Chocolate Peppermint Pinwheel Cookies

Name: Chocolate Peppermint Pinwheel Cookies
Prep time: 2 h 58 min
Cook time: 2 h 58 min
Total time: 2 h 58 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 egg, beaten; 1 egg yolk; 375 grams all-purpose flour; 1 Tbsp milk; 85 milliliters crushed candy canes or peppermint candies; 1 teaspoon peppermint extract; 0 teaspoons salt; 200 grams sugar; 227 grams unsalted butter, softened; 85 grams unsweetened chocolate, melted; 1 teaspoon vanilla extract

Chocolate Peppermint Pinwheel Cookies might be a good recipe to expand your dessert collection. This recipe serves 36. One serving contains 130 calories, 2g of protein, and 7g of fat. It can be enjoyed any time, but it is especially good for Christmas. This recipe from Foodnetwork requires baking powder, salt, chocolate, and peppermint extract. From preparation to the plate, this recipe takes about 2 hours and 58 minutes. Peppermint Pinwheel Cookies, Chocolate and Vanilla Pinwheel Cookies, and Semisweet Chocolate Pinwheel Cookies are very similar to this recipe.

Instructions

Watch how to make this recipe.

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands.

Ingredients you will need

Chocolate

Vanilla

Dough

Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes.

Ingredients you will need

Peppermint Extract

Egg Yolk

Candy

Dough

Roll out doughs separately to approximately 1/4-inch thickness.

Ingredients you will need

Roll

Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.

Ingredients you will need

Peppermint

Chocolate

Dough

Roll

Wrap

Equipment you will use

Cutting Board

Wax Paper

Preheat oven to 375 degrees.

Equipment you will use

Oven

Remove dough from the refrigerator and cut into 1/2-inch slices.

Ingredients you will need

Dough

Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Frying Pan

Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Equipment you will use

Baking Sheet

Wire Rack

Oven

Sift together flour, baking powder, and salt. Set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

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

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Bowl

Add egg and milk and beat to combine. Put 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, and refrigerate for 2 hours.

Ingredients you will need

Dough

All Purpose Flour

Milk

Wrap

Egg

Equipment you will use

Blender

Bowl

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Sprinkle surface where you will roll out dough with powdered sugar.

Ingredients you will need

Powdered Sugar

Dough

Roll

Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.

Ingredients you will need

Powdered Sugar

Dough

Roll

Equipment you will use

Baking Sheet

Rolling Pin

Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.

Equipment you will use

Baking Sheet

Wire Rack

Oven

Serve as is or ice, as desired. Store in airtight container for up to 1 week.

Ingredients you will need

Ice

Equipment

Ingredients

Servings:

all-purpose flour 1Tbsp

milk 85milliliters

crushed candy canes or peppermint candies 1teaspoon

peppermint extract 0teaspoons

salt 200grams

sugar 227grams

unsalted butter, softened 85grams

unsweetened chocolate, melted 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "