nutella pinwheels

These are so delicious and so easy! The recipe comes from my absolute favorite cooking book, The America’s Test Kitchen Quick Family Cookbook.   Seriously, if you only ever buy one cook book- just one- buy this one!

Each section of the cookbook (poultry, beef, soups and stews, pasta, cookies, etc..) has recipes that are under 45 minutes and then a page devoted to for cutting corners (ex. “Putting store-bought cookie dough to work” or “putting cooked shrimp to work”).

I guess this post is really about this cookbook and why I think you should get it.

This recipe is from the “Putting store-bought cookie dough to work” page but you could make these even more delicious by making the sugar cookie dough from scratch.

Nutella Pinwheels:


1 package Pillsbury Sugar Cookie dough (16.5 oz.)

1/3 cup Nutella

1.)  Preheat oven to 350*.  Roll sugar cookie dough (they suggest Pillsbury’s Refrigerated sugar cookie dough)  into an 11 x 8 rectangle between 2 sheets of parchment paper.

2.)  Remove the top parchment paper and spread with 1/3 cup Nutella, leaving a 1/4 inch border at edges.  Working from short side, roll dough tightly into a log and pinch seam; wrap with plastic wrap and freeze for 20 minutes.

3.)  Trim log ends (and eat) then slice into 1/2 inch-thick cookies; place cookies 1 inch apart on 2 parchment-lined baking sheets.  Bake for about 12 minutes or until lightly golden.