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Chocolate Mint Pinwheel Cookies Recipe

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★★★★★

4.8 from 50 reviews

These Chocolate Mint Pinwheel Cookies combine rich cocoa-flavored dough with a vibrant mint-infused green dough, rolled into a delightful swirled pattern. Perfectly soft yet slightly crisp on the edges, these visually striking and delicious cookies bring a refreshing hint of peppermint to your classic chocolate cookie.

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

Other

  • ¼–½ teaspoon green gel food coloring (preferably Americolor Forest Green or Leaf Green)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, sea salt, and unsweetened cocoa powder until well combined. Set aside for use in forming the doughs.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the cool room temperature unsalted butter with granulated sugar until light and fluffy, about 3 to 5 minutes using an electric mixer on medium speed.
  3. Add Wet Ingredients: Beat in the egg, peppermint extract, vanilla extract, and milk until smooth and fully incorporated into the butter-sugar mixture.
  4. Make Chocolate Dough: Gradually add half of the dry ingredient mixture that contains cocoa powder into the wet ingredients, mixing just until combined to form the chocolate dough. Avoid over-mixing.
  5. Make Green Mint Dough: In a separate bowl, mix the remaining half of the dry ingredients (excluding cocoa powder), then add the green gel food coloring. Combine with a portion of the wet ingredients to create a green mint dough. Add additional peppermint extract if desired for stronger mint flavor.
  6. Shape Doughs: Roll the chocolate dough and the green mint dough each into rectangles of similar size on parchment paper. Carefully layer the green mint dough on top of the chocolate dough, then gently roll them together into a tight log, forming the pinwheel shape.
  7. Chill the Log: Wrap the rolled dough log tightly in plastic wrap and refrigerate for at least 2 hours or until firm enough to slice cleanly.
  8. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Slice Cookies: Remove the chilled dough log from the refrigerator and slice into 1/4 to 1/2 inch thick rounds using a sharp knife.
  10. Bake Cookies: Place the sliced pinwheel cookies on the prepared baking sheet about 2 inches apart. Bake for 10 to 12 minutes or until edges are set but centers remain soft.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use cool room temperature butter and egg to ensure a smooth dough.
  • Chilling the dough log is essential to achieve clean pinwheel slices and prevent spreading during baking.
  • Adjust the amount of green gel food coloring to your preferred shade of mint green.
  • For an extra peppermint kick, add an additional 1/4 teaspoon of peppermint extract to the green dough.
  • Store cookies in an airtight container at room temperature for up to one week.

Keywords: Chocolate mint pinwheel cookies, peppermint cookies, holiday cookies, swirled cookies, chocolate cookies, green cookies

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