Fudgy Pinwheel Cookies Recipe

3 4 4
Fudgy Pinwheel Cookies Recipe
Fudgy Pinwheel Cookies Recipe photo by Taste of Home
Publisher Photo

Fudgy Pinwheel Cookies Recipe

Read Reviews
3 4 4
Publisher Photo
These easy, good looking cookies are one of my favorites for the holiday season.—Ms. Maureen Devlin, Chandler, Arizona
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon 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 vanilla extract

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. In a small bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
Roll dough between two sheets of waxed paper into a 12x10-in. rectangle; transfer to a baking sheet. Refrigerate 30 minutes.
In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Stir in walnuts, milk and vanilla. Remove top sheet of waxed paper; spread dough with filling. Using waxed paper to shape dough, roll up tightly jelly-roll style, starting with a long side. Wrap in plastic; refrigerate 2 hours or until firm.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks. Yield: 4 dozen.
Originally published as Fudgy Pinwheel Cookies in Country Woman Christmas Annual 2008, p68

Nutritional Facts

1 cookie: 125 calories, 8g fat (3g saturated fat), 16mg cholesterol, 71mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon 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 vanilla extract
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. In a small bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
  2. Roll dough between two sheets of waxed paper into a 12x10-in. rectangle; transfer to a baking sheet. Refrigerate 30 minutes.
  3. In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Stir in walnuts, milk and vanilla. Remove top sheet of waxed paper; spread dough with filling. Using waxed paper to shape dough, roll up tightly jelly-roll style, starting with a long side. Wrap in plastic; refrigerate 2 hours or until firm.
  4. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks. Yield: 4 dozen.
Originally published as Fudgy Pinwheel Cookies in Country Woman Christmas Annual 2008, p68

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Reviews forFudgy Pinwheel Cookies

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MY REVIEW
emcook3 User ID: 3449092 102180
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
tiredtex User ID: 2078114 155466
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
bltbananas User ID: 6212799 170943
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
suziethefoodie User ID: 5544582 172701
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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