Ingredients for Chocolate Peppermint Pinwheel Cookies
- All Purpose Flour
- Baking Powder
- 1 teaspoon salt
- Unsalted Butter
- Sugar
- Egg
- Milk
- Powdered Sugar
- Unsweetened Chocolate
- Vanilla Extract
- Egg Yolk
- Peppermint Extract
- Candy Canes
- Red Food Coloring
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How to Make Chocolate Peppermint Pinwheel Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. Stir in the crushed peppermint candies into one half of the dough.
- On a lightly floured surface, roll out each dough half into a 12x18 inch rectangle.
- Carefully stack the plain dough rectangle on top of the peppermint dough rectangle.
- Starting with the long side, tightly roll the dough into a log.
- Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once chilled, slice the log into 1/2-inch thick slices.
- Place the cookies onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
20g
Carbs
4g
