Peppermint Pinwheels

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?

Peppermint Pinwheels - Bake.Eat.Repeat.

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.

Peppermint Pinwheels - Bake.Eat.Repeat.

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!

Peppermint Pinwheels - Bake.Eat.Repeat.

Peppermint Pinwheels

Yield: 36 cookies

Note: You can use either baking chocolate or chocolate chips for the chocolate, but I prefer to use baking chocolate as it melts better. If you can’t find the Andes layered mint chocolates (I sometimes have a really hard time finding them!), mint chocolate chips are a good substitute.

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1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
2 ounces semi-sweet chocolate
1/2 cup layered mint chocolates (such as Andes chocolates), chopped
1/4 teaspoon peppermint extract


  1. 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.
  2. 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.
  3. To the other half of the dough, add the chopped layered mint chocolates and the peppermint extract. Mix until well combined.
  4. 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.
  5. 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.
  6. Preheat the oven to 375 degrees F. Unwrap the dough rolls and cut into 1/4 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.


Source: Slightly adapted from Better Homes and Gardens .

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    • stacey says

      Thanks Stephanie! I’m sure Heath bits would work just fine. Did you want the toffee/peppermint combination though (that could be good!)? If not you could omit the peppermint extract and just have a chocolate/toffee pinwheel cookie. I’m sure that would be wonderful! Let me know if you try it!

    • stacey says

      Of course! I bake far too many cookies at Christmas time so I will definitely be bringing a big tray – get them out of my house!

    • stacey says

      Yep, that’s awfully close! No idea if that’s where I got it from or not, but that’ll work for giving a credit to someone! Thanks! Guess I should have just googled it, that never occurred to me for some reason since it was quite a while ago! Thanks Becky!

  1. says

    These are gorgeous, Stacey! Wow. I’m loving the cookie action. I don’t see the point to baking anything healthy in December, either!

    • stacey says

      Can’t go wrong with peppermint and chocolate, it’s the best combination! Especially at Christmas time. Thanks Thalia!

  2. says

    Oh my gosh Stacey, these pinwheel cookies are gorgeous! I have always wanted to make them and always run out of time before Christmas! The chocolate and peppermint combo are perfect! I need to add these to my holiday cookie list – love them!

    • stacey says

      Thanks Kelly! There’s always something you want to make at Christmas and then run out of time for it! I always manage to find time for the favourites, but it’s hard to get around to those things on the list of stuff to try! It would help if there weren’t so many favourites I suppose! :)

    • stacey says

      Thanks! Definitely try them Dannii! They take a little longer than regular cookies, but seriously, all the steps are easy. And it’s okay if they don’t look perfect anyways, they still taste amazing!

  3. says

    Oh, I totally remember that magazine cover too! Just kidding – no clue. Haha! I do that all the time though – tear out a recipe when I’m flipping through a magazine at a doctor’s office or something and then later have no idea where it came from! I am making pinwheels this week too, but totally different flavors. I just love how they look. The swirl is so cute and pretty. Yours are perfect! I’m all in for chocolate-peppermint EVERYTHING right now! These look divine!

    • stacey says

      Thanks Sarah! I would have laughed if you actually HAD known where the recipe was from! I didn’t even take the page, just wrote it down to try later, who knew I’d go and start a blog and need information like that! Oh well. Can’t wait to see your pinwheel cookies! Mine are definitely not all perfect though, the pictures are of the good ones! :)

  4. says

    Oh man, I feel like all of the weight I’ve gained in the last 2 months is from all the Christmas baking and NOT because of the baby — I definitely don’t have much for healthy recipes coming up either! Lol. Though I feel like I should probably start working on some lighter recipes for January, all I want to do is bake naughty things! These cookies look perfect — chocolate and mint is one of my favorite combinations!

    • stacey says

      Yep, I never feel like making healthy things in December, so I’ll just be making lots of salads in January I suppose. :) Thanks!

  5. says

    I love the looks of these peppermint pinwheels, Stacey! I’ve never had a cookie like this before, so I love this! The chocolate sounds like it pairs so perfectly with the peppermint. And totally worth the extra time that it takes to make these cookies! Pinned!


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