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Chocolate Mint Pinwheels
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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 30 minutes
Cook Time8 minutes
Total Time1 hour 38 minutes
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


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


  • 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


  • 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.


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