Chocolate Peppermint Pinwheel Cookies
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Add a swirl of holiday cheer to your cookie tray with these Chocolate Peppermint Pinwheel Cookies. Combining rich chocolate dough and creamy vanilla-peppermint dough, these cookies are rolled into a mesmerizing pinwheel pattern, studded with peppermint pieces, and finished with a dip in luscious white chocolate. A sprinkling of crushed peppermint candies completes the festive look, making them a perfect treat for holiday gatherings, Christmas cookie swaps, or as edible gifts.
A Whimsical Holiday TRadition
Pinwheel cookies have long been a favorite for their eye-catching design and delightful flavor combinations. Originating in mid-20th century America, they became a holiday staple for their versatility and decorative appeal. This recipe takes the classic pinwheel concept and gives it a peppermint twist, infusing the flavors of the holiday season into each bite. The addition of crushed peppermint candies in the dough and as a garnish adds a refreshing crunch and vibrant holiday color.
Why You’ll Love These Pinwheel Cookies:
Visually Stunning: The swirled pinwheel design makes these cookies a standout on any platter!
Festive Flavor: Chocolate, vanilla, and peppermint come together for a perfectly balanced holiday treat.
Fun to Make: Rolling and slicing the dough is an enjoyable process, perfect for baking with family or friends.
Great for Gifting: Beautifully dipped and garnished, these cookies are a thoughtful homemade gift.
Gathering Ingredients:
Flour. All-purpose flour works best for these cookies.
Baking Powder.
Salt.
Butter. For the best results, warm your butter to around 62° F (16° C).
Sugar.
Eggs. Bring your eggs to room temperature before mixing the dough.
Vanilla Extract.
Peppermint Extract. If you do not like an overly strong peppermint flavor, you can replace the peppermint extract with more vanilla extract.
Cocoa Powder. I suggest using Dutch processed cocoa powder, but you can also use unsweetened cocoa powder in its place.
Heavy Cream. Milk or half-and-half can also be used in place of heavy cream.
Peppermint Candies. You will want to use hard peppermint candies for this recipe, not soft peppermint or butter mints. Crushed candy canes work well!
White Chocolate Chips. You can also use white chocolate melting wafers instead.
How to Make Pinwheel Cookies:
Step One: In a large bowl, whisk together the flour, baking powder, and salt until well combined, about 1 to 2 minutes. Set this aside for now.
Step Two: In the bowl of a standing electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer, cream together the butter and the sugar until it is light in color and fluffy in texture, about 2 to 3 minutes. Beat in the eggs, vanilla, and peppermint extracts for another 1 to 2 minutes.
Step Three: Divide the dough into 2 equal sized portions. Set one half aside and leave the second half of dough in the mixing bowl. To this first half, beat in 2 tablespoons (22 g) of the crushed peppermint pieces. Remove this half of dough from the mixer.
Step Four: To the second half of the dough, beat in the cocoa powder and heavy cream until the dough is well blended and there are no streaks of cocoa, about 2 to 3 minutes more. Shape both halves of the dough into discs and wrap them tightly in plastic wrap. Place the dough in the refrigerator and chill for at least 1 hour.
Step Five: After the dough has chilled, bring it out onto the counter. On a lightly floured surface, each half of the dough out to an 8 x 14-inch (20 x 35-cm) rectangle.
Step Six: With a pastry brush, brush the chocolate dough with a light layer of the beaten egg white. Layer the white peppermint dough on top of the chocolate dough. Try to match the edges as best as you can and be careful as the dough will be quite thin at this point and tear easily. With your fingers, begin to roll up the dough from the longest side, like a cinnamon roll or jellyroll, until it has become a 14-inch (35-cm) long log. Wrap the log tightly in plastic wrap and chill for another 2 hours.
Step Seven: After the second chilling period, preheat the oven to 350° F (177° C). Line 2 large baking sheets with parchment paper and set these aside for now.
Step Eight: Remove the dough log from the refrigerator. Unwrap the dough and, with a sharp knife, slice it into 1/2-inch (1-cm) thick sliced. It is okay if the very center of the cookies is not as tightly rolled as the rest - it will expand while baking.
Step Nine: Arrange the sliced cookies on the baking sheets about 2-inches (5-cm) apart. Bake the cookies for 12 to 14 minutes or until the edges are set and the vanilla dough is lightly golden brown. Remove the trays from the oven and leave the cookies to rest for another 5 minutes before transferring them to a wire cooling rack.
Step Ten: While the cookies are cooling, in a double boiler or microwave safe dish, melt the white chocolate. Line your countertop with a piece or two of parchment paper. Taking one of the cookies, dip half of it into the white chocolate. Let any extra chocolate drizzle back into the dish. Lay the dipped cookie on the parchment paper and while the chocolate is still wet, sprinkle it with a bit of the remaining 1/4 cup (36 g) of crushed peppermint pieces. Repeat this process with the remaining cookies, white chocolate, and peppermint.
