Chocolate and Toffee Pecan Pinwheel Cookies

I’m on a puff pastry kick. This latest recipe is a spin on the traditional pinwheel cookie recipe using puff pastry. It’s fast and easy and the puff pastry along with the salted pecans gives this updated classic cookie a sweet and salty combo. Alongside the pecans are some toffee chips and mini chocolate chips all tossed in brown sugar and cinnamon.

Chocolate and Toffee Pecan Pinwheel Cookies


There you have it your weekend ease in less than 30 minutes. Go ahead and serve it for breakfast. I mean seriously isn’t the flakiness of that pinwheel cookie begging to be consumed with your weekend breakfast cup of coffee.

Hit the jump to Endless Simmer for the recipe and a quick step-by-step picture tutorial to make this recipe.

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  1. says

    Naomi – these look great – as do the pockets a few posts back – for some reason – I don’t see the updates on FB when you have a new post – do you have a e-mail delivery subscription? I click here and am surprised to see 4 entries I missed!


  2. says

    Mouth watering pictures. How long do they last? I’m planning of making them and bringing some on a camping. Thanks for such an awesome recipe.


    • Naomi replied: — April 15th, 2012 @ 3:15 pm

      Hi Anne Marie – They are best consumed the day of. Any time after that the puff pastry starts to become chewy rather than staying light and flaky. They don’t taste bad, just a different texture.


  3. says

    I find it so hard to stay away from puff pastry! Although I feel a little guilty after eating a lot of those yet, I find these are so comforting :)


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