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
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder until evenly combined.
- 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.
- Add Wet Ingredients: Mix in the egg, peppermint extract, vanilla extract, and milk until well incorporated.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
