These Chocolate Peppermint Pinwheel Cookies are a delicious, festive cookie for all peppermint lovers this holiday season!
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.