Chocolate Peppermint Pinwheel Cookies
Slice-and-bake butter cookies with a chocolate swirl rolled around a peppermint candy cane layer. The dough log can be refrigerated or frozen ahead and baked whenever needed.
Servings 36 cookies
Ingredients
For the Base Dough
- 2 ¾ cups all-purpose flour spooned and leveled, 345 g
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter cool room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Chocolate Half
- 2 ounces unsweetened chocolate melted and cooled
- 1 tablespoon milk plus a little extra for brushing
For the Peppermint Half
- ¾ teaspoon peppermint extract
- ⅓ cup candy canes finely crushed, about 3 regular canes
- red gel food coloring optional, a few drops
Instructions
Make the Dough
- Whisk the flour, baking powder, and salt in a bowl.
- Beat the butter and sugar on medium speed for about 2 minutes until light and creamy. Beat in the egg and vanilla.
- Add the flour mixture on low speed in two additions, mixing just until no dry streaks remain.
Flavor the Two Halves
- Divide the dough into two equal portions. Mix the melted, cooled chocolate and 1 tablespoon milk into one portion until evenly colored.
- Knead the peppermint extract, crushed candy canes, and red gel coloring (if using) into the second portion.
Roll and Shape the Log
- Roll each portion between two sheets of parchment into a 12 x 8-inch rectangle about ¼ inch thick. Chill both on a tray for 15 to 20 minutes until firm but pliable.
- Remove the top parchment from both. Brush the chocolate layer lightly with milk, flip the peppermint layer on top, peel off its parchment, press gently, and trim the edges straight.
- Starting from a long side, use the bottom parchment to roll the dough into a tight log. Pinch the seam closed.
- Wrap tightly and refrigerate for at least 2 hours until very firm, giving the log a quarter roll every 30 minutes to keep it round.
Slice and Bake
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- Cut the log into slices about ⅓ inch thick with a thin, sharp knife, rotating the log every few cuts.
- Place slices 2 inches apart and bake one sheet at a time for 9 to 11 minutes, until the edges are set and the white swirl has not browned.
- Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
- Chocolate temperature: Cool the melted chocolate until barely warm so it does not melt the butter in the dough.
- Candy canes: Crush them fine. Large shards melt into sticky holes during baking.
- Make ahead: Refrigerate the wrapped log up to 3 days or freeze up to 3 months. Let a frozen log rest 10 minutes before slicing.
- Frozen slices: Bake from frozen, adding 1 to 2 minutes.
- Storage: Keep baked cookies airtight at room temperature up to 1 week or freeze up to 3 months.