We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Chocolate and Peppermint Pinwheel Cookies How-To

These cookies sparkle after a dip in white chocolate and crushed peppermints.

  • Save
  • Pinterest
  • Facebook
  • Email

Cheri Liefeld

I had never tried making pinwheel cookies before but thought the new peppermint cookie dough from Pillsbury® would make a perfect base.

I took a package of Pillsbury® Refrigerated Peppermint Cookie Dough and divided into half. I placed half the dough in a mixing bowl with a paddle attachment. Break up the dough and add 1/4 cup flour to the bowl. Mix until the flour is incorporated into the dough. Form into a disc and refrigerate.

Place second half of the dough into the mixing bowl, break up and add the flour and cocoa. Mix until both are incorporated and form into a disc.

Take out the first disc and roll into a 10-12" square. Repeat with the chocolate peppermint dough. Place the chocolate on top of the peppermint dough. Tightly roll dough into a roll.

Slice in 1/4" rounds and lay on baking sheet lined with parchment paper or a non stick baking pad. Bake for 15-18 minutes until the edges are just slightly brown. Remove from oven and cool. While cooling open white chocolate and peppermint candies.

Melt the white chocolate and dip the edges of the pinwheel in the chocolate. Roll into the crushed peppermints and place on parchment paper.

I packaged mine in a white box with a window pane so that the cookies peek out. These will be a fun hostess gift this holiday season.

Comments + Recipe Twists