Chocolate Pistachio Pinwheel Cookies bring together the nutty richness of chopped pistachios, the creamy sweetness of pistachio pudding, and the deep flavor of cocoa for a festive, green-hued treat!
These Chocolate Pistachio Pinwheel Cookies are a delicious twist on classic sugar cookies, combining nutty chopped pistachios, creamy pistachio pudding, and rich cocoa for a flavor that’s truly irresistible.
Using a store-bought cookie dough mix makes them surprisingly easy to whip up, even with kids helping in the kitchen. Their festive green hue and fun pinwheel shape make them perfect for St. Patrick’s Day—or any time you want a cheerful, seasonal treat. My family loves them for their soft, chewy texture and the way everyone can get involved in rolling and slicing these impressive-looking cookies!
Ingredients for Pistachio Pudding Cookies
Pre-packaged sugar cookie mix – Provides a quick and easy base for soft, chewy cookies without starting from scratch.
Instant pistachio pudding – Adds nutty flavor and extra moisture for a tender, flavorful cookie.
Chopped pistachios – Give a crunchy texture and enhance the pistachio flavor.
Green food coloring – Creates a festive, St. Patrick’s Day-ready color for the pinwheel design.
Unsweetened cocoa powder – Brings rich chocolate flavor and contrast to the green pistachio layer.
Light-brown sugar – Adds subtle caramel notes and helps the chocolate layer stay soft and slightly chewy.
Tips for making Pinwheel Cookies
- Chill the dough thoroughly – Refrigerating each layer separately, and again after rolling into a pinwheel, keeps the dough firm and makes slicing clean, even cookies much easier.
- Roll carefully, don’t mash – When layering the pistachio and chocolate doughs, roll lightly to stick them together without blending the colors, preserving the pinwheel effect.
- Tight rolling matters – Start with a snug roll along the long edge; a loose roll will unravel or create uneven spirals when sliced.
- Use a long, sharp knife – A thin, sharp knife ensures precise ¼-inch slices; clean the blade between cuts to avoid dragging chocolate into the pistachio layer.
How long are Pistachio and Chocolate Cookies good for?
Chocolate Pistachio Pinwheel Cookies are best enjoyed fresh, but they can be stored to extend their life. At room temperature, kept in an airtight container, they stay soft and delicious for 3–4 days. If you refrigerate them, they can last up to a week, though the chill may slightly firm the texture.
For longer storage, wrap the cookies tightly in plastic wrap and place them in a freezer-safe container or bag, where they can keep for 2–3 months; simply thaw at room temperature before serving to enjoy their soft, chewy texture.
Chocolate Pistachio Pinwheel Cookies
Ingredients
- 17.5 oz package of sugar cookie mix plus butter & egg per package instructions
- 3 TBSP instant pistachio pudding just the dry mix
- 2 TBSP finely chopped pistachios
- 6 drops green food coloring
- ¼ cup unsweetened cocoa powder
- 2 TBSP light-brown sugar
Instructions
- Mix the cookie dough as directed on the package. Then divide the cookie dough in half, put second half in separate bowl.
- In one half of the dough mix in the pistachio pudding, chopped pistachio nuts, and green food coloring. Shape dough into a small rectangle; wrap in plastic and refrigerate for 1 hour.
- In the second half, mix the cocoa powder and the brown sugar into the dough. Shape into a small rectangle, wrap in plastic, and refrigerate 1 hour.
- Roll out the pistachio dough between two sheets of waxed paper into a rectangle roughly 12 x 8 inches (don’t worry if it’s more oval—it will still work). Repeat with the chocolate dough, then remove the top sheet of waxed paper from it.
- Carefully peel the top sheet from the pistachio dough and place it on top of the chocolate dough. Lightly roll the two layers together so they stick without blending. Remove the top sheet of waxed paper. Starting at a long side, roll the dough into a jelly-roll, using the bottom waxed paper as a guide and tucking the dough as needed. Wrap the roll in the waxed paper and refrigerate for 2 hours.
- Preheat the oven to 350°F. Using a long, sharp knife, slice the chilled dough into ¼-inch-thick pieces. Place the slices on ungreased baking sheets and bake for 11–12 minutes.
- Remove cookies from the baking sheets and let cool completely on a wire rack. Serve & enjoy!
Notes
Nutrition
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Can I make these cookies without store-bought cookie mix?
Yes! You can use homemade sugar cookie dough, but the pre-packaged mix keeps the recipe quick and easy.
Do I have to use green food coloring?
No, the green is optional—it’s mainly for a festive St. Patrick’s Day look. You can skip it or use a natural coloring alternative.
Can I substitute nuts if I don’t have pistachios?
You can, but it will change the flavor. Almonds or cashews could work, though pistachios give the signature taste.
Can I Make Pinwheel Cookies in Advance?
Absolutely! Make the dough and set it aside in the fridge (covered) for up to two days in advance for a faster way to get the cookies completed on a busy day.
Try a few of our other favorite St. Patrick’s Day recipes here:
- Looking for a fun St. Patrick’s Day treat? These Shamrock Hot Chocolate Bombs are the perfect way to add festive color—and a little magic—to your favorite cocoa!
