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Cocoa Pistachio Pinwheels Recipe

Delight your taste buds with these stunning Cocoa Pistachio Pinwheels! Perfect for using up leftover cookie dough (fundraisers, anyone?), these elegant swirls combine the rich flavor of cocoa with the delightful crunch of pistachios. A show-stopping dessert that's surprisingly easy to make. (Note: Contains nuts.)

Prep Time 180 mins
Cook Time 32 mins
Calories 57.1 kcal
Protein 1g
Rating 4.0 (2 Reviews)
Cocoa Pistachio Pinwheels 28

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cocoa Pistachio Pinwheels

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How to Make Cocoa Pistachio Pinwheels

  1. Divide the cookie dough in half.
  2. In one half, knead in 1 (3.4 oz) package pistachio pudding mix, 1/2 cup chopped pistachios, and a few drops of green food coloring until evenly distributed.
  3. Shape the pistachio dough into a 12x8 inch rectangle.
  4. Wrap in plastic wrap and refrigerate for 1 hour.
  5. In the remaining dough, knead in 1/4 cup unsweetened cocoa powder and 1/4 cup packed brown sugar until combined.
  6. Shape the chocolate dough into a 12x8 inch rectangle, wrap in plastic wrap and refrigerate for 1 hour.
  7. On a lightly floured surface, roll out the chilled pistachio dough between two sheets of waxed paper to a 12x8 inch rectangle.
  8. Repeat with the chocolate dough, using a ruler to ensure straight edges.
  9. Carefully peel off the top sheet of waxed paper from the chocolate dough.
  10. Peel off the top and bottom sheets of waxed paper from the pistachio dough and place it on top of the chocolate dough, leaving a 1/4-inch edge of chocolate showing on one long side.
  11. Starting with a long side, tightly roll up the dough layers like a jelly roll, using the bottom waxed paper sheet as a guide. Remove the waxed paper as you roll.
  12. Roll the pinwheel as tightly as possible to create a neat spiral.
  13. Wrap the rolled dough in plastic wrap and refrigerate for 2 hours.
  14. Preheat oven to 350°F (175°C).
  15. Using a sharp knife, cut the chilled dough into 1/4-inch thick slices.
  16. Place slices on ungreased baking sheets, leaving some space between each pinwheel.
  17. Bake for 12-15 minutes, or until edges are lightly golden brown.
  18. Remove from baking sheets and let cool completely on a wire rack before serving.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

12g

Fat

3g

Carbs

2g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Hand Formed Cookies Rolled Cookies Desserts Refrigerator Cookies And Brownies Equipment