Chocolate Mint Pinwheel Cookies Recipe
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Chocolate Mint Pinwheel Cookies Recipe

ByLily Carter
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If you’re looking for a cookie that’s as fun to make as it is to eat, this Chocolate Mint Pinwheel Cookies Recipe is an absolute must-try. The spiral pattern isn’t just eye-catching — it’s the perfect marriage of rich chocolate and refreshing mint, a combo that feels like a holiday treat any time of year. Every bite feels fancy but without complicated steps, which is exactly why I come back to this recipe season after season.

What really makes these cookies stand out is how versatile and forgiving they are. Whether you’re making them for a holiday party, a cozy night with a cup of tea, or to impress your friends, they always hit the mark. Plus, the vibrant green pinwheel swirl adds a touch of whimsy that’s sure to spark some smiles at your cookie exchange or just in your own kitchen.

Ingredients You’ll Need

Each ingredient in this Chocolate Mint Pinwheel Cookies Recipe works harmoniously to create that perfect balance of mint and chocolate, with just the right texture to make your pinwheels hold their shape. Here’s a quick shopping tip: get good-quality cocoa powder and peppermint extract—they really make a difference in flavor depth.

  • All-purpose flour: Provides structure—make sure it’s fresh so your dough isn’t dry.
  • Baking powder: Helps the cookies rise just enough for a tender bite.
  • Fine sea salt: Enhances the chocolate and mint flavors.
  • Unsweetened cocoa powder: Choose Dutch-processed if you prefer a smoother, less acidic chocolate taste.
  • Unsalted butter: Room temperature is key; it creams well with sugar for a perfect cookie base.
  • Granulated sugar: Adds sweetness and crispness around the edges.
  • Large egg: Brings moisture and binds everything together, also room temp for smooth mixing.
  • Peppermint extract: The star of the mint flavor—go for pure extract, not imitation.
  • Vanilla extract: Adds warmth and rounds out the flavors.
  • Milk: Just a splash to soften the dough and help with rolling.
  • Green gel food coloring: A little goes a long way to get that festive minty green swirl without thinning out the dough.

Variations

I love how this Chocolate Mint Pinwheel Cookies Recipe invites a little creativity. Sometimes, I tweak it depending on the occasion or who I’m baking for. Feel free to personalize the colors or flavors to make these your own—you’ll enjoy the process as much as the cookies!

  • Double chocolate: Add mini chocolate chips to the chocolate dough for extra richness—I did this once and it became an instant favorite with my chocolate-loving friends.
  • Vegan version: Swap butter for coconut oil or vegan butter, and use a flax egg instead of a chicken egg—I’ve experimented with this and found you need to watch your baking time carefully to avoid them drying out.
  • Color swap: Try red gel food coloring instead of green for a playful twist during Valentine’s Day or Christmas.
  • Extract swaps: Use orange or almond extract in one of the dough layers for a different but equally delicious flavor profile.

How to Make Chocolate Mint Pinwheel Cookies Recipe

Step 1: Prepare Your Dry Ingredients

First things first, whisk together your all-purpose flour, baking powder, sea salt, and unsweetened cocoa powder in a medium bowl. Mixing the dry ingredients thoroughly helps ensure the cocoa powder distributes evenly, so every bite has that perfect chocolate kick. Set this aside while you work on the wet ingredients.

Step 2: Cream Butter and Sugar

Grab your stand mixer or hand mixer and beat the unsalted butter with the granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes, and it’s the secret to having cookies with great texture. If your butter is too cold, you’ll struggle to get this creamy, so patience here pays off.

Step 3: Add the Flavorings and Egg

Once the butter and sugar look fluffy, add the egg, peppermint extract, and vanilla extract. Beat until everything is fully incorporated and shiny. The egg at room temperature helps everything blend smoothly without curdling—just a handy tip I learned after a few baking mishaps!

