If you’re looking to dazzle your friends and family with a treat that’s as stunning as it is scrumptious, Chocolate Pistachio Pinwheel Cookies are your ticket to cookie bliss! With their vibrant green-and-chocolate swirl, these cookies are the best of buttery melt-in-your-mouth goodness, rich cocoa notes, and a whisper of nutty pistachio crunch—all swirled into one show-stopping dessert. Whether you’re planning a holiday tray, cookie exchange, or just want to spoil yourself with a fancy afternoon snack, this is the recipe you’ll bake again and again.
Ingredients You’ll Need
Gather your staples and a couple of delightful extras—each ingredient in these Chocolate Pistachio Pinwheel Cookies plays an important role in creating those irresistible layers and their signature swirl. Simple, but each one is essential for flavor, texture, and striking style!
- Unsalted butter (1 cup, softened): The base of the dough, lending rich flavor and that tender, melt-in-your-mouth crumb.
- Granulated sugar (3/4 cup): Adds sweetness and helps create a crisp edge.
- Brown sugar, packed (1/2 cup): Infuses a hint of caramel richness and extra moisture for softness.
- Large eggs (2): Bind everything together and give the cookies lift.
- Vanilla extract (1 teaspoon): Rounds out flavors with a touch of warmth and depth.
- All-purpose flour (2 1/2 cups): Provides structure to hold those beautiful swirls in place.
- Baking powder (1/2 teaspoon): Adds a gentle lift, ensuring the cookies don’t turn out dense.
- Salt (1/4 teaspoon): Balances the sweetness and makes flavors pop.
- Unsweetened cocoa powder (1/3 cup): Delivers bold chocolate flavor and deep color for striking contrast.
- Finely chopped pistachios (1/2 cup): Bring subtle crunch and stunning green color—always use fresh for best flavor!
How to Make Chocolate Pistachio Pinwheel Cookies
Step 1: Cream the Butter and Sugars
Start by grabbing your largest mixing bowl—you’ll need the space! Cream together the softened unsalted butter, granulated sugar, and brown sugar for several minutes, until the mixture is light, pillowy, and pale. This step is key for cookies with a dreamy, tender crumb and gentle rise.
Step 2: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before you add the next. Drizzle in the vanilla extract and beat until the mixture is silky and uniform. Patience pays off here; the dough will bake up even smoother and richer.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This tiny bit of prep ensures even distribution and helps avoid clumps. Gradually add the dry mix to your wet ingredients, stirring until a dough forms and no streaks of flour remain.
Step 4: Divide and Flavor the Dough
Split the dough in half. Into one portion, sift in the cocoa powder and mix until thoroughly chocolatey. Into the second portion, fold in the finely chopped pistachios, ensuring the nuts are evenly distributed. You should now have one chocolate and one pistachio dough, each infused with distinct flavor and color.
Step 5: Roll Out and Chill
Place each dough half between two sheets of parchment paper. Roll both out to equally sized rectangles, each about 1/4 inch thick. Chilling is your friend: slide the dough sheets (still sandwiched in parchment) into the fridge for 20–30 minutes until firm—a chilled dough is the secret to neat pinwheels.
Step 6: Layer and Form the Pinwheel
Gently peel one dough from its parchment, and carefully layer it atop the other (most bakers like pistachio on chocolate for the high-contrast swirl). Press lightly to adhere. Starting from the longer edge, roll the dough up tightly into a log—a little patience here gives the prettiest spiral! Wrap the log in plastic wrap and refrigerate for at least 2 hours until totally firm.
Step 7: Slice and Bake
Preheat your oven to 350°F (175°C). Unwrap the chilled dough and, with a sharp knife, slice into 1/4-inch cookies. Arrange them on a parchment-lined baking sheet, leaving a bit of space between each for spreading. Bake for 10–12 minutes, until the edges are just golden and the swirls look defined.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes to set their shape, then transfer to a wire rack to cool completely. Now is the absolute hardest part—waiting before you dive in! Once cooled, admire your handiwork and enjoy those gorgeous, delicious swirls that make Chocolate Pistachio Pinwheel Cookies so special.
