Chocolate-Mint Pinwheel Cookies
Chocolate-Mint Pinwheel cookies studded with Andes Mint chocolate chips- chocolate and sugar cookies spiraled together make for a very festive cookie! GUEST POST: Table for Two
Hey y’all! It’s Julie from Table for Two and today, I’m going to be sharing with you one of my favorite cookie flavors of all time! If you haven’t gotten your cookies for Santa baked yet, I bet he would LOVE these chocolate-mint pinwheel cookies next to his glass of milk on Christmas eve!
Growing up, every time my parents took us to the ice cream shop, I’d always ask for mint chocolate ice cream! I was really into the minty sensation that the ice cream left your mouth after every bite! No surprise that ’til this day, I still have cravings for a good mint chocolate ice cream every now and then, so this chocolate-mint pinwheel cookie is like the best of both worlds.
I adore Andes mint baking chips (who doesn’t adore Andes regular mints in the first place?) and putting them in this pinwheel cookie is just pure mint heaven! It’s not too powerful because the two cookie flavors (regular sugar cookie and chocolate sugar cookie) balance out the mint chocolate flavor.
Go ahead and carve out some time between all the present wrapping, house cleaning, and entertaining, to make these cookies. You don’t want to disappoint Santa! And I’m sure the kiddos would love to help you out especially if you said these are cookies for Santa 😉
Have a lovely Christmas!!
Chocolate-Mint Pinwheel Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 1 tsp. vanilla
- 2 1/4 cups all-purpose flour
- 2 ounces semisweet chocolate, melted and slightly cooled
- 1 cup mint chocolate baking chips
- 1/4 tsp. peppermint extract
- 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 degrees Fahrenheit 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.
This post is part of our Third Annual I’ll Bring the COOKIES Virtual Blogger Cookie Swap. Be sure to check back here every day in December leading up to Christmas where some of the best bloggers will be sharing their favorite cookie recipe! You can also follow along Facebook, Twitter, Instagram, and Google+ with the hashtag #BringtheCOOKIES. Thank you to OXO for being our exclusive #BringtheCOOKIES sponsor. Be sure to visit Julie’s blog, Table for Two to enter a sweet OXO Baking Prize Pack.