Ingredients
- 1 batch Sugar Cookies, recipe follows
- 3 ounces unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes or peppermint candies
Directions
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
1 Video | Photo: Chocolate Peppermint Pinwheel Cookies Recipe
















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By Elizabeth T.
Toledo, OH
on December 22, 2012
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A lot of work for an okay cookie.
By Owl-Caholic
Temperance, MI
on December 20, 2012
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I made these cookies for work, and they turned out fantastic! I didn't have any problems with the chocolate dough at all. A tip for those using a hand mixer like myself, the dough will separate and become flaky-looking when you first mix it. Get your (clean hands in the bowl and finish the mixing, it will re-mold your dough. And don't use a mixer for the parts Alton says to use your hands. He hand-mixed for a reason! Also, when you're rolling the log, do it how Alton does in the video: Lift the wax paper/flexible board/etc so the dough rolls into itself, and gently guide it. I followed the recipe and technique exactly how it was laid out, and the cookies came out just like it said they would.
Fantastic, and a new favorite!
By barefootjamie
VA Beach
on December 13, 2012
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The peppermint portion of this cookie was fantastic! Moist, rolled out beautifully, and very tasty if you love peppermint. The chocolate potion, as others have commented, came out too crumbly for me. I added milk to the mixture to try to give it moisture to roll out and still had no success. Rolling out was a disaster, as was rolling the dough(s into a log. After baking, the chocolate cookie was even more crumbly. I'd consider keeping the peppermint portion of the recipe, but definitely need to tweak the chocolate portion to make it work. The flavors were all there and yummy, but just not a good consistency.
Read all 111 reviews