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.

chocolate-peppermint swirl cookies steps

Brie Goldman

Prep Time:
20 mins
Chill Time:
1 hrs 30 mins
Bake Time:
7 mins
Total Time:
20 mins
48 cookies

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.


  • 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


  1. 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.

  2. 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.

    chocolate-peppermint swirl cookies steps

    Brie Goldman

  3. 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.

    chocolate-peppermint swirl cookies steps

    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.

    chocolate-peppermint swirl cookies steps

    Brie Goldman

  4. 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).

  5. Preheat oven to 375°F. Cut log into ¼-inch slices. Place 2 inches apart on ungreased cookie sheets.

  6. Bake 7 to 9 minutes or until edges are firm. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.

Nutrition Facts (per serving)

74 Calories
5g Fat
7g Carbs
1g Protein
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.

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