Photo: Chocolate Peppermint Pinwheel Cookies Recipe
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 wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.
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.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
Yield: approximately 3 dozen, 2 1/2-inch cookies
Prep Time: 15 minutes
Cook Time: 7 to 9 minutes
Inactive Prep Time: 2 hours
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By lumiere999
Saugus, MA
on January 01, 2012
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This is our third year making these and they have become a family favorite! They are a bit time consuming but well worth the time spent. I agree with some of the other posters who suggest rolling the chocolate layer on the inside. They are just as pretty once they are cut with the peppermint on the outside.
By Arcticmarine
on December 24, 2011
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We made these tonight, they were fairly difficult to make. The sugar cookie dough tasted pretty good so the base seems good. The chocolate was very dry, it didn't crack too bad but it tasted dry. Overall the taste was not good at all and the cookies did not melt down at all after cooking so they were very rigid looking and the layers did not melt together. I would not recommend these cookies at all.
By Papersadako
on December 15, 2011
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These cookies really were a little extra work but well worth it. If you know anything about baking, you'd have no trouble with these- I added about 4 oz of melted dark chocolate and 2 tablespoons of cocoa powder to the chocolate and 5 pulverized Hershey's chocolate mint candy canes with a tablespoon of peppermint extract to the mint dough. I'm impatient, so I only chilled the doughs in the freezer for about 15 minutes. I rolled out using powdered sugar on parchment paper then made the rolls. I wrapped the roll in parchment and chilled for about 10 more minutes then sliced into about 1/2 inch slices. Baked at 375 for 12 minutes, pull from oven then let set on hot pan for 2 minutes before moving to the cooling rack. Pulling the cookies early keeps them from drying out too much in the oven. I will be making these again!
Read all 146 reviews