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+ servings
5 from 11 votes
Chocolate peppermint pinwheel cookies on a plate with a mug of hot cocoa
Chocolate Peppermint Pinwheel Cookies
Prep Time
30 mins
Cook Time
12 mins
Chilling Time
3 hrs 30 mins
Total Time
4 hrs 12 mins
 

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

Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, holiday, peppermint, pinwheel cookies
Servings: 36 cookies
Calories: 128 kcal
Author: MaryAnn Dwyer
Ingredients
  • 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
Instructions
  1. In a medium bowl, whisk together flour, baking powder and salt.

  2. 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.

  3. 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.

  4. Arrange oven racks to upper third and bottom third of oven. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

  5. 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.

Nutrition Facts
Chocolate Peppermint Pinwheel Cookies
Amount Per Serving
Calories 128 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 17mg1%
Potassium 40mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 166IU3%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.