the exposed dough lightly with cold water. Remove the top sheet of parchment off a chocolate dough and carefully sandwich the exposed sides of dough together. Line up the edges as closely as possible, and trim to fit a rectangle. Lightly press to smooth and seal the doughs. Remove the top piece of paper. Brush the exposed dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
  5. Preheat oven to 350 degrees, remove wrapped dough cylinders from the fridge and being to slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden — about 10 – 12 minutes.
  6. Serve warm with a cold glass of milk or room temperature with your favorite mug of hot coffee.

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