Chocolate Peppermint Pinwheel Cookies
Chocolate and peppermint swirled cookies.
Servings: 24 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!