There’s something enchanting about swirled treats, and none deliver quite like Chocolate Pistachio Pinwheel Cookies. These eye-catching cookies bring together the richness of chocolate and the nutty charm of pistachios in a tender, buttery pastry. The contrast of the emerald-green swirl against the deep cocoa is as delightful for the eyes as the palate, making them an instant favorite for cookie swaps, festive platters, or whenever you crave a showstopping sweet. With their impressive look and irresistible, layered flavor, they’re guaranteed to steal the spotlight at any gathering!
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be surprised at just how simple the ingredient list is for these Chocolate Pistachio Pinwheel Cookies. Each one plays a starring role, building texture, flavor, and charm — don’t skip a thing!
- Unsalted butter (1 cup, softened): Provides a rich, tender base and ensures a melt-in-your-mouth crumb.
- Granulated sugar (3/4 cup): Sweetens the dough and helps create a delightful crisp edge.
- Large egg (1): Binds everything together, giving the cookies structure and chew.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out both the chocolate and pistachio flavors.
- All-purpose flour (2 1/4 cups): The backbone of the cookie, giving substance and tenderness.
- Salt (1/4 teaspoon): Balances all the sweetness and enhances the flavors.
- Unsweetened cocoa powder (2 tablespoons): Delivers decadent chocolate notes and creates that striking swirl.
- Finely ground pistachios (1/3 cup): Packs the dough with pure pistachio flavor and a subtle crunch.
- Green food coloring (1–2 drops, optional): Boosts the visual wow factor, making the pistachio swirl pop!
How to Make Chocolate Pistachio Pinwheel Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and granulated sugar together until fluffy and pale, about 2–3 minutes. This step is the secret to that delicate, light texture — don’t rush it! Once you see the mixture lighten and look aerated, you’re on the right path.
Step 2: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, continuing to mix until smooth. This helps emulsify the mix, giving your dough the structure it needs so your pinwheels hold their swirl.
Step 3: Combine Dry Ingredients and Form Dough
In a separate bowl, whisk the flour and salt together to ensure even distribution. Gradually add the dry mix to your wet ingredients, mixing on low speed or by hand until you have a smooth, cohesive dough. Avoid overmixing to keep the cookies tender.
Step 4: Divide and Flavor the Dough
Split the dough evenly into two portions. Flavor one half with unsweetened cocoa powder, mixing thoroughly to create a chocolate dough. In the other half, mix in the finely ground pistachios and, if you’re after extra color, a drop or two of green food coloring. Stir until the dough is evenly tinted and the pistachio aroma comes through.
Step 5: Roll Out and Chill
Roll each dough half between two sheets of parchment paper into rectangles about 1/4-inch thick and relatively equal in size. Pop both flattened doughs into the fridge to chill for 20–30 minutes — this makes them easy to layer and prevents sticking during assembly.
Step 6: Assemble the Pinwheel Log
Remove the top sheets of parchment, carefully stack one rectangle onto the other, and gently press so they adhere. Starting with the long edge, tightly roll the dough into a log, using the bottom parchment to guide you. Wrap the log in plastic wrap and refrigerate for at least 1 hour, until very firm. This step is key for those perfect spirals!
Step 7: Slice and Bake
Preheat your oven to 350°F (175°C). Unwrap the chilled dough and, using a sharp knife, slice into 1/4-inch rounds. Space the cookies out on a parchment-lined baking sheet — they won’t spread much, but a little breathing room is good. Bake for 10–12 minutes, until set at the edges but still pale in the center. Allow them to cool on the sheet for 5 minutes before transferring them to a wire rack to finish cooling (if you can wait, that is!).
How to Serve Chocolate Pistachio Pinwheel Cookies
Garnishes
If you want to take your Chocolate Pistachio Pinwheel Cookies to the next level, try rolling the dough log in finely chopped pistachios before chilling. The crust of emerald green adds crunch and flair. Right before serving, a gentle dusting of powdered sugar gives a snowy effect, perfect for holidays or special occasions.
