Mint Chocolate Pinwheel Cookie

Linda Kauppinen

By
@cyrene

MMMMMmmmmm Chocolate and mint mixed. Another favorite...this could be why the holiday season between Thanksgiving and New Years is my favorite time of year... All the goodies that we all make!

***For a beginner, you may find this cookie to be VERY challenging***

Please keep in mind that this recipe is extremely versatile. You can add the food coloring of your choice or don't add the chocolate. You can make pinwheels or you can make candy canes from this very same recipe. The possibilities are endless!


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Comments:

Serves:

Makes 4 dozen cookies

Prep:

4 Hr

Cook:

10 Min

Method:

Bake

Ingredients

2/3 c
sugar
1/2 c
butter, softened
1 large
egg
1 Tbsp
milk
1 tsp
pure vanilla extract
2 c
all purpose flour
1 tsp
baking powder
1/2 tsp
salt
1/3 c
mint chocolate chips, melted and slightly cooled

OPTIONAL: DONT ADD CHOCOLATE AND JUST ADD COLOR AND FLAVORING OF CHOICE, OR ADD 1/2 CUP OF CRUSHED CANDYCANE WITH THE MINT FLAVORED. TIP: ANDES CHOCOLATE PEPPERMINT BARS ARE REALLY GOOD FOR THIS AND THEY ALSO HAVE A PEPPERMINT CRUNCH OUT TOO!

Directions Step-By-Step

1
In a large mixing bowl, combine sugar, butter, egg, milk and vanilla.
Beat at medium speed until light and fluffy.
Add flour, baking powder and salt.
Beat at low speed until a soft dough forms.
2
Divide dough in half
In large mixing bowl, combine 1/2 of the dough and the melted and slightly cooled chocolate.
Beat on low speed until well blended.
3
On lightly floured wax paper, roll chocolate dough into a 1/8 inch thick rectangle.
On a second sheet of lightly floured wax paper, roll remaining dough into a 1/8 inch rectangle.
4
Turn (dough faced down VERY carefully) white rectangle onto chocolate rectangle, matching edges.
Discard top sheet of wax paper.
Roll dough, Jelly Roll Style, starting with long side (Peel off wax paper as you roll).
Pinch edge to seal.
Wrap in plastic wrap or wax paper.
Chill 2 to 3 hours or until firm.
5
Heat oven to 350 degrees
Cut roll into 1/4 inch slices.
Place slices 2 inches apart on ungreased cookie sheet.
Bake for 8 to 10 minutes or until set.
Cool completely before storing.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids