Recipes and Cooking Desserts & Baking Cookies Chocolate-Peppermint Swirl Cookies This twist on a slice-and-bake cookie gets is signature look from the distinct contrasting layers. Roll in decorating sugar to match the holiday theme. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on November 16, 2022 Print Rate It Share Share Tweet Pin Email Photo: Brie Goldman Prep Time: 20 mins Chill Time: 1 hrs 30 mins Bake Time: 7 mins Total Time: 20 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Whether in a creamy beverage or sweet treat, chocolate and peppermint are one of the most popular combos in the holiday season. This easy pinwheel cookie recipe layers chocolate- and peppermint-infused doughs to create a striking swirl effect. Use red or green decorating sugar to give the cookies a festive finish. Ingredients 1 cup butter, softened 2/3 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 large egg 1 tablespoon vanilla 1/4 teaspoon peppermint extract 2 cups all purpose flour 2 ounces bittersweet chocolate, melted Red decorating sugar Directions In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar, baking powder, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in egg, vanilla, and peppermint extract. Beat in flour until combined. Divide dough in half. Knead melted chocolate into one portion. Wrap each portion in plastic wrap; chill 30 to 60 minutes or until dough is easy to handle. Brie Goldman Lightly dust dough portions with flour; roll each between sheets of parchment paper to a 9×9-inch square. Stack squares. Tightly roll up dough into a 9-inch log. Brie Goldman Using your hands, flatten slightly into a rectangle. Roll again between parchment to a 12×10-inch rectangle. Tightly roll up dough, starting from one of the long sides, into a 12-inch log. Brie Goldman Place decorating sugar on parchment; roll log in sugar to coat. Wrap in plastic wrap; chill until firm enough to slice (1 to 2 hours in the refrigerator or 30 minutes in the freezer). Preheat oven to 375°F. Cut log into ¼-inch slices. Place 2 inches apart on ungreased cookie sheets. Bake 7 to 9 minutes or until edges are firm. Cool on cookie sheets 2 minutes. Remove; cool on wire racks. Rate it Print Nutrition Facts (per serving) 74 Calories 5g Fat 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 74 % Daily Value * Total Fat 4.6g 6% Saturated Fat 2.9g 14% Cholesterol 14.1mg 5% Sodium 64.5mg 3% Total Carbohydrate 7.3g 3% Dietary Fiber 0.3g 1% Total Sugars 2.9g Protein 0.9g Vitamin D 0mcg 0% Vitamin C 0mg 0% Calcium 9.4mg 1% Iron 0.5mg 3% Potassium 18.5mg 0% Fatty acids, total trans 0.2g Vitamin D 0.9IU Alanine 0g Arginine 0g Ash 0.3g Aspartic acid 0.1g Caffeine 0.9mg Carotene, alpha 0mcg Choline, total 5mg Copper, Cu 0mg Cystine 0g Energy 309.4kJ Fluoride, F 0.1mcg Folate, total 10.5mcg Glutamic acid 0.2g Glycine 0g Histidine 0g Isoleucine 0g Leucine 0.1g Lysine 0g Methionine 0g Magnesium, Mg 5.3mg Manganese, Mn 0.1mg Niacin 0.3mg Phosphorus, P 15.7mg Pantothenic acid 0mg Phenylalanine 0g Phytosterols 0mg Proline 0.1g Retinol 33.4mcg Selenium, Se 2.2mcg Serine 0g Theobromine 15.3mg Threonine 0g Vitamin E (alpha-tocopherol) 0.1mg Tryptophan 0g Tyrosine 0g Valine 0g Vitamin A, IU 123.8IU Vitamin A, RAE 34mcg Vitamin B-12 0mcg Vitamin B-6 0mg Vitamin K (phylloquinone) 0.5mcg Water 2.3g Zinc, Zn 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.