Side Dishes
These cookies love company! Pair them alongside a cup of bold espresso, a scoop of vanilla bean ice cream, or a tangy bowl of fresh berries. Their rich chocolate and lively pistachio flavors also contrast beautifully with salty snacks like roasted nuts or cheese boards, making them a fun addition to dessert spreads.
Creative Ways to Present
Chocolate Pistachio Pinwheel Cookies are already stunning, but you can boost their appeal by stacking them in clear jars for gifting or fanning them on a cake stand for parties. Tie a few together with twine for a sweet edible favor, or skewer them onto lollipop sticks for a whimsical dessert display at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, store Chocolate Pistachio Pinwheel Cookies in an airtight container at room temperature. They stay fresh and tender for up to a week (if you can resist them that long!). Place wax paper between layers to prevent sticking and preserve their pretty swirls.
Freezing
Want cookies on demand? Both the raw dough log and baked cookies freeze beautifully! For dough, wrap the log tightly in plastic and foil, then place in a zip-top bag. Slice and bake straight from the freezer, just adding a minute or two to the bake time. Baked cookies can be frozen in single layers — thaw on the counter before devouring.
Reheating
There’s no need to reheat these cookies, as they’re delicious at room temperature. However, if you love a warm cookie, pop a few in a 275°F (135°C) oven for 2–3 minutes, just until gently warmed through. This revives their aroma and makes the chocolate swirl extra enticing!
FAQs
Can I make Chocolate Pistachio Pinwheel Cookies nut-free?
You can swap the ground pistachios for finely ground sunflower seeds or pumpkin seeds for a nut-free version, though the flavor and color will change slightly. Keep in mind, without pistachios, the signature taste will shift.
My dough is too soft to roll. What can I do?
If the dough feels sticky or messy, simply chill it a bit longer in the fridge. Working with cold dough makes rolling and shaping much easier and gives you those clean, distinct swirls.
Can I use store-bought pistachios that are salted?
It’s best to use unsalted pistachios to control the flavor, but if you’re in a pinch, just reduce or omit the added salt in the recipe. Make sure to taste the dough to adjust as needed.
Is food coloring necessary for Chocolate Pistachio Pinwheel Cookies?
Nope! The green food coloring is purely for drama and fun. The pistachio flavor shines on its own, so feel free to skip or use just a tiny drop for a more natural look.
Why do my swirls come out uneven?
Often, uneven swirls happen if the dough rectangles aren’t the same size or thickness, or if the dough starts getting too soft before rolling. Patience in chilling and a careful hand while rolling are your friends for neat, pretty pinwheels!
Final Thoughts
If you’re looking for a treat with both wow-factor and home-baked love, you truly can’t go wrong with Chocolate Pistachio Pinwheel Cookies. They’re a delight to make, share, and eat — so go ahead, whip up a batch, and let the swirls steal the show at your table!
Print
Chocolate Pistachio Pinwheel Cookies Recipe
- Total Time: 1 hour 45 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Pistachio Pinwheel Cookies are a delightful treat with a striking appearance. The combination of rich chocolate dough swirled with vibrant green pistachio dough creates a visually appealing and delicious cookie perfect for any occasion.
Ingredients
For the Chocolate Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
For the Pistachio Dough:
- 1/3 cup finely ground pistachios
- 1–2 drops green food coloring (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Blend Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add to the wet ingredients to form a smooth dough.
- Prepare Dough: Divide the dough in half. Mix cocoa powder into one half and ground pistachios and food coloring into the other half.
- Roll and Chill: Roll each dough portion into rectangles, chill, stack, roll into a log, and chill again.
- Bake: Slice the log, place cookies on a baking sheet, and bake until set.
- Cool and Serve: Cool on a wire rack before serving.
Notes
- For a festive touch, roll the dough log in finely chopped pistachios before chilling.
- The dough can be frozen for up to 2 months; adjust bake time accordingly when slicing and baking from frozen.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