Step Eleven: The cookies are finished when the chocolate has hardened completely, about 5 to 8 minutes. These cookies can be stored at room temperature in airtight containers for about 4 to 5 days, or they can be frozen and enjoyed later.
Tips for Perfect Pinwheel Cookies:
Chill Thoroughly: Chilling the dough helps maintain the pinwheel shape during slicing and baking. If you are ever in doubt that your dough is not cold enough, or if it becomes greasy, pop the dough back into the refrigerator for about 15 to 20 minutes or into the freezer for about 10 minutes.
Even Layers: Roll out the dough layers evenly to achieve a consistent swirl. Try your best to avoid any sections that are thicker or thinner than others.
Work Quickly: White chocolate sets quickly, so have your crushed peppermint ready for sprinkling after dipping the cookies.
Storage: Store cookies in an airtight container for about 4 to 5 days or freeze for longer storage.
Serving Suggestions:
Serve these cookies with a glass of cold milk, a steaming cup of hot cocoa, or peppermint tea. They also make a dazzling addition to holiday cookie boxes or a charming gift wrapped in festive tins or cellophane bags. Here are some recipes that pair well with these delicious Chocolate Peppermint Pinwheel Cookies!
My 2024 Christmas Cookie Box
Final Thoughts:
These Chocolate Peppermint Pinwheel Cookies bring together the best of holiday baking: striking presentation, irresistible flavor, and a touch of whimsy. Whether you’re building a holiday cookie box or looking for a new family favorite, these cookies are sure to delight with their festive charm and delicious taste.
xoxo Kayla
Chocolate Peppermint Pinwheel Cookies
Ingredients
- 2 1/2 cups (333 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup (232 g) salted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 tbsp (18 g) Dutch processed cocoa powder or unsweetened cocoa powder
- 1 tbsp (15 ml) heavy cream
- 1 egg white
- 1/4 cup + 2 tbsp (58 g) crushed peppermint pieces, divided
- 1 cup (186 g) white chocolate chips or melting wafers
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt until well combined, about 1 to 2 minutes. Set this aside for now.
- In the bowl of a standing electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer, cream together the butter and the sugar until it is light in color and fluffy in texture, about 2 to 3 minutes. Beat in the eggs, vanilla, and peppermint extracts for another 1 to 2 minutes.
- Divide the dough into 2 equal sized portions. Set one half aside and leave the second half of dough in the mixing bowl. To this first half, beat in 2 tablespoons (22 g) of the crushed peppermint pieces. Remove this half of dough from the mixer.
- To the second half of the dough, beat in the cocoa powder and heavy cream until the dough is well blended and there are no streaks of cocoa, about 2 to 3 minutes more. Shape both halves of the dough into discs and wrap them tightly in plastic wrap. Place the dough in the refrigerator and chill for at least 1 hour.
- After the dough has chilled, bring it out onto the counter. On a lightly floured surface, each half of the dough out to an 8 x 14-inch (20 x 35-cm) rectangle. Layer the white peppermint dough on top of the chocolate dough. Try to match the edges as best as you can and be careful as the dough will be quite thin at this point and tear easily. With your fingers, begin to roll up the dough from the longest side, like a cinnamon roll or jellyroll, until it has become a 14-inch (35-cm) long log. Wrap the log tightly in plastic wrap and chill for another 2 hours.
- After the second chilling period, preheat the oven to 350° F (177° C). Line 2 large baking sheets with parchment paper and set these aside for now.
- Remove the dough log from the refrigerator. Unwrap the dough and, with a sharp knife, slice it into 1/2-inch (1-cm) thick sliced. It is okay if the very center of the cookies is not as tightly rolled as the rest - it will expand while baking.
- Arrange the sliced cookies on the baking sheets about 2-inches (5-cm) apart. Bake the cookies for 12 to 14 minutes or until the edges are set and the vanilla dough is lightly golden brown. Remove the trays from the oven and leave the cookies to rest for another 5 minutes before transferring them to a wire cooling rack.
- While the cookies are cooling, in a double boiler or microwave safe dish, melt the white chocolate. Line your countertop with a piece or two of parchment paper. Taking one of the cookies, dip half of it into the white chocolate. Let any extra chocolate drizzle back into the dish. Lay the dipped cookie on the parchment paper and while the chocolate is still wet, sprinkle it with a bit of the remaining 1/4 cup (36 g) of crushed peppermint pieces. Repeat this process with the remaining cookies, white chocolate, and peppermint.
- The cookies are finished when the chocolate has hardened completely, about 5 to 8 minutes. These cookies can be stored at room temperature in airtight containers for about 4 to 5 days, or they can be frozen and enjoyed later.
Nutrition Facts
Calories
219Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