Step 4: Divide and Color the Dough

Split the dough roughly in half. Add your dry cocoa mixture to one half and mix until you get a smooth chocolate dough. To the other half, stir in the milk and green gel food coloring until the dough turns that vibrant minty shade. Using gel food coloring is essential because it gives you intense color without making the dough too sticky or wet.

Step 5: Roll and Assemble the Pinwheels

On a piece of parchment paper or a silicone mat, roll out both dough halves into equal-sized rectangles. Carefully layer the green dough on top of the chocolate dough, then roll the stacked dough tightly from one of the long edges like a jelly roll. Wrap the log well in plastic wrap and chill it in the fridge for at least an hour—this step is crucial to keep the pinwheel shape crisp during slicing and baking.

Step 6: Slice and Bake

Preheat your oven to 350°F (175°C). Once chilled, unwrap the dough log and slice into 1/4-inch thick rounds using a sharp knife. Place the cookies on a parchment-lined baking sheet, leaving enough space for slight spreading. Bake for 12-14 minutes, watching closely to avoid over-baking. The cookies should be firm around the edges but still soft in the center when you pull them from the oven.

How to Serve Chocolate Mint Pinwheel Cookies Recipe

The image shows seven white bowls and a white egg tray arranged on a white marbled surface, each holding different baking ingredients. On the top left, a large white bowl is filled with a mound of white flour. Below it, another large white bowl holds a heap of dark brown cocoa powder with a rough texture. To the right of the flour, a medium-sized white bowl contains a smooth liquid, likely milk. Below it and slightly to the left, a small white bowl holds granulated white sugar. Next to the sugar, a small rectangular white plate displays neatly sliced pale yellow butter arranged in a row. In the bottom right corner, a white egg tray carries four brown eggs with a smooth shell. Near the bottom left, a small white bowl contains bright yellow oil. Fresh green mint leaves decorate the corners of the arrangement. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these cookies, I sometimes dust them lightly with powdered sugar for a snowy effect that really pops against the green swirl. Occasionally, I also add a few finely chopped peppermint candies on top before baking, which adds a delightful crunch and extra mint flavor. Just remember not to overdo it so the pinwheel pattern still shines.

Side Dishes

These cookies pair wonderfully with a warm mug of hot chocolate or a creamy peppermint mocha. For a less sweet counterpart, I love serving them alongside fresh fruit slices or a lightly brewed green tea, which complements the mint without overpowering it. It makes for a balanced snack or after-dinner treat.

Creative Ways to Present

One trick I like is to arrange the pinwheels in a circle on a pretty plate and add fresh mint sprigs in the center for a festive touch. For parties, stacking them in a glass jar or clear box with a green ribbon creates a beautiful gift or decorative display. They instantly become conversation starters, and everyone appreciates the effort behind the design.

Make Ahead and Storage

Storing Leftovers

I store leftover Chocolate Mint Pinwheel Cookies in an airtight container at room temperature, layering them between sheets of parchment to prevent sticking. They stay perfectly fresh and crisp for up to a week—which is great when you want to savor them slowly or share throughout the week. Just make sure your container is well sealed to avoid moisture.

Freezing

Freezing is actually one of my favorite ways to get ahead with this recipe! After rolling the dough into a log, I wrap it tightly and freeze it for up to 3 months. When I’m ready to bake, I just slice the cookies straight from the freezer and add a minute or two to the baking time. It’s a total game-changer for busy holidays or last-minute gatherings.

Reheating

If you want to warm up a few cookies before serving, pop them in a 300°F oven for about 5 minutes. This softens them slightly without losing that lovely crunch on the edges. I don’t recommend microwaving since it can make cookies rubbery, but a gentle oven warm-up brings back that just-baked feeling.

FAQs

  1. Can I use peppermint candy instead of peppermint extract in this recipe?

    While peppermint extract provides a clean, intense mint flavor, crushed peppermint candy can add a pleasant crunch and mintiness but won’t fully replace the extract’s depth. If using candy, try adding a small amount alongside the extract for best results, as candy alone won’t flavor the dough as evenly.

