COLORFUL
Christmas Wreath Cookies are a delightful addition to the holiday season! Chocolatey pinwheels dipped in green chocolate are then festively decorated like little wreaths. Without having to turn on your oven, you can have a delicious treat with this 30-minute recipe.
Table of contents
Why You’ll Love this Recipe
- In just 30 minutes, you can have festive cookies with a handful of easy-to-find ingredients.
- There’s no baking required, so you can use that oven space for other goodies!
- Kids have so much fun decorating these Christmas wreath cookies!
Christmas Wreath Cookies Ingredients
- Pinwheel Cookies, Marshmallow Chocolate
- Twizzlers Pull ‘N’ Peel
- Green Melting Chocolate Wafers
- Green and Red Christmas Sprinkles
*see recipe card for amounts
How to Make Christmas Wreath Cookies
Step 1: Start by putting the pinwheel cookies in the freezer to harden up before decorating.
Step 2: Next, pull apart the Twizzlers so you have 12 individual strings. Tie each one into a small bow and set these aside.
Step 3: Melt the green wafers using the package directions. Do not overheat.
Step 4: Then, take the cookies out of the freezer. Doing so one at a time, hold a pinwheel upside down and dip it into the green chocolate to coat just the top of the cookie, then place it on a cooling rack.
Step 5: Before the chocolate hardens, place one bow on the top of the wreath and add Christmas-colored sprinkles to the rest of the cookie. Repeat this process for each cookie.
Storage and Re-heating Notes
These cookies store well and be made ahead of time!
IN THE FRIDGE: Store these cookies wrapped in the fridge and enjoy for up to 3 days.
IN THE FREEZER: Store these cookies in the freezer for up to 3 months in a sealed container.
Helpful Tips & Substitutions
I like using the bunny ear to tie the bows.
Feel free to try this recipe with another of your favorite pinwheel-esque cookies.
Just in case the green chocolate drips, put a sheet of wax paper or parchment under your cooling rack for easy cleanup.
Try Some of My Other Favorite Holiday Recipes
EQUIPMENT
- Cooling Rack
- Microwaveable Bowl
INGREDIENTS
- 12 oz Pinwheel Cookies, marshmallow chocolate
- 2 oz Twizzler Pull 'N' Peels, 12 individual strings
- 6 oz green melting chocolate wafers
- green and red Christmas sprinkles
INSTRUCTIONS
- Start by putting the pinwheel cookies in the freezer to harden up before decorating.
- Next, pull apart the Twizzlers so you have 12 individual strings. Tie each one into a small bow and set these aside.
- Melt the green wafers using the package directions. Do not overheat.
- Then, take the cookies out of the freezer. Doing so one at a time, hold a pinwheel upside down and dip it into the green chocolate to coat just the top of the cookie, then place it on a cooling rack.
- Before the chocolate hardens, place one bow on the top of the wreath and add Christmas-colored sprinkles to the rest of the cookie. Repeat this process for each cookie.
NOTES
- I like using the bunny ear to tie the bows.
- Feel free to try this recipe with another of your favorite pinwheel-esque cookies.
- Just in case the green chocolate drips, put a sheet of wax paper or parchment under your cooling rack for easy cleanup.