- These St. Patrick’s Day Cookies shaped like shamrocks are an easy, festive treat the whole family will love. Celebrate St. Patrick’s Day the sweet way!
- Indulge in this Mint Chocolate Poke Cake! Made with cake mix, hot fudge, chocolate pudding, and mint whipped cream, then topped with chopped Andes mints—a surprisingly easy treat!
- Celebrate St. Patrick’s Day with this Lucky Charms Leprechaun Snack Mix! Sweet, crunchy, and colorful with Lucky Charms, coconut, almonds, and M&M’s—the ultimate festive treat!
- Sweet, salty, and shamrock-shaped! These Shamrock Pretzels are easy to make, chocolate-covered, and the perfect festive treat for St. Patrick’s Day celebrations.
- If you love pistachios and cookies, these Chewy Pistachio Cookies are a must! Soft, buttery, and loaded with white chocolate chips and chopped pistachios, they’re bursting with flavor in every bite.
Nutty, chocolatey, and shamrock green! These Chocolate Pistachio Pinwheel Cookies are soft, chewy, and the perfect festive treat for St. Patrick’s Day.
Aimee says
I never knew pinwheel cookies were as easy as layer 2 doughs and rolling them together, I definitely want to do that now because it makes them so cute! And I'll have to try adding pistachio pudding to sugar cookies next time I see my dad cause he LOVES pistachio!
Jessica Williams- UDD, Butter with a Side of Bread says
Aimee- the whole process was MUCH easier than I thought it'd be!! Try it!
Ruthie Armstrong says
FOR adorable… love. Thanks so much for coming to party at Super Saturday Show & Tell 🙂 I hope you’ll come again next week. xoxo~ Ruthie
Cindy Kerschner says
So cute Jessica! I'm making these! Thanks for sharing at Foodie Friends Friday!
Shannah @ Just Us Four says
These are so festive and cute! Thanks so much for linking up to the Pinworthy Projects Party this week!
J. Rae says
YUM!<br />I would LOVE it if you shared this in my Spring/Easter Linky Party! You can find it here: http://littlemomprairie.blogspot.com/p/blog-round-up.html
Michael Ann says
These look great! I usually avoid pinwheel cookies because they are dry, but I these look moist and delicious!
Tanu says
i love the look of pinwheels and these look great ! pinning them in my pinwheel board 🙂
Emily says
What a clever idea! I can't wait to try them!<br /><br />~Emily<br />http://tossedsaladlife.com
Shannon Hawk says
These are really cute! My children would love them:) Thanks for sharing!<br />Shannon{Cozy Country Living}<br />http://www.cozycountryliving.com
Jessica Pelasky says
These are super cute!! I pinned them! :)<br /><br />I would love for you to join my Blog Hop and Link Up!<br /><br />http://www.pluckys-secondthought.com/pluckys-blog-hop/<br /><br />http://www.pluckys-secondthought.com/pluckys-link-up-and-a-giveaway/
Christina at I Gotta Create! says
Pretty and they look fairly straightforward to make!<br /><br /><br /><3 Christina @ I Gotta Create!<br />Wildly Original link party is open.
Jessica says
I'm going to try this recipe. I'm your newest follower. I would love for you to stop by my blog sometime.<br />http://viewfromrivermountain.blogspot.com
Emily Thompson says
these turned out great!!! Thanks so much for sharing at Nap-Time Creations' Tasteful Tuesdays… so glad to have you around for the party! I'm pleased to tell you that this recipe is being featured tomorrow in a CELEBRATE GREEN (st. Pats) Round Up! I would LOVE if you would post the featured button on this post to show off your feature and follow via GFC or E-mail if you don't already
Mackenzie says
Jessica- These look delicious! I love pinwheel cookies they look so 'impressive' without all the labor! 🙂 We loved having you join us last week on Saturday Show & Tell on Cheerios and Lattes! You are a Featured Favorite this week and we can't wait to see what you three have been up to this week! <br />Have a great weekend! <br />Mackenzie 🙂
Pint Sized Baker says
This is the fourth recipe I've seen with Pistachio pudding. I'm definitely missing something. Thanks for sharing at Two Cup Tuesday at <a href="http://www.pintsizedbaker.com" rel="nofollow">Pint Sized Baker</a>. I've pinned it!
Lisa says
These look delicious and beautiful! I am going to have my kids make them with me for St. Patrick's Day! Thanks so much for linking up with "Try a New Recipe Tuesday!" I sure hope you will be able to join us again this week! 🙂
Anita Stafford says
These are really cute cookies for St. Patrick's Day! I also have tons of recipes in binders!
Gerri Frank says
As you suggested, I used the package of Betty Crocker Sugar Cookie Mix. The first instruction said to “Divide cookie dough in half.” It never occurred to me to MIX the cookie dough first… I divided the DRY mix and added the nuts and pudding. Then I saw “add green food coloring.” To the dry mix? Something was wrong!! Ugh! Now I had to divide the butter and the flour and mix each bowl separately. What a mess. I’m usually pretty good about catching these things, but I just didn’t this time. If you are using the DRY mix… be sure and follow the instructions for cutout cookies on the package and then divide!! Lesson learned.