Updated November 28, 2014
tablespoon green food coloring gel (mint)
cup all-purpose flour (mint)
teaspoons mint extract (mint)
cup unsalted butter (mint)
cup all-purpose flour (choc)
cup cocoa powder (choc)
teaspoon vanilla extract (choc)
cup unsalted butter (choc)
Mix your mint and chocolate dough separately. To prepare chocolate dough, cream butter and sugar together in a stand mixer or with a hand mixer. Mix on medium until butter/sugar mixture is light and fluffy.
Add egg, vanilla extract, and salt. Then add cocoa powder and flour and mix until combined. Try not to overmix the dough.
Once dough is mixed, turn chocolate dough out onto wax paper and cover with another sheet of wax paper. Roll into a rough rectangle, 12'' by 16'' in size. It doesn't have to be perfect. Keep the wax paper on the dough and stick it in the freezer while you make the mint dough.
For mint dough (it doesn't actually matter what order you make them in - be sure to wash your bowl though in between), cream butter and sugar together just like chocolate dough. Once light and fluffy, add egg, mint extract, salt, and green food coloring gel.
Mix in flour slowly until combined. Turn dough out onto wax paper, cover with another piece of wax paper, and roll mint dough to roughly same size as chocolate dough.
Remove the first slab of dough from the freezer. Peel off top layer of each dough slab. Spritz one slab with a bit of water and press the two dough slabs together. You should still have wax paper on the top and bottom of the combined dough. Press together to seal the dough.
Stick combined dough in the freezer for 20 minutes to chill.
Take dough out of freezer and trim off edges to make a tight rectangle. The rectangle shouldn't have any large areas with just chocolate dough or just mint dough.
Once combined dough is trimmed, take the wax paper off and slowly roll up the dough starting on a long end. The chocolate dough should be on the outside or on the bottom as you start to roll. The chocolate dough might crack a bit which is fine. You can pinch it together as you go. It's also fine to have a few cracks in the chocolate dough. Mine did and they were still good.
Once your dough is rolled into a log, press it together tightly and wrap it in plastic wrap. Put it back in the freezer for 20 minutes to chill down.
When ready to bake the cookies, take roll out of plastic wrap and use a sharp, preferably serrated knife to cleanly slice 1/4 inch cookies.
Bake cookies either on a silicon mat or parchment paper for 8-10 minutes in a 350°F oven. Let cool before serving.
More About This Recipe
- It's cookie week here on Tablespoon and if there's one rule I always try to remember when baking cookies, it's that the most efficient way to make a cookie may not be the BEST way to make a cookie.
Because at the end of the day, cookies should be fun! They should make people smile when they see them and when they eat them. Anytime you can accomplish that, it's a good cookie in my book.
I love this Chocolate Mint Swirl Cookie recipe so much because it's fun, but not necessarily efficient. You could definitely just add some mint extract to chocolate cookie dough and end up with basically the same flavor.
But somehow that cookie just wouldn't be as FUN.
This is a really simple cookie dough to make. The only tricky part is rolling it up!
It's obviously important to mix your mint dough and chocolate dough in separate batches, washing the bowl well in-between.
Once your two doughs are made, roll them out and chill them to make them easier to work with. Nothing beats wax paper for this purpose.
Roll each piece of dough in-between two pieces of wax paper until it forms a rough 12x16 inch rectangle.
Stick the dough in the freezer for 15 minutes after it's rolled out so it stiffens up a bit. That will make it a lot easier to use. It’s easiest to lay the sheets of dough on a baking sheet in the freezer.
After a quick chill, remove one side from each dough sheet and spritz one side with water. Press the two doughs together!
Once they are together, stick them back in the freezer for a few minutes to harden again.
Next, you need to trim the dough down. This step maybe isn't 100% necessary but it'll make for a more even finished product. Just slice around the edges of the dough so there are no areas with just mint or chocolate dough.
Next, using your hands, slowly roll the dough into a tight roll, starting on the widest side. This is tricky work but don't stress out about it. The chocolate dough (which should be on the bottom when you're rolling) might crack a bit, but don't worry. The cookies will still come out looking great.
Roll this cylinder of dough in plastic wrap and stick it in the freezer for at least 20 minutes before trying to slice it. You could keep it there for days without a problem though. If you freeze the dough solid, thaw it in the fridge before trying to cut it.
When slicing the dough, use a sharp, serrated knife. Make clean cuts through the dough and slice off about 1/4 inch cookies.
Bake these guys on parchment paper or on a silicone mat for 8-10 minutes at 350 degrees. Let them cool for a few minutes before snacking on them!
So yes. There's a ton of ways you could make these cookies easier, but I really think the final product is pretty cool looking. Once you get the hang of making swirl cookies you can do any number of variations!
Nick encourages everyone to stare directly into the swirl cookies. Yes. Good. Now you feel an uncontrollable urge to check out his blog Macheesmo and his Tablespoon profile.
Mocha Mint Chocolate Chunk Cookies
These ultra chewy cookies are inspired by two of favorite ice cream flavors: mint chocolate chip and coffee . Have you ever combined the two? You should. Another fantastic combination inspiring today’s recipe is the glorious peppermint mocha coffee drink we enjoy during the holiday months.
We’re using our wonderful (and very well-loved) Chocolate Chip Cookies recipe as the base. Take the same exact cookie dough and add a touch of instant coffee, a little unsweetened cocoa powder, and a truckload of Andes mints. The result? Chewy-chocolate-mint-mocha-coffee-soft-cookie-bliss, to put it simply.
