Chocolate Pistachio Pinwheel Cookies

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.

Prep Time10

Cook Time12

Chill Time1

Total Time1 22

Course: Desserts

Cuisine: American

Keyword: Chocolate Pistachio Pinwheel Cookies, Pinwheel Cookies

Servings: cookies

Calories: 98kcal

Author: Jessica & Nellie

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

Chocolate Pistachio Pinwheel Cookies are best fresh but can be stored: 3–4 days at room temperature in an airtight container, up to a week in the fridge, or 2–3 months in the freezer—just thaw before serving to keep them soft and chewy.

Nutrition