Mint Chocolate Pinwheel Cookie
***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!
- 2/3 c
- 1/2 c
- butter, softened
- 1 large
- 1 Tbsp
- 1 tsp
- pure vanilla extract
- 2 c
- all purpose flour
- 1 tsp
- baking powder
- 1/2 tsp
- 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!
How to Make Mint Chocolate Pinwheel Cookie
- 1In 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.
- 2Divide 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.
- 3On 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.
- 4Turn (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.
- 5Heat 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.