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Chocolate-mint pinwheel cookies are a fun and festive spin on the regular sugar cookie! These will sure impress anyone from kids to adults to even Santa ;)
I’ve always wanted to make pinwheel cookies. I’ve seen them all over Pinterest and it always had me intrigued. I knew they’d take a bit of work but I still thought the results were pretty enough to warrant the effort. When Katrina asked me to join her annual “I’ll Bring the COOKIES” event, I immediately knew what I’d make for them! I wanted to conquer the pinwheel cookie challenge! Although, my pinwheel cookies aren’t as tightly rolled as they can be, I still think they turned out quite well – and even if they don’t look as pretty as some pinwheel cookies are, they’re sure delicious!
If you’re looking for a last minute cookie recipe for Santa, you should consider making this chocolate-mint pinwheel cookie to pair with Santa’s glass of milk :)
Chocolate Mint Pinwheel Cookies
Ingredients
- 1 cup (227 g) butter, softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups (281 g) all-purpose flour
- 2 ounces (57 g) semisweet chocolate, melted and slightly cooled
- 1 cup (180 g) mint chocolate baking chips
- ¼ teaspoon peppermint extract
Instructions
- In the bowl of a stand mixer, beat butter on high for 30 seconds then add the sugar, baking powder, and salt. Beat until all is combined. Scrape down the sides of the bowl then beat in the egg and vanilla until all is incorporated. Slowly add in the flour. The dough will be quite thick, you might have to use a spatula to mix in the rest of it by hand.
- Divide the dough in half. Stir in melted chocolate into one dough portion then stir in mint chocolate baking chips and peppermint extract into the other dough portion Divide each dough portion in half and cover and chill for at least 1-2 hours, or until easy to handle.
- Roll each peppermint dough portion into a 9 1/2 by 6-inch rectangle on wax paper. Roll each chocolate dough portion into the same size on wax paper. Invert the chocolate dough on TOP of the peppermint dough rectangle and remove the top layer of wax paper.
- Roll up the dough tightly, pinch dough edges to seal; wrap in plastic wrap. Repeat with remaining chocolate and peppermint dough rectangles. Chill dough rolls for 1-2 hours or until very firm.
- Preheat oven to 375 °F (191 °C) and line a baking sheet with parchment paper.
- Unwrap the dough rolls and cut dough rolls with a very sharp knife into 1/4-inch thick slices. Place on baking sheet and bake for 6-8 minutes or until edges are firm and just starting to brown.
- Let cool on baking sheet for 5 minutes then transfer to wire cooling rack to cool completely.
Your pinwheel cookies came out perfectly! And I’m sure Santa would go crazy over these. I’ll have to make them for my niece and nephews for next Christmas!
These are perfect for the holidays! Merry Christmas!
Oh yum! I saw those mint chocolate chips, and my mouth watered! These make amazing looking cookies too. I hope you have a Merry Christmas!
Not a chocolate mint person, but I mean these cookies still look amazing! :)
Merry Christmas!
Divine! Julie, your pinwheel cookies turned out perfect. In fact, the best part is the part with the mint and chocolate chips inside, right? I wouldn’t have them any other way! So nice of Katrina to have you for her Christmas cookie event. I just adore her and her blog. Thanks for sharing, m’lady! And… best wishes to you and yours for a meaningful and joyous Christmas holiday! xo
these look so adorable..that is some talent there!
Love these! I wish I had a handful of them right now!! They’d definitely make up for the lil ones stealing cookies earlier too ;)
These cookies are so stinkin cute!!! I love the pinwheel look, and the chocolate and mint sound yummy!
These cookies look beautiful, love the spiral pinwheel! Andes are a favorite, I can just snack on them forever!
I don’t even LIKE chocolate and mint together and I basically want to molest these.
. . . too much?