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Chocolate Mint Pinwheel Cookies Recipe

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★★★★★

4.8 from 93 reviews

These Chocolate Mint Pinwheel Cookies are a festive, delightful treat combining rich cocoa and refreshing peppermint flavors in a visually appealing spiral design. Perfect for holiday gatherings or anytime you want a sweet, cool twist on classic sugar cookies, this recipe yields tender, buttery cookies with a kiss of mint and a striking green and chocolate swirl.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups (286 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons (16 grams) unsweetened cocoa powder

Wet Ingredients

  • 2 sticks (226 grams) unsalted butter, at cool room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg, at cool room temperature
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  • ¼–½ teaspoon green gel food coloring*

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly mixed.
  2. Cream Butter and Sugar: Use an electric mixer to beat the unsalted butter and granulated sugar on medium-high speed until the mixture is smooth and well combined, about 2 minutes. Scrape down the bowl’s sides and bottom to ensure even mixing. Add the egg, peppermint extract, and vanilla extract; beat again until fully incorporated, scraping the bowl once more.
  3. Mix Dough Portions: Lower the mixer speed and gradually add the flour mixture until just combined. Divide the dough roughly in half; transfer one half to a small bowl. Add ¼ teaspoon of green gel food coloring to this half and mix with a spatula until uniformly colored; add more coloring if desired. To the remaining plain dough, add the cocoa powder and milk and beat on low speed until just combined.
  4. Shape and Chill Dough: Place each dough half on separate sheets of plastic wrap, shaping into small rectangles. Wrap tightly and refrigerate until firm yet pliable, about 1 hour.
  5. Roll Out Dough Layers: Place parchment paper on a silicone-lined baking mat. Lay one dough half on top, cover with plastic wrap, and roll into an 8×14-inch rectangle approximately 1/4 inch thick. Repeat with the other half. Cover and chill both dough rectangles in the fridge or freezer until firm but pliable, about 10 minutes.
  6. Layer and Assemble Dough: Remove plastic wrap from the green dough and place it on fresh parchment. Carefully peel off its parchment backing. Repeat for the chocolate dough, layering it on top of the green dough, aligning edges closely and pressing gently to remove gaps. Trim any uneven edges to form a neat rectangle.
  7. Roll into Log and Freeze: Using the parchment under the green dough as a guide, roll the layered dough tightly along the long edge into a log, ensuring no gaps form. Wrap the log in parchment or plastic wrap and freeze for 1 hour until firm.
  8. Prepare for Baking: Line large baking sheets with parchment paper. Remove the dough log from the freezer, trim the ends, then slice into 1/2-inch thick rounds. Place slices spaced 2 inches apart on the baking sheets. If the slices are slightly flat on the bottom, do not worry as they will bake round.
  9. Chill Before Baking: While preheating your oven to 350°F (177°C), place the baking sheets with the cookies in the fridge or freezer to chill briefly.
  10. Bake Cookies: Bake the cookies for 10 to 12 minutes or until they are set. After baking, place the sheets on cooling racks and let the cookies cool for 2 minutes before transferring them to wire racks to cool completely.
  11. Store Properly: Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. Note that cookies will soften the longer they sit.

Notes

  • Adjust the amount of green gel food coloring to achieve your desired shade of green.
  • Chilling the dough is essential for maintaining shape and ease of rolling and slicing.
  • Use a sharp knife to get clean slices of the pinwheel for best presentation.
  • Cookies may soften over time, so consuming within 5 days or freezing for longer storage is recommended.
  • Ensure butter and egg are at cool room temperature for best creaming results.

Keywords: Chocolate Mint Pinwheel Cookies, peppermint cookies, holiday cookies, pinwheel cookies, chocolate cookies, mint flavored, homemade cookies

Find it online: https://flavorsbymaya.com/chocolate-mint-pinwheel-cookies-recipe/