Bake and Slice Chocolate Swirls

Bake & Slice Chocolate Swirls

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

Yield: 6 dozen sliced cookies

Prep Time:30 min

Cook Time:35 min


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)

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  • MO wrote:

    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?

    • Lori Lange wrote:

      yes, exactly!

  • Karen wrote:

    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.

    • Lori Lange wrote:

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

  • Erin wrote:

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

    • Lori Lange wrote:

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

  • Barrie wrote:

    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!

  • Mike V. wrote:

    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.

    • Lori Lange wrote:

      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.

  • Michelle wrote:

    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

    • Lori Lange wrote:

      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?

  • malarvizhi wrote:

    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

    • Lori Lange wrote:

      Should be following instructions exactly is all I can recommend.

  • KayleneP @ The Links Site wrote:

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

  • Carolyn wrote:

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

  • foxyvee wrote:

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

  • Tara Sims wrote:

    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.

  • Lori wrote:

    This looks so incredibly yummy.

  • Beatrice wrote:

    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

    • Lori Lange wrote:

      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.

  • Beatrice wrote:

    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?

    • Lori Lange wrote:

      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!

    • Lori Lange wrote:

      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.

  • JoAnne wrote:

    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.

  • Paula wrote:

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

  • cecedon wrote:

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

  • bridget {bake at 350 wrote:

    Oh Lori….those look terrific! 🙂

  • Kathy wrote:

    OMG – I want these!!

  • Terri wrote:

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