Chocolate Pistachio Pinwheel Cookies

Picture this: a delicious swirl of rich chocolate and salty pistachios, wrapped up in a buttery, melt-in-your-mouth cookie. Sounds like a dream, right? These Chocolate Pistachio Pinwheel Cookies are as pretty as they are delicious, with their eye-catching spiral pattern and perfect balance of flavors. Whether you’re baking for a holiday, a special occasion, or simply treating yourself to something sweet, these cookies are bound to steal the show. Trust me—once you try these, you’ll be hooked!

Why You’ll Love Chocolate Pistachio Pinwheel Cookies

• Beautiful Swirls: Not only do these cookies taste amazing, but they also have that stunning pinwheel effect that’ll impress anyone who sees them. They’re perfect for gifting or serving at a party.
• Rich & Buttery Flavor: The soft, buttery dough creates the perfect base for the rich chocolate and the crunchy, slightly salty pistachios. It’s an irresistible flavor combination.
• Fun to Make: Rolling up the dough and creating the pinwheel pattern is a fun (and surprisingly easy) process that’ll make you feel like a baking pro.
• Perfect for Every Occasion: From Christmas to birthdays or just a cozy weekend at home, these cookies work for any occasion. They also make a fantastic homemade gift!

Ingredients

Here’s what you’ll need to make these gorgeous, delicious cookies:

• All-Purpose Flour: The base of the dough, giving it structure.
• Butter: The key to making these cookies soft, tender, and flavorful.
• Sugar: For sweetness that balances out the richness of the butter and chocolate.
• Egg: To help bind everything together and create that soft, chewy texture.
• Vanilla Extract: A must for that warm, sweet flavor.
• Baking Powder: To give the cookies a light, airy texture.
• Cocoa Powder: The chocolatey element that creates that decadent swirl.
• Pistachios: The salty, crunchy surprise in every bite. Be sure to chop them finely for the perfect texture.
• Salt: To enhance the flavors and balance the sweetness of the dough.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Prepare the Dough:

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add in the flour, baking powder, and a pinch of salt until a soft dough forms.

2. Divide the Dough:

Split the dough into two equal portions. In one portion, add the cocoa powder and mix until the dough is smooth and evenly colored. In the other portion, gently fold in the chopped pistachios.

3. Roll Out the Dough:

Lay out a large piece of parchment paper or plastic wrap. Roll the chocolate dough into a rectangle (about 1/4-inch thick). Do the same with the pistachio dough.

4. Form the Pinwheels:

Carefully place the pistachio dough on top of the chocolate dough. Use the parchment paper to help you roll the dough into a tight log. Once rolled, wrap it up in the parchment paper or plastic wrap and refrigerate for at least 2 hours to firm up the dough.

5. Slice & Bake:

Preheat your oven to 350°F (175°C). Remove the dough log from the fridge and slice it into 1/4-inch thick rounds. Place the rounds on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake the cookies for about 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

6. Enjoy:

Once cooled, these beautiful cookies are ready to be enjoyed! Their rich chocolate flavor, balanced with the crunch of pistachios, makes them a treat you won’t want to miss.

Nutrition Facts

(Per serving, assuming 12 cookies)

• Calories per serving: 120
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 14g
• Dietary Fiber: 1g
• Sugars: 7g
• Protein: 2g

Preparation Time

• Prep Time: 15 minutes (plus chilling time)
• Cook Time: 10-12 minutes
• Total Time: 2 hours 30 minutes (includes chilling time)

How to Serve Chocolate Pistachio Pinwheel Cookies

• For a Holiday Party: These cookies are a perfect treat to serve at any holiday gathering. Their festive swirls are sure to be a conversation starter!
• With Coffee or Tea: Pair these cookies with a warm cup of coffee or tea for the ultimate snack break.
• As a Gift: Package these cookies up in a cute box or tin for a sweet homemade gift. They’ll make anyone feel special.
• For Kids: While these cookies are a bit grown-up in flavor, kids love the fun pinwheel pattern and the combo of chocolate and pistachios.

Additional Tips

• Don’t Overroll: When you roll the dough, don’t press too hard to keep the layers from blending together. You want the swirl to remain distinct.
• Chill the Dough Well: The dough needs to chill in the fridge to help it firm up and make it easier to slice. If you’re short on time, try popping it in the freezer for 30 minutes instead.
• Try Different Nuts: If pistachios aren’t your thing, feel free to substitute with walnuts or almonds for a different texture and flavor.
• Make Them Ahead: These cookies freeze really well. After slicing, you can freeze the dough rounds and bake them later when you’re craving a fresh batch.

FAQ Section

Q1: Can I use salted pistachios?
A1: Absolutely! Just reduce or omit the added salt in the dough since salted pistachios will add some extra saltiness.

Q2: Can I make the dough ahead of time?
A2: Yes! You can prepare the dough and refrigerate it for up to 3 days. You can even freeze the dough for up to 3 months, so they’re ready to bake whenever you want.

Q3: How do I store these cookies?
A3: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the freezer for up to 3 months.

Q4: Can I make these cookies without nuts?
A4: Yes! You can make these cookies nut-free by skipping the pistachios and just using the chocolate dough. They’ll still be delicious!

Q5: How can I make the swirl more defined?
A5: To get a more defined swirl, try rolling the dough more tightly and making sure the layers don’t overlap too much. Be gentle when rolling to keep the pattern intact.

Q6: Can I add more flavor to the dough?
A6: Absolutely! You can add a dash of cinnamon, vanilla, or even a hint of orange zest to the dough for an extra layer of flavor.

Q7: What’s the best way to slice the dough?
A7: Use a sharp knife to cut the dough into thin slices. If it’s too soft after chilling, let it sit at room temperature for a few minutes before slicing.

Q8: How can I make the cookies even more chocolatey?
A8: You can mix in mini chocolate chips or drizzle melted chocolate over the cooled cookies for an extra chocolatey finish.

Q9: Can I use a different type of flour?
A9: You can experiment with whole wheat flour or gluten-free flour. Keep in mind that the texture may be slightly different.

Q10: How many cookies does this recipe make?
A10: This recipe makes about 24 cookies, depending on how thick you slice the dough. It’s perfect for sharing!

Conclusion

These Chocolate Pistachio Pinwheel Cookies are a treat for both the eyes and the taste buds! With their delicate swirl of chocolate and pistachio and their melt-in-your-mouth texture, they’re sure to be a hit at any gathering or with anyone who loves a good cookie. And don’t forget how fun they are to make! From the swirl pattern to the rich flavors, these cookies will quickly become a baking favorite. Give them a try—you won’t be disappointed!

Print