Description
Alton’s Chocolate Peppermint Pinwheel Cookies are festive holiday treats that swirl rich chocolate and refreshing peppermint flavors into one irresistible bite. Based on Alton Brown’s Food Network recipe, these cookies feature a buttery sugar cookie base divided into two layers—one flavored with cocoa and vanilla, the other infused with peppermint extract and crushed candy canes—for a stunning pinwheel design perfect for gifting or sharing at Christmas gatherings.
Ingredients
Scale
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- 3 ounces unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes or peppermint candies
- Powdered sugar, for rolling out dough
Instructions
- Sift together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg and milk, mixing until combined.
- Gradually add the dry ingredients on low speed until dough pulls away from the bowl.
- Divide dough in half. Wrap in wax paper and refrigerate for 2 hours.
- Mix melted chocolate and vanilla into one portion of dough until evenly combined.
- Mix egg yolk, peppermint extract, and crushed candy canes into the second portion of dough.
- Chill both doughs for 5 minutes. Roll each out separately to 1/4-inch thickness.
- Layer peppermint dough over chocolate dough and press lightly at the edges.
- Roll tightly into a log using wax paper and refrigerate for at least 2 hours.
- Preheat oven to 375°F (190°C). Slice dough into 1/2-inch rounds and place 1 inch apart on a parchment-lined baking sheet.
- Bake for 12–13 minutes, rotating halfway through. Remove from oven and cool for 2 minutes before transferring to a wire rack.
- Store in an airtight container for up to 1 week.
Notes
- Chill dough thoroughly to maintain clean pinwheel layers.
- Add 1 teaspoon of oil to melted chocolate to prevent dryness.
- Do not overbake; cookies should be just golden at the bottom.
- For a stronger mint flavor, use finely crushed candy canes or extra peppermint extract.
- Freeze dough logs up to one month for make-ahead convenience.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Alton's Chocolate Peppermint Pinwheel Cookies, peppermint cookies, chocolate pinwheel cookies, Alton Brown holiday cookies, Christmas desserts, peppermint swirl cookies, festive baking