Fudgy Pinwheel Cookies Recipe
Fudgy Pinwheel Cookies Recipe photo by Taste of Home

Fudgy Pinwheel Cookies Recipe

Publisher Photo
These easy, good looking cookies are one of my favorites for the holiday season.—Ms. Maureen Devlin, Chandler, Arizona
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 30 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg yolk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • 1 cup finely chopped walnuts
  • 1/3 cup sweetened condensed milk
  • 1 teaspoon McCormick® Pure Vanilla Extract

Nutritional Facts

1 cookie equals 125 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 71 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
  2. Roll out dough into a 12x10-in. rectangle between two sheets of waxed paper; transfer to a baking sheet. Refrigerate for 30 minutes.
  3. In a small microwave-safe bowl, melt chocolate chips and shortening. Stir in the walnuts, milk and vanilla. Remove waxed paper from dough; spread with filling. Tightly roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.
  4. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Fudgy Pinwheel Cookies in Country Woman Christmas Annual 2008, p68

Nutritional Facts

1 cookie equals 125 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 71 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Fudgy Pinwheel Cookies

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Dec. 20, 2013

"Sorry but did not care for this cookie. Like one other person had said you have to add more flour, I had to add 1/2 cup more otherwise the dough was so sticky and wet there is no way you can roll it out. The fudge filling I did not care for either, you use Simi sweet choc chips and to me it was just a bit to bitter. When I went to cut the cookie the dough would just fall apart on a lot of the cookies. Out of two batches I had to waist almost half of what I made. What did turn out my husband liked. But not worth the trouble to make again."

MY REVIEW
Reviewed Dec. 19, 2011

"There had to have been a mistake in this recipe. ONe cup of flour was not enough for the amount of butter. When it baked, the cookies did not hold together and just spread out. I Had to throw these cookies out and was not happy. Time and money wasted. I hope the editors of Taste of Home look at these reviews and make some changes. For now they their followers an apology."

MY REVIEW
Reviewed Dec. 8, 2011

"My son asked me to leave out the walnuts, I did and these cookies were a big hit. They look great and taste great. I am sure they are fine with the nuts as well."

MY REVIEW
Reviewed Jan. 4, 2011

"These cookies did taste great but what a lot of work! It also took a lot of time so I would make these once a year but not on a regular basis. They also burn really easily so keep an eye on them. Make sure they are all exactly the same thickness because if they are thinner at all, they will burn like mine did."

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