What makes these cookies so fantastic? It’s a recipe we tested endlessly – removing ingredients, adding ingredients. So many mistakes, so many trials and errors, so many cookies. Practice makes perfect, right?
Don’t stray from the ingredients below because each serves a purpose, including the extra egg yolk, cornstarch, melted (not softened) butter, and all the brown sugar.
The cookies are super soft thanks to the cornstarch and all the brown sugar. Did you know that a higher ratio of brown sugar to white sugar in your cookie dough will lend a softer cookie? That’s why there is, more often than not, more brown sugar than white sugar in cookie recipes.
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How To Make Chocolate Mint Cookies
In a large heavy saucepan, melt the butter. Remove from heat and stir in brown sugar. Let it stand 5 minutes.
Add the eggs and stir in. Stir in extracts until combined.
Add dry ingredients and stir in just until combined. Stir in chocolate chips just until incorporated.
Cover and chill for at least 30 minutes. Scoop dough and place on the prepared baking sheet. Bake for about 8-10 minutes.
Chocolate Pinwheel Cookies
I’m excited to once again participate in The Sweetest Season Cookie Exchange, a cookie-based fundraiser for pediatric cancer. Just like last year, we’re helping to raise funds for Cookies for Kids’ Cancer, a nonprofit organization dedicated to raising funds for research to develop new, improved, and less toxic treatments for pediatric cancer.
For a little refresher, CLICK HERE to learn a little more about the organization, my own research background in pediatric cancer, and why you should consider donating to this great charity! (And there’s a really great chewy chocolate mint cookie recipe on the other side of that link too, in case you need a little extra motivation to click.)
This year, rather than share a brand new recipe, I’m giving a little revamp to an old recipe. My absolute most favorite cookies ever are my grandmother’s pinwheel cookies. They are the perfect combination of delicious, fun to make, and unique enough to stand out in a sea of chocolate chip cookies recipes. And for me, they are full of wonderful nostalgic, childhood memories.
I first shared this recipe back in 2012, and I’ve had a lot of requests for step-by-step photos since then. It was high time to give my favorite cookies the attention they deserve!
How to Make Pinwheel Cookies
Pinwheel cookies are one of those recipes that seems a lot harder than it really is — in reality, these are pretty darn easy. The dough is mixed together in a mixer, like any standard cookie dough. Once it comes together, split the dough in half and add melted chocolate to one half. Then refrigerate.
The key to getting good, defined pinwheel swirls is always working with cold dough. We’ll chill three times in this recipe:
- Chill the dough after mixing together. Form into rectangles, wrap in plastic wrap, and chill for at least 30 minutes.
- Chill the dough again after rolling up into a pinwheel. This helps the dough keep its round shape — don’t forget to roll it a few times to ensure the bottom doesn’t flatten!
- Freeze the dough before slicing. This ensures the dough will slice well without squishing.
Because there’s so much chilling involved, these are perfect cookies to break up and make over several days (or weeks – or months!). The dough can be refrigerated at each step for quite a while, and the final rolled dough can even be frozen for months. I’ve been known to keep a few rolls of these in my freezer at all times, just in case the cookie bug strikes!
How to Roll Pinwheel Cookies (Step-By-Step Photos)
I think the process of rolling up the pinwheel cookies can be a little intimidating for some people. Fret not: it’s easy! And here’s some step-by-step photo instructions, because a picture is indeed worth a thousand words.
- Roll out the chocolate and vanilla dough separately, into a rectangular-ish shape roughly the same size. Stack the dough on top of each other (it does not matter which flavor is on top).
- Use a knife to cut the dough into a rectangle, roughly 6 inches by 7 inches.
- Lift the long edge of the dough up from the counter using a bench scraper or spatula.
- Start to roll the dough away from you, carefully rolling both sides of the dough.
- Roll the whole way and press the edge down to seal.
- Wrap in plastic wrap and transfer to the refrigerator.
Pinwheel Cookie Variations
I always like mine as chocolate and vanilla swirls, just the way my grandmother made them. But you can use this dough rolling technique to make any combination of colors or flavors!
Stick with just vanilla dough and a little food coloring for some festive cookies (red and green for Christmas, red and blue for 4th of July, etc).
Paint a thin layer of fruit jam on top of the dough before rolling for a jam-filled pinwheel. Maybe some orange zest in the dough and cranberry jam? Or how about adding coconut extract and flakes of coconut to the vanilla dough? Or if you’re like me and love lemon desserts, maybe a layer of lemon curd? The possibilities are endless!
A little soft in the middle. A little crispy along the edges. Chocolate and vanilla, rolled into one. Pretty to look at, delicious to eat. A lifetime of memories rolled up into perfect chocolate pinwheel cookies.
- 4 (1 ounce) squares unsweetened chocolate
- 8 (1 ounce) squares semisweet chocolate
- 1 cup chocolate covered creamy mints
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ cup butter, softened
- 1 teaspoon vanilla extract
- 1 ½ cups packed brown sugar
- 3 eggs
Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with aluminum foil or baking parchment.
Chop chocolates and mints. Place the chocolates and mints in the top part of a double boiler over medium heat. Stir occasionally until melted and set aside.
In a large bowl, beat the butter until soft. Add vanilla and sugar and mix well. Beat in the eggs one at a time. Stir in the melted chocolate. Sift together the flour, cocoa, and baking soda. Add to mixture and stir until well blended. Drop by tablespoon at least 2 inches apart on cookie sheets.