How to Serve Chocolate Pistachio Pinwheel Cookies
Garnishes
A little finish goes a long way: try a light dusting of powdered sugar for extra elegance, or dip half of each cookie in melted chocolate and sprinkle with more crushed pistachios for an extra-celebratory treat. Presentation matters as much as flavor!
Side Dishes
Chocolate Pistachio Pinwheel Cookies shine with a cup of bitter espresso, a glass of cold milk, or some hot green tea. For dessert boards, pair with fresh berries, candied orange peel, or a bowl of vanilla bean ice cream for a crowd-pleasing medley.
Creative Ways to Present
Stack these swirly beauties in clear jars as edible gifts, arrange in rings or geometric patterns on a platter, or sandwich a little pistachio or chocolate ice cream between two cookies for a stunning homemade ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Pistachio Pinwheel Cookies fresh, let them cool fully, then store in an airtight container at room temperature. They’ll stay delicious and tender for up to one week (if they last that long!).
Freezing
These cookies freeze beautifully: either freeze the unbaked dough log, wrapped tightly in plastic and foil, or freeze baked cookies in a zip-top freezer bag. The dough keeps for up to two months—slice and bake from frozen, adding an extra minute or two to the baking time.
Reheating
If you love warm cookies, simply pop baked cookies in a 300°F oven for 2–3 minutes, or microwave for a few seconds. This revives their just-baked magic and melts the chocolate aroma all over again.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can substitute salted butter—just reduce the added salt in the recipe or omit it altogether so the cookies aren’t too salty. This swap won’t change the lovely swirl or the balance of pistachio and chocolate flavors.
How do I prevent the dough from cracking when rolling?
If the dough feels too stiff, let it sit at room temperature for a few minutes before rolling. Rolling between parchment paper and chilling adequately after each step helps ensure a perfectly tight, crack-free log for those impressive pinwheels.
Can I substitute another nut for pistachios?
Absolutely! While pistachios give Chocolate Pistachio Pinwheel Cookies their striking look and unique flavor, you can swap in finely chopped walnuts, pecans, or almonds for a delicious twist—just keep the measurements the same.
What’s the best way to get even, thin cookie slices?
Use a very sharp, thin-bladed knife and chill the dough log until it’s very firm; this makes cutting neat, uniform rounds a breeze. Wipe the blade clean between cuts to keep the swirls sharp and tidy.
Can I double the recipe for a bigger batch?
Definitely! The recipe scales well—just make sure to transport and chill both dough halves on separate sheets. You’ll have even more Chocolate Pistachio Pinwheel Cookies to share, gift, or sneak for yourself.
Final Thoughts
Baking these Chocolate Pistachio Pinwheel Cookies is pure joy—the swirling, the aromas, the anticipation, and most of all, sharing them with people you love. Give them a try and discover how the simplest ingredients, a little patience, and a touch of creativity can make the most memorable (and beautiful) cookies you’ve ever tasted!
Print
Chocolate Pistachio Pinwheel Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes (includes chilling time)
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delicious Chocolate Pistachio Pinwheel Cookies that feature a delightful swirl of chocolate and pistachio flavors. A perfect treat for any occasion!
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Fillings:
- 1/3 cup unsweetened cocoa powder
- 1/2 cup finely chopped pistachios
Instructions
- Cream the butter and sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture until fully incorporated.
- Prepare dough: Divide the dough in half. Mix the cocoa powder into one half and the chopped pistachios into the other. Roll out each dough half between parchment paper into rectangles, then chill for 20–30 minutes.
- Assemble and chill: Place pistachio dough over chocolate dough, roll into a log, wrap, and refrigerate for at least 2 hours.
- Bake: Preheat oven to 350°F (175°C). Slice chilled log into cookies, bake for 10–12 minutes, then cool on a wire rack.
Notes
- You can use roasted, unsalted pistachios for a deeper flavor.
- The dough can be frozen for up to 2 months; slice and bake straight from frozen, adding 1–2 extra minutes to the bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
