Chocolate Pistachio Pinwheel Cookies are an impressive looking cookie that tastes great and fits in well with the festive green celebrated on St. Patricks Day!
Making Pistachio Pudding Cookies
These are some of the best pistachio cookies out there simply because they’re delicious, beautiful and incredibly easy to make. Thanks to the storebought cookie dough and the box of Pistachio flavored Jello pudding, you have such soft and chewy pistachio cookies that everyone will enjoy. The chocolate is, of course, a nice touch too.
I originally got the idea for this recipe from Parents.com, but that was practically decades ago by now. I’m pretty glad I found it because these chocolate pistachio cookies are definitely unique. Not to mention it’s a great St. Patricks Day dessert that doesn’t feel “overdone.”
Can I Make These Cookies Gluten Free?
Yes! To make this easy pistachio cookie recipe gluten free all you have to do is use an already gluten free cookie dough! This super simple substitution should be all that is needed.
Do I Have to Use Wax Paper?
While you could possibly get away with using plastic wrap, freezer paper or even parchment paper, wax paper works best. It’s less likely to stick to the dough and it helps to give a smooth texture to the dough.
Chocolate Pistachio Pinwheel Cookies Ingredients
-1 tube (16-1/2 ounces) refrigerated sugar cookie dough {I used a package of Betty Crocker Sugar Cookie mix since I don’t normally buy the cookie dough tubes!}
-3 TBSP instant pistachio pudding
-2 TBSP finely chopped pistachios
-6 drops green food coloring
-1/4 cup unsweetened cocoa powder
-2 TBSP light-brown sugar
How to Make Chocolate Pistachio Pinwheel Cookies
Divide the cookie dough in half.
With one half, mix in the pistachio pudding, chopped pistachio nuts, and green food coloring. Shape the dough into a small rectangle, wrap in plastic and then refrigerate for 1 hour.
With the other half, mix in the cocoa powder and the brown sugar into the remaining dough. Shape into a small rectangle, wrap in plastic and refrigerate for 1 hour.
Roll out the pistachio dough between 2 sheets of waxed paper to a 12 x 8-inch rectangle. {Or as close as you can to that. I never seem to get mine into a rectangle. Oval was a better description! Even still, it worked!}
Repeat with the chocolate dough. Remove the top sheet of waxed paper from the chocolate dough.
Remove the top sheet of waxed paper from the pistachio dough and place it on top of the chocolate dough. Using your rolling pin, roll the doughs together lightly. You don’t want to merge them into one, just simply adhere them together a bit.
Peel off the top sheet of waxed paper. Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll.
This was easier than I thought it’d be! Right when you start, make sure the whole long side of the dough tucks into itself tightly. Then just pull the wax paper, encouraging the dough to roll, tucking it as needed. Wrap in the excess wax paper and refrigerate for 2 hours.
Heat oven to 350 degrees F. Using a long, thin knife, slice the dough into 1/4-inch-thick slices. Place on ungreased baking sheets and bake at 350 degrees F for 11 to 12 minutes.
Remove from baking sheets and cool completely on a wire rack.
Chocolate Pistachio Pinwheel Cookies
Ingredients
- 1 tube 16-1/2 ounces refrigerated sugar cookie dough {I used a package of Betty Crocker Sugar Cookie mix since I don’t normally buy the cookie dough tubes!}
- 3 TBSP instant pistachio pudding
- 2 TBSP finely chopped pistachios
- 6 drops green food coloring
- 1/4 cup unsweetened cocoa powder
- 2 TBSP light-brown sugar
Instructions
- Divide cookie dough in half. Into one half mix in the pistachio pudding, chopped pistachio nuts and green food coloring. Shape into a small rectangle; wrap in plastic and refrigerate for 1 hour.
- Mix the cocoa powder and the brown sugar into the remaining dough. Shape into a small rectangle, wrap in plastic and refrigerate 1 hour.
- Roll out the pistachio dough between 2 sheets of waxed paper to a 12 x 8-inch rectangle. {Or as close as you can to that. I never seem to get mine into a rectangle. Oval was a better description! Even still, it worked!} Repeat with the chocolate dough. Remove top sheet of waxed paper from the chocolate dough. Remove the top sheet of waxed paper from the pistachio dough and place on top of the chocolate dough. Using your rolling pin, roll the doughs together lightly. You don’t want to merge them into one, just simply adhere them together a bit.
- Peel off the top sheet of waxed paper. Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll. This was easier than I thought it’d be! Right when you start, make sure the whole long side of the dough tucks into itself tightly. Then just pull the wax paper, encouraging the dough to roll, tucking it it as needed. Wrap in the excess wax paper and refrigerate for 2 hours.
- Heat oven to 350 degrees F. Using a long, thin knife, slice dough into 1/4-inch-thick slices. Place on un-greased baking sheets and bake at 350 degrees F for 11 to 12 minutes.
- Remove from baking sheets and cool completely on a wire rack. Enjoy!
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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.
Can I Freeze Pistachio Pinwheel Cookies?
Yes, you can! Just place the completely cooled cookies into a freezer-friendly storage container or plastic bag and leave them there for up to 3 months. To thaw and eat, just place the cookies you want to eat on the counter for a few minutes to come to room temperature and thaw.
If you love these Chocolate Pistachio Pinwheel Cookies, be sure to try out a few of our other favorite cookie recipes as well!
- Mint Chocolate Pudding Cookies
- Best Peanut Butter Chocolate Chip Cookies
- Raspberry Meltaway Cookies
- Cookies & Cream Cookies
- Peanut Butter Fudge Cups
- Cherry Chocolate Chip Cookies
- Snickerdoodle Apple Pie Cookie Cups
- Ginger Spice Cookies
- Strawberry Cake Mix Cookies
- Double Chocolate Mint Cookies
- Pumpkin Spice Snickerdoodle Cookies
- Hot Cocoa Cookies
- Almond Crescent Cookies
- Lemon Butter Cookies
Chocolate Pistachio Pinwheel Cookies combine chocolate and pistachio flavors into a simple, but delicious and impressive cookie recipe that is perfect 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.