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    Home > Recipes > Christmas

    Chocolate Mint Pinwheel Cookies

    Published: Nov 30, 2017 · Modified: Dec 16, 2022 · by Jess Smith · Jump to Recipe · 4 Comments · This post may contain affiliate links.

    Chocolate Mint Pinwheels on a sheet pan
    Chocolate Mint Pinwheels on a sheet pan
    chocolate mint pinwheel cookies on a cooling rack
    chocolate mint pinwheels

    Chocolate Mint Pinwheel Cookies on a cooling rack

    Chocolate Mint Pinwheel Cookies are tender butter cookies with swirls of chocolate, vanilla and mint dough. These slice and bake cookies can be frozen and ready for baking in just a few minutes.

    I can't get enough of chocolate and mint this time of year (can you tell from these Peppermint Hot Cocoa Cookies?) These easy pinwheel cookies are one of my favorite vehicles for the combo. I like to under-bake them by a minute or two for super soft, gooey centers. Baked for the right amount of time (8 to 10 minutes), they have a tender, buttery crumb.

    Molly and Clara helping to bake Chocolate Mint Pinwheels

    These take a few steps, but I've got you covered with plenty photos. Including my kitchen helpers whose favorite job is sampling chocolate chips and pouring excessive amounts of food coloring into the mixer.

    Here's how it goes..

    Step One: Make the Dough

    First make a big batch of vanilla dough. Divide it into thirds. Eyeball it or weight it...

    weighing dough for pinwheel cookies

    Step Two: Divide and Color

    Make each portion of dough into it's own color and flavor. Green (peppermint), chocolate and red (vanilla).

    dividing and coloring dough for pinwheel cookies

    Step Three: Roll

    Roll the dough out into 11" squares. I like to draw a square on a piece of wax paper and place it over top as a guide.

    rolling out dough for pinwheel cookies

    I usually have to fold the sides over a few times and / or tear off a few pieces and move them around to get an even square.

    chocolate dough on a sheet of parchment paper

    red dough on a parchment square

    Step Four: Chill

    Refrigerate the dough for 30 minutes so that it's chilled. This will keep the layers from bleeding into one another when they're stacked. Fridge shot!

    colored dough for pinwheel cookies stacked in the fridge

    Step Five: Stack

    After 30 minutes, stack the layers (in any order you'd like). Gently press the layers together.

    layers of colored dough on a parchment square

    Step Six: Jelly Roll It

    Roll the layers up, jelly-roll style. Press them a bit while rolling to prevent gaps.

    rolling layered colored dough

    rolled layer dough

    Step Seven: One Last Chill or Freeze

    Refrigerate again to get the dough nice and firm. Or freeze for up to 3 months (how's that for getting ahead on your holiday baking?)

    slicing Pinwheel Cookies

    Step Eight: Slice & Bake

    Then slice and bake! And enjoy!

    baked Chocolate Mint Pinwheel Cookies on a sheet pan

    My Christmas Cookie Master List

    • Crisp Gingerbread Cookies
    • Baking Christmas Cookies with Kids
    • Salted Caramel Stuffed Chocolate Cookies
    • Chocolate Mint Pinwheel Cookies
    • Chocolate-Mint Ribbon Cookies
    • Candy Cane Meringues
    • Chocolate Peppermint Blossoms
    • Christmas Tree Meringues
    • Bite-Sized Chocolate Brownie Cookies with Candy Cane Topping
    • Elf Pies {Video}
    • Chocolate Candy Cane Truffles
    • Peanut Butter Cookie Cups

    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls
    • Wax Paper
    • KitchenAid Stand Mixer 
    • Rolling Pin
    • 6-inch Global Knife 
    • Half Sheet Pan 

    📖 Recipe

    Chocolate Mint Pinwheels
    Print Recipe
    5 from 3 votes

    Chocolate Mint Pinwheel Cookies

    Chocolate Mint Pinwheel Cookies are tender butter cookies with swirls of chocolate, vanilla and mint dough. These slice and bake cookies can be frozen and ready for baking in just a few minutes.
    Prep Time1 hour hr 30 minutes mins
    Cook Time8 minutes mins
    Total Time1 hour hr 38 minutes mins
    Course: Dessert
    Keyword: chocolate, Christmas, cookies, holidays, mint, slice and bake
    Servings: 40 cookies
    Calories: 146kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $3.00

