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Chocolate Peppermint Pinwheels

My cookie-loving family is never satisfied with just one batch of these minty pinwheels, so I automatically double the recipe each time I bake them.
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    4 dozen

Ingredients

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons peppermint extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 ounces unsweetened chocolate, melted

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Divide dough in half. Add chocolate to one portion and mix well.
  • Roll each portion between waxed paper into a 16x7-in. rectangle, about 1/4-in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic; refrigerate for 2 hours or until firm.
  • Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
1 each: 92 calories, 5g fat (1g saturated fat), 9mg cholesterol, 32mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • shellymoms
    Dec 13, 2019

    The white dough was so sticky it was impossible to roll out. The chocolate dough was easier but still stuck to the wax paper. The favor was a bit bland. I will look for another pinwheel recipe on the future.

  • 2124arizona
    Aug 12, 2017

    This recipe was bland so I substituted peppermint oil for the extract and that provided the kick they needed!!

  • SimmerMom
    Dec 19, 2012

    The flavor is mild, not overwhelming. Both my kids approved. I too thought the dough was a little tricky to work with, but I just refrigerated each layer individually after rolling out between the wax paper. This made it much easier to lay on top of each other and then roll up. Mine did not turn out pretty like the picture at all! When I cut them, crumbs from the chocolate layer would get stuck in the white. Would definitely like to know how they got such perfect looking pinwheels.

  • khegeman
    Jan 28, 2012

    No comment left

  • dgmmim86
    Dec 13, 2011

    The dough was so soft I could not roll it so I chilled it for four hours and still the white dough was gooey. I had to spread it with a knife on the chocolate dough. They tasted okay but the white dough was spongy. I would not make it again unless I added way more flour!!

  • Mamma Fish
    Dec 11, 2011

    No comment left

  • wiscook
    Dec 26, 2009

    i thought they were easy, i would add in that after you roll each portion between waxed paper the first time, refrigerate 30 minutes, then roll up jelly roll style, should be easier to handle.

  • LBtheBaker
    Dec 18, 2009

    My experience is the opposite - the dough is SO soft that it is sticking to the waxed paper. I am not quite sure what to do