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Pile of fresh baked chocolate peppermint pinwheel cookies
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Peppermint Pinwheel Cookies

Chocolate and peppermint infused dough rolled together in a beautiful pinwheel shape.
Prep Time30 minutes
Cook Time12 minutes
Chill Time1 hour 30 minutes
Servings: 35 cookies

Ingredients

  • 3 cups flour
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1 cup butter
  • 1 cup sugar
  • 1 egg (beaten)
  • 1 tbsp milk

For the Peppermint Dough

  • 1 egg yolk
  • 1 tsp peppermint extract
  • 1/2 cup crushed peppermint candies/candy canes

For the Chocolate Dough

  • 3 oz unsweetened chocolate (melted)
  • 1 tsp vanilla extract

Instructions

  • In a medium sized bowl, sift together flour, baking powder and salt.
  • In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
  • Add 1 egg and 1 tablespoon of milk, and beat to combine.
  • Add the dry ingredients and stir until combined.
  • Remove the dough from the bowl and divide it into two equal halves.
  • Add one half back to the bowl and add the egg yolk, peppermint extract and crushed candy canes. Stir until combined. Remove the dough from the bowl and set aside.
  • Place the other half of the dough in the mixing bowl. Add the melted chocolate and vanilla extract and stir until combined. Remove the dough from the bowl.
  • Shape each half of the dough into a disc and chill in the fridge for about 20-30 minutes.
  • Take the chocolate dough and roll it out onto a lightly floured surface (or onto a sheet of parchment paper) to 1/4 inch thickness. Roll it into a long rectangular shape about 6 inches wide.
  • Take the vanilla peppermint dough and roll it out the same size and shape as the chocolate dough.
  • Lay the sheet of peppermint dough on top of the sheet of chocolate dough. Use a rolling pin to gently roll over the stacked dough sheets to press them together.
  • Roll the now stacked dough into a log shape (starting along the longest side, so the log is nice and long). Wrap in a sheet of parchment paper and twist the ends together tightly. Place the log in the fridge to chill for at least an hour.
  • Once the dough has chilled and firmed up, pre-heat your oven to 375°F. Take the dough log out of the fridge and unwrap it from the parchment. Use a sharp knife to cut the log into 1/4 inch thick slices.
  • Place the dough slices about 2 inches apart on a parchment lined baking sheet and baked for 12-13 minutes. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Recipe sourced from a Better Homes & Garden cookie book!