This delicious Chocolate Peppermint Pinwheel Cookies recipe by Alton Brown is a festive and easy treat perfect for the holiday season. With a beautiful swirl of rich chocolate and refreshing peppermint, these cookies are not only visually stunning but also bursting with flavor. Plus, you can easily use everyday ingredients to whip up this quick and impressive dessert!
Recipe Ingredients:
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg, beaten, plus 1 large egg yolk, divided
- 1 tablespoon whole milk
- 3 ounces unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes or peppermint candies
- powdered sugar, for rolling dough
How To Make Chocolate Peppermint Pinwheel Cookies?
- Prepare Dry Ingredients: Sift together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Mix in the beaten egg and milk until combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients with the mixer on low speed until the dough pulls away from the bowl’s sides.
- Divide and Flavour Dough: Divide the dough in half. In a large bowl, mix one half with melted chocolate and vanilla. In a separate bowl, mix the other half with egg yolk, peppermint extract, and crushed candy.
- Chill the Dough: Wrap each dough half in plastic wrap and chill for 10-15 minutes.
- Roll Out Dough: Sprinkle your work surface with powdered sugar. Roll each dough half separately to 1/4-inch thickness.
- Create Pinwheel Log: Place the peppermint dough on top of the chocolate dough, press the edges together, and roll into a 12-inch (30 cm) log. Wrap in parchment paper and refrigerate for 2 hours.
- Preheat Oven: Preheat your oven to 190°C / 375°F. Line a baking sheet with parchment paper.
- Slice Cookies: Remove the dough from the refrigerator and slice into 1/2-inch (1.25 cm) thick cookies. If the dough cracks, gently press it back together.
- Bake: Place cookies 1 inch (2.5 cm) apart on the prepared baking sheet. Bake for 12-13 minutes, rotating the pan halfway through.
- Cool and Store: Let cookies cool on the pan for 2 minutes before transferring to a wire rack. Store in an airtight container for up to 1 week.
Recipe Tips
- Chill the Dough Well: Chilling the dough for at least 2 hours helps the cookies hold their shape and makes slicing easier. If the dough feels too soft, pop it back in the fridge.
- Use Powdered Sugar for Rolling: Instead of flour, sprinkle your work surface with powdered sugar to avoid drying out the dough and to add a light sweetness.
- Prevent Cracking: If the dough cracks while slicing, let it sit at room temperature for a minute to soften, then gently press the dough back together with your fingers.
- Even Slices for Even Baking: Use a sharp, thin-bladed knife to slice the dough log into uniform cookies. You can also use unflavored dental floss for a clean cut.
- Rotate the Pan: Halfway through baking, rotate the cookie sheet to ensure the cookies bake evenly and avoid browning on just one side.
How To Store Leftovers?
- Refrigerate: Let the Chocolate Peppermint Pinwheel Cookies cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 1 week to keep them fresh and flavorful.
- Freeze: Place the cookies in a single layer on a baking sheet to freeze them individually. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months.
Nutrition Facts
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 70mg
- Potassium: 15mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
Check out More Recipes:
Alton Brown Chocolate Peppermint Pinwheel Cookies
Description
This delicious Chocolate Peppermint Pinwheel Cookies recipe by Alton Brown is a festive and easy treat perfect for the holiday season. With a beautiful swirl of rich chocolate and refreshing peppermint, these cookies are not only visually stunning but also bursting with flavor. Plus, you can easily use everyday ingredients to whip up this quick and impressive dessert!
Ingredients
Instructions
- Prepare Dry Ingredients: Sift together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Mix in the beaten egg and milk until combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients with the mixer on low speed until the dough pulls away from the bowl’s sides.
- Divide and Flavour Dough: Divide the dough in half. In a large bowl, mix one half with melted chocolate and vanilla. In a separate bowl, mix the other half with egg yolk, peppermint extract, and crushed candy.
- Chill the Dough: Wrap each dough half in plastic wrap and chill for 10-15 minutes.
- Roll Out Dough: Sprinkle your work surface with powdered sugar. Roll each dough half separately to 1/4-inch thickness.
- Create Pinwheel Log: Place the peppermint dough on top of the chocolate dough, press the edges together, and roll into a 12-inch (30 cm) log. Wrap in parchment paper and refrigerate for 2 hours.
- Preheat Oven: Preheat your oven to 190°C / 375°F. Line a baking sheet with parchment paper.
- Slice Cookies: Remove the dough from the refrigerator and slice into 1/2-inch (1.25 cm) thick cookies. If the dough cracks, gently press it back together.
- Bake: Place cookies 1 inch (2.5 cm) apart on the prepared baking sheet. Bake for 12-13 minutes, rotating the pan halfway through.
- Cool and Store: Let cookies cool on the pan for 2 minutes before transferring to a wire rack. Store in an airtight container for up to 1 week.
Notes
- Chill the Dough Well: Chilling the dough for at least 2 hours helps the cookies hold their shape and makes slicing easier. If the dough feels too soft, pop it back in the fridge.
- Use Powdered Sugar for Rolling: Instead of flour, sprinkle your work surface with powdered sugar to avoid drying out the dough and to add a light sweetness.
- Prevent Cracking: If the dough cracks while slicing, let it sit at room temperature for a minute to soften, then gently press the dough back together with your fingers.
- Even Slices for Even Baking: Use a sharp, thin-bladed knife to slice the dough log into uniform cookies. You can also use unflavored dental floss for a clean cut.
- Rotate the Pan: Halfway through baking, rotate the cookie sheet to ensure the cookies bake evenly and avoid browning on just one side.
Alton Brown Chocolate Peppermint Pinwheel Cookies
