Chocolate and Peppermint Pinwheel Cookies

Blogger Cheri Liefeld of Adventures in the Kitchen shows how you can sparkle up your dessert table with these Chocolate and Peppermint Pinwheel Cookies.

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Servings 18

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ingredients 5
Prep Time 15 min
Total Time 40 min

Ingredients

1: roll (30 oz) Pillsbury® refrigerated peppermint sugar cookies

1/2: cup all-purpose flour

1/4: cup unsweetened dark or regular baking cocoa

1: cup white vanilla baking chips (6 oz)

15: hard round peppermint candies, unwrapped, crushed

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Directions

1 Cut cookie dough in half crosswise. In large bowl, place half of the dough. Break up dough; stir in 1/4 cup of the flour until well mixed. Wrap dough in plastic wrap and refrigerate 30 minutes or until firm.
2 Meanwhile, in same bowl, break up remaining dough; stir in remaining flour and the cocoa until well mixed. Wrap in plastic wrap and refrigerate 30 minutes or until firm.
3 To make pinwheels, place peppermint dough between 2 sheets of waxed paper; roll into 10x12-inch rectangle. Repeat with chocolate-peppermint dough. Peel top sheets of waxed paper from both doughs. Turn chocolate-peppermint dough upside down onto peppermint dough; roll up doughs together, starting at long side, into a log.
4 Heat oven to 350°F. Line cookie sheets with cooking parchment paper or use nonstick cookie sheets. Cut dough into 1/4-inch slices with sharp knife; place 1 inch apart on cookie sheets.
5 Bake 15 to 18 minutes or until edges just start to brown. Remove from cookie sheets to cooling racks. Cool completely before decorating.
6 In microwavable bowl, microwave baking chips uncovered on High 1 minute; stir. Microwave 30 to 60 seconds longer, stirring every 30 seconds, until melted and smooth.
7 In small bowl or on piece of cooking parchment paper, place crushed candies. Dip edge of cookies in melted chips; roll in crushed candies. Place on sheet of cooking parchment paper; let stand until set. Store in airtight container, using waxed paper between cookie layers.

EXPERT TIPS

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Expert Tips

If dough becomes too soft to work with, refrigerate 30 minutes.

To crush peppermint candies, unwrap and place in food-storage plastic bag; crush with mallet or rolling pin.

Nutrition Information

Review & Comments

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hopeandglory53

report Posted Mar. 9, 2012 2:52 PM

My son made these for his school's bake off sale, and they did very well! He got a first place ribbon for them. He really enjoyed making them (needed a little help, though). They were awesome and totally fun to make :D

jfrogster

report Posted Dec. 8, 2011 5:14 PM

I just tried this recipe today to take to an ornament exchange party tonight. I followed the recipe exactly except I used semisweet chips instead of the white chips because that's what I had on hand. They turned out so pretty and taste great too! I was surprised that the dough roll didn't have to sit in the refrigerator overnight like most refrigerator cookie recipes, but it cut just fine and the cookies turned out very uniform. will definitely make again!