Monday, March 11, 2013

Chocolate Mint Pinwheel Cookies

Last week we had yet another bake sale at work. It seems like we have one every other day but at least it gives me an excuse to try out some new recipes!

The last bake sale I wrote about was around Valentine’s Day and I tried some themed treats. Since this bake sale was near St. Patrick’s Day, I figured I would try out something green. I saw this Chocolate Mint Pinwheel cookie on and decided to give it a go.

Betty Crocker
First, combine sugar cookie mix, butter, and an egg. Once a dough forms, split it in half –placing in two different bowls. In one bowl- add flour, mint extract, & food color.

In the other bowl, add cocoa.

The doughs get balled up separately and placed between wax paper.

Then they get rolled into rectangles.

Once the dough is rolled out and approximately the same size, you place them on top of each other.

Then using the wax paper, roll the dough into a log and freeze for at least 2 hours.

Once the log of dough is frozen- slice it up and bake for 9-11 minutes. I experimented with the thickness of the slices. My first batch I made the slices really thick. The second and third batches, I made them a bit thinner.

Once you take them out of the oven, let the cookies set on the pan for 2 minutes.

Then enjoy!

The Verdict: They were okay. The peppermint is definitely the main flavor- but not too overwhelming. They are the type of cookie you can only have one or two of. I wouldn't be able to eat too many- I guess that’s a good thing!

Things to Note/Consider: If I were to make these cookies again, I would make three changes. 1) I would probably add a tad more cocoa -I could barely taste the chocolate. 2)I would be more careful when slicing the cookies. I ended up having a flat side from pressing down while slicing. 3) This is the biggest tip. Make sure to slice the cookies thickly. The cookies that I sliced thinly, turned out hard. 

Chocolate Mint Pinwheel Cookies
adapted from Betty Crocker

1 pouch Betty Crocker Sugar Cookie Mix
½ cup butter, softened
1 egg
¼ cup unsweetened baking cocoa
2 tablespoons flour
½ teaspoon peppermint extract
5-6 drops green food color

  • In a large bowl, stir cookie mix, butter, and egg until dough forms.
  • Divide in half. Stir cocoa into one half. Stir flour, peppermint extract, and food color into other half.
  • Place chocolate dough on 17x12-inch sheet waxed paper. Top dough with second sheet of waxed paper. Roll dough to form 12x7 inch rectangle. Repeat with green colored dough.
  • Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, place the green dough on top of the chocolate dough. Gently press layered dough to 14x8-inch rectangle.
  • Remove top sheet waxed paper. Use bottom sheet waxed paper to help roll doughs up together tightly, beginning at long side.
  • Wrap tightly in waxed paper; freeze for at least 2 hours.
  • Heat oven to 375 degrees. Unwrap dough; cut into ¼-inch slices. Place slices about 2 inches apart on ungreased cookie sheet.
  • Bake 9-11 minutes or until set.

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