These Chocolate Peppermint Pinwheel Cookies are a delicious, festive cookie for all peppermint lovers this holiday season!
Is it really even the holiday season without the combination of something chocolate peppermint on the holiday dessert table?
It’s a MUST at our house.
And today’s Chocolate Peppermint Pinwheel Cookies are fun and festive and sure to catch everyone’s eye AND heart this holiday season!
I hope you guys have been enjoying cookie season as much as I have this year.
We started here at the BHK with Biscochitos, a new holiday favorite, moved on to my Apple Pie Spice Drops, now today’s super yummy pinwheels and I’ll have one more coming at you before Santa makes his appearance.
Pinwheels take a smidge more time than your traditional drop cookie because there’s two different flavors of dough involved and a bit of rolling, but these are so worth the extra effort if you’re a chocolate peppermint lover.
Can Chocolate Peppermint Pinwheel Cookie dough be frozen?
Yes, once you’ve formed the dough into the logs, you can wrap the logs tightly in plastic wrap and place in a freezer bag and freeze for up to three months.
Pinwheels are like two treats in one and the perfect way to show your love for all the special people in your life this Christmas! Enjoy!
A Few Cook’s Notes for Chocolate Peppermint Pinwheel Cookies Recipe:
You can use crushed candy canes or crushed peppermint candies for this recipe.
There is some chilling time involved with making these cookies. You will first need to chill the dough before rolling for 30 minutes. Once rolled out, you will need to chill logs for at least three hours before slicing and baking.
I roll my dough to 1/4-inch thickness and slice into 1/4-inch slices.
- 2 3/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 3 oz. unsweetened chocolate, melted
- 1/2 cup candy canes, crushed
- In a medium bowl, whisk together flour, baking powder and salt.
- In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar until light and fluffy. Add egg and beat until well combined. Reduce the speed to low and slowly add the flour mixture. Mix until just blended, scraping the sides of the bowl as needed. Transfer half of the dough to one bowl. Add the vanilla extract and melted chocolate to the dough and mix with a rubber spatula until well blended. To the dough in the remaining bowl, add the peppermint extract and the crushed candy candy and mix until well blended, Form each into disks and wrap in plastic wrap. Refrigerate for 30 minutes.
- Remove from refrigerator and roll out each dough on a lightly floured surface roughly into a rectangle to 1/4-inch thickness. Place the peppermint dough on top of the chocolate dough and starting at the long side, roll the dough layers into a tight cylinder. Seal the seam and trim the ends. Wrap in waxed paper and refrigerate for about 3 hours or overnight until dough is firm enough to slice.
- Arrange oven racks to upper third and bottom third of oven. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- Remove dough from refrigerator and cut into 1/4-inch thick slices. (If the dough appears to be breaking when you're cutting it, let it warm slightly before proceeding) Place 1-inch apart on prepared sheets. Bake for 11-12 minutes, or until peppermint dough appears lightly golden brown, switching trays midway. Remove from oven and let cool on sheet for 3-4 minutes, then remove to wire rack to cool completely. Repeat with any remaining dough.