Chocolate Peppermint Pinwheel Cookies
Whisk yourself into the holiday spirit with these delightful Chocolate Peppermint Pinwheel Cookies! These festive treats combine a rich, buttery chocolate dough swirled with vibrant peppermint-flavored red dough, creating an eye-catching pinwheel design that’s perfect for gifting or sharing at a holiday gathering. With just the right balance of indulgent cocoa and refreshing peppermint, these cookies are as delicious as they are stunning. The recipe features simple pantry ingredients like unsalted butter, granulated sugar, and all-purpose flour, while the clever layering and rolling technique ensures a show-stopping presentation. Ready in just under 1.5 hours (plus chill time), they’re a fun yet straightforward baking project that makes about 24 cookies to spread seasonal cheer. Whether paired with a steaming cup of hot cocoa or served on a dessert platter, these cookies will be the sweet star of your holiday table!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract
- 2.5 cups All-purpose flour
- 3 tablespoons Unsweetened cocoa powder
- 1 teaspoon Red food coloring
- 0.25 teaspoon Salt
Instructions
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the butter mixture. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms.
Divide the dough in half. To one half, mix in the unsweetened cocoa powder until fully incorporated. To the other half, knead in the red food coloring until the dough is evenly colored.
Roll each dough half between two sheets of parchment paper into a rectangle approximately 1/4 inch thick and the same size (about 9x12 inches). Refrigerate both dough layers for 30 minutes to firm up.
Remove the top parchment paper from both dough layers. Place the red dough on top of the chocolate dough, removing the parchment paper between the layers.
Gently roll the layered dough into a tight log, starting from one of the longer sides. Wrap the dough log in plastic wrap and refrigerate for at least 1 hour (or up to overnight).
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough log into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set. Do not let the cookies overbake.
Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for longer storage.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 443.4 g | 161% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 205.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 111 mg | 9% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
