Chocolate Mint Pinwheel Cookies
Chocolate Mint Pinwheel Cookies are crisp, slice-and-bake cookies with striking swirls of rich cocoa dough and cool peppermint dough. This easy make-ahead holiday cookie recipe delivers bold chocolate flavor, clean pinwheels, and a refreshing mint finish—perfect for Christmas baking, cookie swaps, and gifting.
Ingredients
- Base Dough
- 1 cup 226 g unsalted butter, room temperature
- 1 cup 200 g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- Dry Ingredients
- 2½ cups 300 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- Flavor Add-Ins
- ¼ cup unsweetened cocoa powder Dutch-process preferred
- ½ teaspoon peppermint extract
Instructions
- Cream the butter and sugar together until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Divide the dough evenly into two bowls.
- Mix the cocoa powder into one bowl and the peppermint extract into the other.
- Divide the dry ingredients evenly between both doughs and mix just until combined.
- Shape each dough into a flat rectangle, wrap tightly, and chill for 30 minutes.
- Roll each dough between parchment paper into rectangles about ¼-inch thick.
- Place the mint dough on top of the chocolate dough, trimming edges as needed.
- Roll tightly from the long edge to form a log.
- Wrap and chill for at least 2 hours (or freeze for 30 minutes).
- Preheat oven to 350°F (175°C).
- Slice the log into ¼-inch rounds and place on a parchment-lined baking sheet.
- Bake for 10–12 minutes, rotating the pan halfway through.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not skip chilling; cold dough ensures sharp pinwheel definition.
- Peppermint extract is strong—measure carefully to avoid overpowering flavor.
- Cookies firm up as they cool, so avoid overbaking.
- Dough logs can be sliced straight from the fridge for cleaner cuts.