The following recipe and photography is courtesy of Bread Over Heels, a food scientist and blogger. For more of her recipes and baking tips, visit her website or her Instagram @breadoverheels.
Inspired by the ever-popular Christmas cookie exchanges, these Double Chocolate Peppermint Pinwheel Cookies are sure to be a hit this holiday season.
The combination of chocolate and peppermint flavors is one of the most exciting parts of the holiday season, and this recipe doubles down by using both dark chocolate and white chocolate in the dough as well as chilly peppermint extract throughout.
The mesmerizing swirl is made by dividing a shortbread sugar cookie dough into two halves and adding bittersweet chocolate to one half and white chocolate to the other half. A coating of Christmas-colored sprinkles adds the perfect crunch and eye-catching color contrast to your new favorite festive cookie.
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 Tbsp. milk
- 1 tsp. vanilla
- 1 tsp. peppermint extract
- 3 cups all purpose flour
- ¾ tsp. baking powder
- Dash of sea salt
- 2 Tbsp. white chocolate chips, melted
- 3 oz. bittersweet chocolate, melted
- 2 Tbsp. cocoa powder
- ½ cup red, green, and white sprinkles
- In a stand mixer fitted with a paddle attachment, mix butter and sugar together on medium speed for two minutes. Add egg, milk, vanilla and peppermint extract. Mix on low for 30 seconds and medium for one minute or until combined.
- In a separate bowl, combine flour, baking powder and sea salt.
- With the mixer on low speed, slowly add the flour mixture in batches. Stir until combined, making sure to scrape bowl occasionally.
- Divide dough into two equal halves.
- Return one half of the dough to the mixer. With the mixer on low, stir in melted white chocolate chips to combine. Remove dough from the bowl, wrap in plastic wrap.
Return the second half of dough to the mixer. With the mixer on low, stir in melted bittersweet chocolate and cocoa powder to combine. Remove dough from the bowl and wrap in plastic wrap. Refrigerate both doughs for about one hour.
- Remove doughs from the refrigerator. Lightly dust a large sheet of parchment paper with flour. Roll bittersweet chocolate dough to a 9×13-inch rectangle. Repeat with white chocolate dough on a separate piece of parchment paper dusted with flour. Carefully invert and transfer the white chocolate dough on top of chocolate dough. Remove parchment paper from the top of white chocolate dough. Starting at the long edge, roll the dough into a log. Place sprinkles onto parchment paper. Roll the dough log back and forth to coat in sprinkles. Wrap in plastic wrap and freeze for one hour.
- Preheat oven to 375°F. Line baking sheets with parchment paper. Remove dough log from the freezer and let it thaw for ten minutes. With a sharp knife, cut ¼ inch thick cookie slices. Place cookies about two inches apart on the baking sheet.
- Bake for 9-10 minutes. Let cookies sit on baking sheet for one minute before transferring to a cooling rack to cool completely.