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Chocolate Pistachio Pinwheel 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!


  • 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


  • 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!