  2. Why do I need to chill the dough before baking?

    Chilling the dough firms it up, which helps the cookies maintain their pinwheel shape when sliced and baked. Without chilling, the dough can spread too much, blurring the signature spiral pattern. I’ve found that an hour or more in the fridge gives the best-defined cookies.

  3. Can I make these cookies gluten-free?

    Yes, but you’ll want to substitute a gluten-free all-purpose flour blend that’s designed for baking. I recommend blends with xanthan gum included to replicate the dough’s elasticity. Just keep in mind that texture might be a bit different, but flavor will remain delicious.

  4. What’s the best way to slice the dough log for even pinwheels?

    Use a sharp, thin knife and try to make smooth, firm cuts without sawing back and forth too much. Chilling the dough well before slicing makes it less sticky and easier to cut evenly. If the dough softens while slicing, pop it back in the fridge for a bit to firm up.

Final Thoughts

This Chocolate Mint Pinwheel Cookies Recipe has been a staple in my kitchen for years because it’s both a showstopper and reliably delicious every single time. From the cheerful swirls of minty green against deep chocolate to the crisp, tender bite, it embodies the kind of homemade baking that’s fun to share and easy to love. Give it a try—you’ll find it’s one of those recipes that feels like a little celebration with every batch.

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Chocolate Mint Pinwheel Cookies Recipe

Chocolate Mint Pinwheel Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 614 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes per batch
  • Total Time: 1 hour 40 minutes
  • Yield: Approximately 24–30 cookies 1x
  • Category: Cookie
  • Method: Baking
  • Cuisine: American
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Description

These Chocolate Mint Pinwheel Cookies are a festive and visually striking treat combining rich chocolate dough and a refreshing peppermint flavor. With a tender texture and a beautiful swirl of dark cocoa and vibrant green mint dough, they make perfect cookies for holidays or any special occasion. The subtle peppermint extract blends harmoniously with cocoa, and the green gel food coloring adds an eye-catching color to elevate their appearance.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups (286 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons (16 grams) unsweetened cocoa powder

Wet Ingredients

  • 2 sticks (226 grams) unsalted butter, at cool room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg, at cool room temperature
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk

Other

  • ¼–½ teaspoon green gel food coloring (preferably Americolor Forest Green or Leaf Green)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder until evenly combined.
  2. Cream Butter and Sugar: In a large bowl, using a mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
  3. Add Wet Ingredients: Mix in the egg, peppermint extract, vanilla extract, and milk until well incorporated.
  4. Divide Dough: Remove about one-third of the dough and place it in a separate bowl for the green mint dough. To the remaining two-thirds, gradually add the dry cocoa-flour mixture and combine until smooth. To the smaller dough portion, add a pinch of flour if needed and then add the green gel food coloring; knead in until the color is vibrant and consistent.
  5. Form Dough Sheets: Roll each dough portion between two sheets of parchment paper into roughly a 9×7 inch rectangle. Chill both dough sheets in the refrigerator for 30 minutes until firm.
  6. Create Pinwheels: Once chilled, carefully remove one dough sheet at a time, peel away parchment paper, and stack the green dough sheet on top of the chocolate dough sheet. Gently press to adhere.
  7. Roll and Chill: Starting at the shorter edge, roll the stacked dough layers tightly into a log shape. Wrap the log in plastic wrap and chill again for at least 1 hour or until firm.
  8. Slice and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled dough log into 1/4-inch thick rounds and place them about 2 inches apart on the baking sheets.
  9. Bake Cookies: Bake for 10 to 12 minutes, or until the edges are set but centers remain soft. Remove from oven, allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use room temperature butter and egg for better dough consistency and mixing.
  • If green gel food coloring is not available, you can substitute with another brand but use sparingly to achieve desired color intensity.
  • Keep dough chilled between steps to maintain the defined layers and make slicing easier.
  • For extra mint flavor, add a few drops of peppermint extract to the green dough before coloring.
  • Store baked cookies in an airtight container at room temperature for up to one week.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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