Get ready to tantalize your taste buds with the most irresistible sweet treat that will make your kitchen smell like dessert heaven! These Maple Pecan Chocolate Pinwheels are not just cookies - they're a magical swirl of decadent flavors that will transport you to a world of pure indulgence. Imagine biting into a perfectly golden, buttery pinwheel with ribbons of rich chocolate and crunchy pecans that literally melt in your mouth. Whether you're a baking novice or a seasoned pro, these show-stopping cookies are guaranteed to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 pinwheels
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips
- 1/4 teaspoon salt
Instructions
- Soften the unsalted butter at room temperature for about 30 minutes before beginning preparation.
- In a large mixing bowl, cream the softened butter until smooth and light, using an electric mixer on medium speed for approximately 2-3 minutes.
- Gradually add maple syrup to the creamed butter, mixing until fully incorporated and creating a uniform consistency.
- Sift the all-purpose flour and salt together, then slowly fold into the butter-maple mixture until a soft dough forms.
- Place the dough between two sheets of parchment paper and roll into a rectangular shape approximately 1/4 inch thick.
- Refrigerate the rolled dough for 15 minutes to firm up and make handling easier.
- Melt the chocolate chips using a double boiler or microwave, stirring until smooth and glossy.
- Remove chilled dough from refrigerator and spread melted chocolate evenly across the surface, leaving a small border around the edges.
- Sprinkle chopped pecans over the chocolate layer, ensuring even distribution.
- Carefully roll the dough tightly from the long side, creating a log shape, using the parchment paper to assist in rolling.
- Wrap the rolled dough in plastic wrap and chill in the refrigerator for 1 hour to set.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the chilled dough log and slice into 1/2-inch thick pinwheel rounds using a sharp knife.
- Place pinwheel slices on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 20-25 minutes, or until edges are lightly golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled pinwheels in an airtight container at room temperature for up to 5 days.
Tips
- • Make sure your butter is truly at room temperature for the smoothest dough consistency • Chill the dough thoroughly - this helps prevent spreading and maintains the pinwheel shape • Use a sharp, clean knife when slicing to get perfect, uniform rounds • Don't overbake! Watch for light golden edges to keep cookies tender • For extra decadence, drizzle melted chocolate over cooled cookies • Store in an airtight container with parchment between layers to prevent sticking • These cookies actually taste better the next day as flavors develop and meld together • Can be frozen for up to 3 months if wrapped carefully in plastic wrap
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 1g
Fat: 9g
Saturated Fat: g
Cholesterol: 15mg
