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
Scale
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
