Walnut chocolate cookie recipe is the best for your upcoming winter parties. This Walnut Chocolate Pinwheel Cookie recipe is well loved. Make it for your next cookie exchange or for your holiday place and I promise, it’s going to be a hit. I am thrilled to announce that I am a 2019 Reynolds Kitchens Ambassador.
These “cookies” are very popular for christmas parties . Practically every cookie tray has this delicious treat. I had this years ago at a party and asked the host to send me the recipe and she did. I asked my friend what she called them and she said they were “chocolate nut cookies.” I asked another friend and he said they were “chocolate slices.”
They do remind me of pinwheels too, but I decided to call them Walnut chocolate pinwheel cookie I. think that’s the most accurate description :).There were 2 surprise ingredients: 1 being condensed milk, but the most surprising was the cream cheese in the crust. And what a delicious, flaky crust it is! You will love it!
They are the perfect combination of delicious, fun to make, and unique enough to stand out in a sea of chocolate chip cookies recipes.
HOW TO MAKE Walnut Chocolate PINWHEEL COOKIES
Pinwheel cookies are one of those recipes that seems a lot harder than it really is — in reality, these are pretty darn easy. The dough is mixed together in a food processor, like any standard cookie dough. Once it comes together, split the dough in half and Then refrigerate.
The key to getting good, defined pinwheel swirls is always working with cold dough. We’ll chill three times in this recipe:
- Chill the dough after mixing together. Form into rectangles, wrap in Reynolds wrap, and chill for at least 30 minutes.
- Chill the dough again after rolling up into a pinwheel. This helps the dough keep its round shape — don’t forget to roll it a few times to ensure the bottom doesn’t flatten!
Because there’s so much chilling involved, these are perfect cookies to break up and make over several days (or weeks – or months!). The dough can be refrigerated at each step for quite a while, and the final rolled dough can even be frozen for months. I’ve been known to keep a few rolls of these in my freezer at all times, just in case the cookie bug strikes!
- roll out the dough separately, into a rectangular-ish shape.
- Spread the melted condensed milk, chocolate and nuts.
- Lift the long edge of the dough up from the counter using a bench scraper or spatula.
- Start to roll the dough away from you, carefully rolling both sides of the dough.
- Roll the whole way and press the edge down to seal.
- Wrap in plastic wrap and transfer to the refrigerator or bake immediately and cut the roll before it cools completely.
Use of Reynolds Kitchens Quick Cut Plastic Wrap for meal prep and to make Walnut chocolate pinwheel cookie
Reynolds Kitchens is eliminating plastic wrap headaches for good with the new Reynolds Kitchens Quick Cut
Plastic Wrap with built-in slide cutter to help make plastic wrap usage frustration-free!
Reynolds Kitchens is committed to making plastic wrap usage frustration-free with a series of new features
including a built-in slide cutter, which makes dispensing plastic wrap easy, and a grip strip that keeps the roll in
place so it’s always ready for your next use.
Reynolds Kitchens Quick Cut Plastic Wrap also has a starter edge that makes it easy to find the start of the role
and built-in end tabs to keep the roll securely in place during use.
Reynolds Kitchens Quick Cut Plastic Wrap has a long lasting tight seal to keep food fresh—perfect for meal
prepping!
- Ingredients
- Doug/Crust
- 1 (8 oz.) package cream cheese, softened
- ½ lb. (2 sticks) margarine
- 3 cups flour
- Chocolate Filling
- 1 (12 oz.) package chocolate chips
- 1 (14 oz) can condensed milk
- 1 cup walnuts, chopped
- ¼ tsp. vanilla extract
- ¼ tsp. cinnamon
- Instructions
- Knead dough/crust ingredients together, wrap in a reynolds kitchen quick cut plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees F.
- Divide the dough into 2 even sections. Roll dough/crust out on a flat surface sprinkled with powdered sugar (not flour) to ¼ inch thickness in a circle.
- Place filling ingredients in medium saucepan and cook on low heat until chocolate is melted.
- Spread chocolate filling evenly over the top of the dough circles.
- Roll up and put each log on an ungreased cookie sheet.
- Bake 20 minutes.
- Allow to cool 30 minutes and slice into even cookies.
If you make this Walnut Chocolate Pinwheel cookie, make sure to rate the recipe and tag me social media at #foodfashionparty.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
Stay in touch for more delicious food on Instagram and Pinterest. Follow on Snapchat (@ashfoodfashion) for daily doses of food.**
Nice Post