Bake and Slice Chocolate Swirls

Yield: 6 dozen sliced cookies

Prep Time: 30 min

Cook Time: 35 min

Bake & Slice Chocolate Swirls

This recipe has been a RecipeGirl family favorite for over 40 years


1 cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1 Tablespoon shortening
3/4 cup butter, at room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup brown sugar, packed
2 cups all-purpose flour, measured then sifted
3/4 cup walnuts or almonds, chopped (optional)


1. Preheat oven to 350 degrees F.

2. In top of double boiler, melt chocolate, sweetened milk and shortening. Stir until combined, and set aside to cool slightly.

3. In large bowl, cream together butter, salt, vanilla and sugar with an electric mixer. Blend in flour and mix well. Add a few drops of milk to help the batter hold together. It should come together as a blob of dough (not sticky though).

4. Divide dough into thirds. Roll out each on floured surface to a 10x6-inch rectangle. Spread each with chocolate filling; sprinkle with nuts if desired.

5. Roll up, starting with the 10-inch side. Carefully transfer the roll to an ungreased cookie sheet.

6. Bake 20-25 minutes, or until light golden brown. Cool slightly before removing from cookie sheet. Sprinkle with powdered sugar. Cool and wrap in saran wrap.

7. To serve, cut into slices about 1/4-inch thick. These can be frozen in the whole rolls, then defrosted and sliced later.


*When finished mixing the dough, if it appears too dry- try placing it inside a large zip baggie and kneading it together to get it nice and held together and ready to roll out.
*For a floured surface, try using a flour sack dish towel. This will make it easier to roll as you can lift up the towel and easily help guide the rolling.
*For the Christmas holidays, I always mix some red/green sprinkles with the powdered sugar.

Source: (Adapted from an old Pillsbury cookbook)

38 Responses to “Bake and Slice Chocolate Swirls”

  1. postedMar 2, 2010 6:55 PM

    A classmate brought these to our evening class – WOW what a hit! Everyone was raving!

  2. postedMar 9, 2010 2:08 PM

    OMG – I want these!!

  3. postedNov 29, 2010 6:03 PM

    Oh Lori….those look terrific! 🙂

  4. postedNov 29, 2010 6:14 PM

    I”ve never had anything like this, I can’t wait to try them with my gluten free flour!

  5. postedDec 1, 2010 3:44 PM

    These look wonderful. I love that Christmas baking brings out so many wonderful memories of years gone by.

  6. postedDec 10, 2010 1:26 PM

    We’ve made these since I was young. They are yummy, freeze beautifully. I make 24 -30 bars each year and always have some in the freezer so when guests arrive, I’m prepared. They ship easily if kept in the log rather than slicing. My son’s used to just take an entire bar and eat it like a candy bar. Wonderul recipe.

  7. postedMay 10, 2011 7:25 PM

    Hi Lori
    Can you explane how to roll up these cookies.The way you roll up it loks like a log not so round and the last short end ends up on top-right?

    • postedMay 10, 2011 7:53 PM

      Hi Beatrice, It is a bit confusing, isn’t it? Here is a post on a similar cookie I made, with photographs of how I rolled it up- it’s the same way w/ this cookie. Good luck!

    • postedMay 10, 2011 7:55 PM

      Of course, keep in mind that in the link I provided… the cookies are sliced and then baked. In THIS recipe, the logs are baked, and then the cookies sliced from the log. They turn out a different shape.

  8. postedMay 11, 2011 6:39 AM

    Thank you Lori for your prompt reply.I will definitely bake these cookies.I think they get a little flat after they are baked.At first they looked to me like they were folded into three.
    Anyway I think they look delicious and they taste even better

    • postedMay 11, 2011 6:42 AM

      Sounds good- they are a very delicate batter to roll out and assemble. Really follow the tips provided and you’ll do fine. Work a little milk into the dough if it seems too crumbly.

  9. postedDec 5, 2011 5:56 PM

    This looks so incredibly yummy.

  10. postedDec 23, 2011 4:48 PM
    Tara Sims

    I made these for the first time this week. OMG – THIS IS A KEEPER. I too wondered how they would go from round to somewhat flat without some shaping, but they did quite beautifully. I also needed to freeze them for awhile, and was a little concerned about baking them off, not slicing them, putting them in the freezer, and then having a crumb disaster on my hands. Never happened. Sliced beautifully, held together quite well. Don’t worry if the dough is crumbly or cracks. It will hold up under baking.

  11. postedNov 27, 2013 8:37 AM

    I made these for a cookie exchange. they are excellent.

  12. postedDec 3, 2013 8:23 AM

    Oh my, Lori! These literally just went to the top of my “come up with a way to make a low carb version” list!

  13. postedDec 3, 2013 5:34 PM

    These look great. I love that you can make them up and freeze them until needed – handy when you need a quick treat!

  14. postedDec 8, 2013 2:11 AM

    i used 1tbsp butter instead of shortening…rest remained the same..mine was too brittle and chocolate oozed out…should i chill the dough before advice

    • postedDec 8, 2013 9:27 PM

      Should be following instructions exactly is all I can recommend.