    Equipment

    • Mixing Bowls
    • Stand Mixer
    • Wax Paper
    • Rolling Pin
    • Sharp Knife
    • Half Sheet Pan

    Ingredients

    • 4 cups All-Purpose Flour
    • 2 teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 ⅓ cup Unsalted Butter, softened
    • 1 ½ cup Granulated Sugar
    • 2 Eggs
    • 1 teaspoon Vanilla Extract
    • Red Food Coloring
    • ¼ teaspoon Peppermint Extract
    • Green Food Coloring
    • ½ cup Semisweet Chocolate Chips

    Instructions

    • In a mixing bowl, whisk together flour, baking powder and salt. Set aside.
    • In the bowl of a standing mixer, beat the butter on medium-high until smooth. Add sugar and beat on high until light and fluffy, ~2 minutes.
    • Add eggs one at a time, mixing between each addition. Add vanilla and mix for 1 minute more.
    • Add dry ingredients in three increments, mixing between each one.
    • Divide dough into three even portions.
    • Red
      Put the first portion of dough in the mixer and add red food coloring, while mixing, until the dough is a nice bright red. Set red dough aside and wipe out bowl.
    • Green
      Put the second portion of dough in the mixer and add peppermint extract and green food coloring, while mixing, until the dough is bright green. Set green dough aside and wipe out bowl.
    • Chocolate
      Melt chocolate chips in the microwave (in 10 second increments, stirring between each). Put the third portion of dough in the mixer and add melted chocolate chips. Mix until evenly combined.
    • Working with one portion of dough at a time, roll each into a 11" x 11" square. (I use a permanent marker to draw a square on a piece of wax paper and use that as a guide.)
    • Refrigerate dough for 30 minutes until chilled.
    • Remove dough from refrigerator and stack the three portions (in any order). Gently press layers together.
    • Using the bottom sheet of wax paper to lift dough, roll it into a log. Press gently as you roll to avoid gaps. Wrap the dough tightly in wax paper and then in foil.
    • Refrigerate for 2 hours or up to 5 days. (At this point the dough can be frozen for up to 3 months; defrost in the refrigerator for 2 to 3 hours before baking.)
    • Preheat oven to 375 degrees F.
    • Using a sharp knife cut roll into ⅛" slices. Place slices on an ungreased baking sheet. The cookies will spread as they bake, so leave 2" between.
    • Bake until cookies appear just set in the middle, 8 to 10 minutes. (The texture will be tender and buttery. I've also been known to bake these for as little as 6 minutes. Soft, gooey, delicious.) Transfer to a cooling rack and allow to cool completely.
    • Store in an airtight container for up to 3 days.

    Nutrition

    Calories: 146kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 34mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 201IU | Calcium: 17mg | Iron: 1mg

    Clara contemplating a bar of unsweetened chocolate. I'm not sure she believes that it won't taste like Hershey's.

    clara looking at unsweetened chocolate

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Hoàng Dân

      December 04, 2017 at 12:42 am

      good!!!!!!

      Reply
    2. Ron

      December 05, 2017 at 3:33 am

      5 stars
      I love the adapted IKEA foot stools. You guys should sell the idea to IKEA.
      The cookies look amazing and you made it look so easy. We're having my wife's work team over for a Julfest (Chistmas party) on the 15th and they've requested that I make a American cookie smörgåsbord. I'm going to give these a try as I think they'd surely impress. Thanks for making it look easy for us non-bakers out here in food land.

      Reply
      • Jess

        December 07, 2017 at 12:50 pm

        Sounds like so much fun, Ron! Everyone loves a cookie spread. Good luck!

        Reply
    3. Bee

      October 30, 2020 at 12:56 pm

      5 stars
      Hi! I just made this recipe today (well, baked it today, put it together yesterday)! They are delicious! I did use an egg replacer which likely made the dough a bit different, so I wasn't able to roll it into a log for pinwheels (totally on me). HOWEVER I did improvise and just have the layers be flat on top of one another and used a cookie cutter to make star cookies:)

      Reply

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