Chocolate-Mint Pinwheel Cookies

You can never have too many hor d'oeuvre recipes, so give Chocolate-Mint Pinwheel Cookies a try. This recipe serves 72. One serving contains 68 calories, 1g of protein, and 4g of fat. For 8 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from In Katrinas Kitchen has 2181 fans. From preparation to the plate, this recipe takes about 3 hours. Head to the store and pick up baking powder, Semi-Sweet Chocolate Baking Chips, granulated sugar, and a few other things to make it today. With a spoonacular score of 4%, this dish is improvable. Similar recipes are Chocolate-Nut Pinwheel Cookies, Semisweet Chocolate Pinwheel Cookies, and Fig-Filled Chocolate Pinwheel Cookies.

Servings: 72

Preparation duration: 160 minutes

Cooking duration: 6 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In the bowl of a stand mixer, beat butter on high for 30 seconds then add the sugar, baking powder, and salt. Beat until all is combined. Scrape down the sides of the bowl then beat in the egg and vanilla until all is incorporated. Slowly add in the flour. The dough will be quite thick, you might have to use a spatula to mix in the rest of it by hand.Divide the dough in half. Stir in melted chocolate into one dough portion then stir in mint chocolate baking chips and peppermint extract into the other dough portion Divide each dough portion in half and cover and chill for at least 1-2 hours, or until easy to handle.Roll each peppermint dough portion into a 9 1/2 by 6-inch rectangle on wax paper. Roll each chocolate dough portion into the same size on wax paper. Invert the chocolate dough on TOP of the peppermint dough rectangle and remove the top layer of wax paper.Roll up the dough tightly, pinch dough edges to seal; wrap in plastic wrap. Repeat with remaining chocolate and peppermint dough rectangles. Chill dough rolls for 1-2 hours or until very firm.Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.Unwrap the dough rolls and cut dough rolls with a very sharp knife into 1/4-inch thick slices. Place on baking sheet and bake for 6-8 minutes or until edges are firm and just starting to brown.Let cool on baking sheet for 5 minutes then transfer to wire cooling rack to cool completely.

 

Step by step:

1. In the bowl of a stand mixer, beat butter on high for 30 seconds then add the sugar, baking powder, and salt. Beat until all is combined. Scrape down the sides of the bowl then beat in the egg and vanilla until all is incorporated. Slowly add in the flour. The dough will be quite thick, you might have to use a spatula to mix in the rest of it by hand.Divide the dough in half. Stir in melted chocolate into one dough portion then stir in mint chocolate baking chips and peppermint extract into the other dough portion Divide each dough portion in half and cover and chill for at least 1-2 hours, or until easy to handle.

2. Roll each peppermint dough portion into a 9 1/2 by 6-inch rectangle on wax paper.

3. Roll each chocolate dough portion into the same size on wax paper. Invert the chocolate dough on TOP of the peppermint dough rectangle and remove the top layer of wax paper.

4. Roll up the dough tightly, pinch dough edges to seal; wrap in plastic wrap. Repeat with remaining chocolate and peppermint dough rectangles. Chill dough rolls for 1-2 hours or until very firm.Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.Unwrap the dough rolls and cut dough rolls with a very sharp knife into 1/4-inch thick slices.

5. Place on baking sheet and bake for 6-8 minutes or until edges are firm and just starting to brown.

6. Let cool on baking sheet for 5 minutes then transfer to wire cooling rack to cool completely.

Nutrition Information:

covered percent of daily need