‘Tis the season for holiday baking! I absolutely love making these Chocolate Peppermint Pinwheel Cookies around the holidays. I always seem to crave a warm cookie on a cold day- plus, they make great gifts or a fun treat to bring to a holiday party. Peppermint and chocolate is one of my favorite flavor combinations during the winter, and these cookies definitely deliver!
Pinwheel cookies might look complicated, but they’re actually pretty easy. It’s important to make sure that the dough is fully chilled before slicing the cookies, otherwise you’ll end up with squashed dough instead of a circular cookie with a pretty pinwheel design. These cookies are both beautiful and delicious- perfect for a holiday cookie swap or to bring to a party!
I’d recommend using a white chocolate based peppermint candy for your peppermint flavoring. This will work a lot better than crushed peppermints or candy canes because the chocolate melts into the dough and provides a much smoother texture. It’s helpful to chop your candy into small pieces because larger pieces can make the dough a lot more difficult to roll out for the pinwheel. I used peppermint Hershey’s Kisses, but you could use peppermint baking pieces or any other peppermint candy you can find.
If you’re looking for a festive holiday treat, these Chocolate Peppermint Pinwheel Cookies are for you! They’re soft and flaky without being crumbly, and the darker cocoa flavor pairs perfectly with the fresh and bright peppermint. Enjoy these cookies by themselves or with a mug of hot chocolate for the perfect treat on a cold winter’s day.
Chocolate Peppermint Pinwheel Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking powder
- 2 cups all purpose flour
- ¼ cup cocoa powder
- ½ cup chopped peppermint white chocolate candy
Instructions
- Preheat oven to 350° F.
- In a large bowl, beat together the butter and sugar until smooth. Add the egg and vanilla extract. Stir until mixed.
- Stir in the salt, baking powder, and flour.
- Split the dough into two bowls. To one bowl, add the cocoa powder and mix until combined.
- To the other bowl, add the chopped peppermint white chocolate candies and stir until evenly distributed.
- On a floured surface, roll out each dough until it is formed into a 12 inch rectangle.
- Place the chocolate rectangle on a piece of plastic wrap. Place the peppermint dough on top of the chocolate dough. Starting from one long side of the rectangle, use the plastic wrap to roll the dough into a cylinder.
- Refrigerate the wrapped dough for at least two hours, or until solid.
- Slice the dough into ½ inch thick rounds. Place on a baking tray and bake for 12 minutes, or until baked through. Let cool and enjoy!
The perfect holiday cookie!
Thank you! I think so too!