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Chocolate Peppermint Pinwheels

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Recipe

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Yield

36 servings

Prep

48 min

Cook

15 min

Ready

3 hrs
Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
For the sugar cookie
3 cups all-purpose flour
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¾ teaspoon baking powder
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¼ teaspoon salt
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1 cup butter, unsalted
softened
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1 cup sugar
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1 large eggs
beaten
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1 tablespoon milk
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1 x powdered sugar
for rolling out dough
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For chocolate and peppermint
3 ounces unsweetened chocolate
melted
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1 teaspoon vanilla extract
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1 large egg yolks
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1 teaspoon mint extract
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½ cup peppermint stick candy
crushed
*

Ingredients

Amount Measure Ingredient Features
For the sugar cookie:
7.1E+2 ml all-purpose flour
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3.8 ml baking powder
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1.3 ml salt
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237 ml butter, unsalted
softened
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237 ml sugar
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1 large eggs
beaten
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15 ml milk
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1 x powdered sugar
for rolling out dough
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For chocolate and peppermint:
86.7 ml/g unsweetened chocolate
melted
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5 ml vanilla extract
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1 large egg yolks
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5 ml mint extract
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118 ml peppermint stick candy
crushed
*

Directions

To make the sugar cookies:

Sift together flour, baking powder, and salt in a large bowl. Set aside.

Add butter and sugar in a large bowl of electric stand mixer and beat until light in color.

Add egg and milk and beat to mix.

Turn mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.

Divide the dough in half, wrap in waxed paper or plastic wrap and refrigerate for at least 2 hours.

To make the Pinwheels:

Divide the dough in half and stir in chocolate and vanilla to 1 half and knead with hands until incorporated.

Stir in egg yolk, peppermint extract, and crushed candy to the other half of dough and knead with hands until incorporated.

Cover both with waxed papper or plastic wraps and chill for about 5 minutes.

Roll out doughs on waxed papper separately to ¼ inch thickness.

Arrange peppermint dough on top of chocolate dough and press together around the edges, remove the waxed papper from chocolate dough on top.

Use waxed paper underneath peppermint dough to roll dough into log.

Wrap in waxed paper and refrigerate for at least 2 hours.

Preheat oven to 375℉ (190℃).

Remove dough from the refrigerator and cut into ½-inch slices.

Arrange cookies 1-inch apart on baking sheet covered with parchment, or silicone baking mat and bake for about 12 minutes, rotating the pan halfway through cooking time.

Remove from oven and let sit on baking sheet for 4 minutes, then transfer to wire racks to cool completely.

Store in an airtight container for up to 1 week.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 11548% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 20mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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