Chocolate Mint Swirl Cookies

      Tessa’s Recipe Overview

      Taste: Chocolate and mint create one of my favorite flavor pairs! It's refreshing and sweet without being too strong.

      Texture: Crisp on the edges and soft and tender in the center.

      Ease: These cookies appear impressive and are ideal for gifting.

      Pros: Fun, festive, and simple to make.

      Cons: None!

      Would I prepare this again? Absolutely!

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      Chocolate Mint Pinwheel Cookies are likely the most visually appealing cookies you'll bake this holiday season!

      No Christmas celebration is complete without mint chocolate, and these cookies beautifully blend both flavors in a delightful swirl. From my rich Chocolate Peppermint Cheesecake to fun Peppermint Oreo Truffles and the stunning Peppermint Mocha Bundt Cake, this flavor combination always adds magic – and these cookies are no exception!

      I appreciate how light and tender these pinwheel cookies are. They have a slight crispness on the edges, a soft center, and are simply delightful to eat.

      **Free Cookie Customization Guide!**

      Get this science-based guide to ensure your cookies turn out perfectly every time!

      Each bite offers a delightful blend of light chocolate and subtle mint. You'll certainly find yourself wanting more than just one of these treats! 😉

      These Chocolate Mint Pinwheel Cookies make a wonderful addition to any Christmas cookie assortment or holiday dessert spread, and they’re sure to be the highlight at your upcoming holiday gathering!

      **Sprinkle of Science**

      **How to Create Chocolate Mint Pinwheel Cookies**

      **How to Prevent Hard, Dry Pinwheel Cookies**

      To avoid tough, dry, and bland pinwheel cookies, I strongly recommend measuring your ingredients with a digital kitchen scale. Using volume measurements (like cups) can lead to accidentally compacting too much into each cup. If you lack a scale, find out how to use the spoon and level method here.

      **Making Perfect Pinwheel Cookie Spirals**

      Ensure your butter is not too warm! Start with butter at a cool room temperature, around 67°F. If it's too warm, your pinwheel cookies will spread excessively in the oven.

      Refrigerate your dough before baking. Follow the chilling steps in the recipe to minimize spreading and maintain a perfect spiral. This step will also prevent sticking, making it much easier to manage, resulting in a better outcome!

      Keep your spiral relatively tight. While it doesn’t need to be extremely tight, ensure there are no gaps in the dough as you press the two halves together and roll them into a log for a lovely spiral.

      Make sure to use peppermint extract. I used McCormick Peppermint Extract. Avoid mint extract, as it may cause your cookies to taste like toothpaste!

      Not a fan of peppermint? You can omit it and enjoy vanilla chocolate pinwheel cookies instead or try other extracts (just be aware that you might need to adjust the amounts as strength can vary).

      **The Food Coloring**

      For the best results, use gel food coloring.

      In the images here, we used Americolor Forest Green for a darker, festive green shade.

      Alternatively, Americolor Leaf Green can provide a more vibrant hue, making it perfect for occasions like St. Patrick’s Day or Halloween!

      Avoid liquid food coloring as it may introduce excess moisture into the cookie dough.

      **Do I Have to Use Food Coloring?**

      No! You can skip the dye and the peppermint extract if desired for a vanilla chocolate pinwheel cookie look.

      **How to Store Pinwheel Cookies**

      Keep Chocolate Mint Pinwheel Cookies in an airtight container at room temperature for up to 5 days. Note that they will become softer the longer they are stored.

      **Can I Prepare Pinwheel Cookies in Advance?**

      Yes! There are several ways to get a head start on these pinwheel cookies:

      - Baked and cooled cookies can be frozen in an airtight container for up to 1 month.

      - Alternatively, freeze the portioned slices of cookie dough on a parchment-lined baking sheet until solid, then transfer them to an airtight container for up to 3 months. Bake directly from the freezer at 330°F for 15 minutes, or until set. Refer to my How to Freeze Cookie Dough post for all my tips on freezing cookie dough.

      - Once shaped into a log, wrap the dough thoroughly in plastic wrap and keep in an airtight container for up to 48 hours. Slice and bake straight from the fridge, adding an extra minute or so to the baking time. For more about chilling cookie dough, check here.

      **More Mint Recipes You’ll Enjoy:**

      - Chocolate Peppermint Cheesecake

      - Peppermint Oreo Truffles

      - Peppermint Mocha Bundt Cake

      - Mint Chocolate Whoopie Pies

      - Peppermint Chocolate Cake

      **Ingredients:**

      - 2 1