More cookies today! Actually, I probably won’t have anything healthy showing up here now until January. You’ve been warned. I don’t really go for healthy baking in December. There’s too many Christmas treats to make. Sooooo, all the healthy recipes will just have to wait. It’s okay, we’ll all be wanting those in January anyways right?
This peppermint pinwheel cookie recipe is not an old favourite like my whipped shortbread one was. I actually found this one in a magazine that I randomly grabbed off the shelf at the library as I was walking by a few years ago. I could not tell you which magazine it was though. It had pictures of cookies on the front. That totally narrows it down, I know!
I have made these every year since I first tried them. In my opinion, you just can’t go wrong with peppermint and chocolate. These do have a fairly strong peppermint flavour though, so if you’re not a big fan, you would probably want to leave out the peppermint extract, and just get the peppermint flavour from the Andes mints. Or mint chips, whichever you have.
They’re also a bit time intensive, with mixing the dough up, then splitting it and adding different flavours to each half, then chilling, then rolling it out and into swirly logs, then chilling AGAIN, then slicing and baking. But you could totally let the dough chill overnight and then slice and bake the next day if you want to. And each step IS fairly quick, there’s just a few of them! Which is why these get made at Christmas in my house, and not all year long.
I would definitely eat these peppermint pinwheels all year long, I’m not adverse to peppermint all year, but I tend to stick to quicker cookies except at Christmas! If you love the peppermint and chocolate combo, you will definitely love these cookies. They always go quickly when I make them!
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2¼ cups all-purpose flour
- 2 ounces semi-sweet chocolate
- ½ cup layered mint chocolates (such as Andes chocolates), chopped
- ¼ teaspoon peppermint extract
- In a large bowl, or in the bowl of a stand mixer, cream together the butter and sugar until smooth. Add the egg and vanilla and mix until well combined. Add the baking powder, salt and flour and mix well.
- In a small microwave safe bowl, melt the semi-sweet chocolate. Microwave at 50% power for 30 second increments, stirring after each 30 seconds, until just about melted. Continue to stir the chocolate until it is fully melted, making sure not to overheat it or it will seize. Divide the dough into two equal pieces, and add the melted chocolate to one half. Mix until the chocolate is completely incorporated into the dough.
- To the other half of the dough, add the chopped layered mint chocolates and the peppermint extract. Mix until well combined.
- Divide both the chocolate dough and the peppermint dough into two pieces each. Wrap each of the 4 pieces of dough tightly in plastic wrap and refrigerate for at least 1 hour, or until it is easy to handle.
- Roll out each piece of dough into a 9 by 6 inch rectangle between two pieces of wax paper. Peel off the top pieces of wax paper, and using the bottom piece, invert one rectangle of peppermint dough on top of one rectangle of chocolate dough. Remove the top piece of wax paper, and use the bottom one to help roll up the two layers of dough, starting from the long side, and pinch the edges to seal. Repeat with the other two dough rectangles. Wrap each roll in plastic wrap and refrigerate for 2 hours, or overnight, until firm.
- Preheat the oven to 375 degrees F. Unwrap the dough rolls and cut into ¼ inch slices. Place about 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until the edges are firm. Allow to cool for 5 minutes on the cookie sheet and then transfer to wire racks to cool completely. Cookies will keep in a sealed container at room temperature for 7 days, or can be frozen for up to 3 months.