  15. postedDec 17, 2013 5:06 AM

    These cookies looked so good I had to try them. Unfortunately I had great difficulties and I’m hoping someone can tell me where I went wrong. Don’t get me wrong they were delicious, but did not look pretty at all. The dough was extremely sticky and falling apart even though I kept dusting the rolling pin, the dish towel and counter with flour. I split the dough into thirds and there was no way I could get the dough rolled out to the dimensions suggested. Next time I may split in half. Secondly I definitely did something wrong when I was melting the chocolate mixture. I had a pot of boiling water and placed a glass bowl over the pot with the ingredients. Unfortunately the chocolate seemed to seize up, was very granular and would not spread. As well there seemed to have a build up of water in the bowl possibly from condensation. Any tips you could suggest would be greatly appreciated. Thank you

    • postedDec 18, 2013 11:27 AM

      They’re a tricky cookie to make- no doubt about that. The dough is crumbly… and I’m not sure about the chocolate mixture. Sounds like it may have gotten “too” hot?

  16. postedDec 18, 2013 6:08 AM
    Mike V.

    Thank’s so much for sharing your family’s recipe for the world to use. My wife and I made 3 batches of these for an upcoming cookie party. Just some honest feedback here. Please don’t take it as an insult.

    The cookies were decent. We’ll feed them to our kids over the holidays since we already made them. But as far as the cookie party goes, we’ll leave these cookies at home and try something else. They just don’t have that ‘knock-your-socks-off’ taste to them, which is what we need to bring to the party for shock value. This is a more wholesome, down-home type of recipe that is kind of bland and too buttery. And quite frankly requires too much handy-work for not a lot of reward. If they took 5 minutes to make, and not a lot of mess, then you get what you pay for. But with all the prep time and dirty dishes abound, the reward was just not worth the effort this time.

    I know it’s an old family recipe that you can’t change. But to others, may I suggest cutting the butter amount in half, switching semi-sweet to milk chocolate, adding a half cup of sugar to the dough, and mixing in some Nutella to the chocolate mash instead of using chopped nuts in the recipe.

    Again, thanks so much for your contribution of family secrets. Please don’t take this as an insult in any way. I just wanted to share my experience.

    • postedDec 18, 2013 6:22 AM

      Hi Mike,
      No offense taken at all. It is not an old family recipe- just one we’ve used for years. I fairly certain it came from one of the little Pillsbury cookbooks bc my Mom used to buy a lot of those. So it’s someone else’s creation. It’s definitely tricky to work with the dough, but we love it as-is! I don’t ever add the nuts since I don’t care for them.

  17. postedNov 25, 2014 6:57 PM

    Oh! I am so glad to now have this recipe! This was always the “one” that I’d pick out as a kid from the cookie exchange that my mother had! A definite try this year for me!

  18. postedDec 13, 2014 7:11 PM

    Hi Lori- can you please clarify the freezing instructions? Do you freeze the raw roll or bake and then freeze?

    • postedDec 15, 2014 7:58 PM

      You can freeze the rolls AFTER baking, and then cut them later when they’re defrosted.

  19. postedDec 17, 2014 7:14 PM

    I liked the taste of these cookies, no too sweet. I just didn’t get the nice swirl. I even chilled the dough a bit before putting the log in the oven. Any suggestions for next time.

    • postedDec 19, 2014 9:46 AM

      They can be a little tricky to make, but the swirl should have come through!

  20. postedDec 18, 2014 8:30 PM

    How do you use a flour sack dish towel as your floured surface? Do you sprinkle flour on the sack and then roll out the dough on it?

    • postedDec 19, 2014 9:42 AM

      yes, exactly!

  21. postedDec 19, 2014 9:10 AM

    I can’t believe it! I thought these were only in my family 🙂 We call these Auntie Lulu’s after my lovely aunt who made them every holiday and I am continuing the tradition. I absolutely love these. Going to make them this weekend.

  22. postedJan 4, 2015 5:54 AM

    A new family favorite this Christmas and so easy to make! Thank you for sharing.

  23. postedOct 25, 2015 2:04 AM

    Hi Lori,
    These look deslcious and I want to try them, but I am wondering if you could recommend a substitute for the shortening?
    Thank you

    • postedOct 26, 2015 3:41 PM

      I really can’t. I’ve always used shortening in this recipe.

  24. postedDec 5, 2015 12:07 PM
    Carol Yonov

    Mine are in the oven now!  Usually I read comments before trying a new recipe, but these looked so yummy I didn’t bother reading the comments. Someone asked about an alternative to shortening – what about coconut oil?    Also, someone mentioned the chocolate doing something funny.  I melted the chocolate mixture first, then made the dough while the mixture was cooling.  By the time I needed it, it had stiffened a bit but it softened and smoothed out after stirring a minute.  The first dough I rolled out did crack as I was making the roll, so the next two I simply put a few drops of additional milk on my fingers and mushed it up a bit.  Also, I switched to rolling between sheets of waxed paper and flipped it over (lifting the waxed paper from it each time to keep it from sticking tight). Just brought them from the oven!  Looking forward to trying them!

    • postedDec 6, 2015 9:40 AM

      Sounds like you did all of the right things! I’ve never tried coconut oil for these- not yet, anyways! I hope you enjoy them!

  25. postedDec 6, 2015 3:47 PM

    These look great! I’m confused though about splitting the dough into thirds. Should I have three separate logs to bake?

    • postedDec 6, 2015 10:20 PM

      yes, three logs!

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