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Chocolate Mint Pinwheel Cookies Recipe

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★★★★★

4.4 from 107 reviews

These Chocolate Mint Pinwheel Cookies are a festive and flavorful treat combining rich cocoa with refreshing peppermint essence. Crafted with a smooth buttery dough in vibrant green and chocolate layers, they are rolled into charming pinwheels perfect for holiday gatherings or any special occasion. The cookies are crisp on the edges yet tender inside, delivering a delightful balance of chocolate and mint in every bite.

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
  • ¼–½ teaspoon green gel food coloring

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents and salt.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until light and smooth, about 2 minutes, scraping down the sides and bottom to maintain even mixing.
  3. Add Egg and Extracts: Beat in the egg, peppermint extract, and vanilla extract until fully incorporated, then scrape down the bowl again for thorough mixing.
  4. Combine Dry with Wet: On low speed, gradually add the flour mixture to the wet ingredients and mix just until combined to avoid overworking the dough.
  5. Divide and Color Dough: Divide dough into two halves. Add green gel food coloring starting with ¼ teaspoon to one half and mix evenly with a spatula, adding more if needed for desired color. To the remaining plain dough, add cocoa powder and milk; beat gently on low speed until combined.
  6. Shape Dough and Chill: Place each dough half on plastic wrap, shape into small rectangles, wrap tightly, and refrigerate until firm yet pliable, about 1 hour.
  7. Roll Dough Sheets: On a silicone-lined baking mat covered with parchment, roll each dough half into an 8×14-inch rectangle approximately 1/4-inch thick, covering with plastic wrap to prevent drying. Chill the rolled dough pieces in the fridge or freezer for about 10 minutes until firm but pliable.
  8. Layer Dough: Remove plastic wrap from the green dough and place it on fresh parchment. Peel the original parchment off the dough. Layer the chocolate dough over the green dough as evenly as possible, pressing gently to eliminate gaps. Trim edges for an even rectangle if needed.
  9. Roll into Pinwheel: Using the parchment under the green dough as a guide, carefully roll the dough from the long side into a tight log, ensuring no air gaps. Wrap the log in parchment or plastic wrap and freeze for 1 hour until firm.
  10. Prepare for Baking: Line large baking sheets with parchment paper. Trim edges of the dough log, then slice into 1/2-inch thick slices using a sharp knife. Arrange the cookies on the baking sheets spaced 2 inches apart. Chill the baking sheets in the fridge or freezer while preheating the oven.
  11. Bake Cookies: Preheat oven to 350°F (175°C). Bake cookies for 10 to 12 minutes until set but not browned. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
  12. Store Cookies: Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. Note that cookies will soften over time.

Notes

  • Use gel food coloring to avoid altering the dough consistency compared to liquid food coloring.
  • Chilling dough layers before rolling helps maintain the shape of the pinwheels during baking.
  • Do not overmix the dough after adding flour to ensure tender cookies.
  • If dough gets too soft while working, refrigerate briefly to firm up.
  • Slicing frozen dough log is easier and yields cleaner pinwheel shapes.
  • Cookies soften if stored at room temperature for several days; freezing preserves firmness.

Keywords: chocolate mint cookies, pinwheel cookies, peppermint cookies, holiday cookies, layered cookies, festive cookies

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