ALTON BROWN'S CHOCOLATE PEPPERMINT PINWHEEL COOKIES

 

  • Cooking Time: 7
  • Servings: 3 Dozen
  • Preparation Time: 15

Ingredients

  • 1 batch Sugar Cookies, recipe follows
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 teaspoon peppermint extract
  • 1/2 cup crushed candy canes or peppermint candies

Directions

  • Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands.
  • Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands.
  • Cover both with plastic and chill for approximately 5 minutes.
  • Roll out doughs separately to approximately 1/4-inch thickness.
  • Place peppermint dough on top of chocolate and press together around the edges.
  • Using waxed paper or flexible cutting board underneath, roll dough into log.
  • Wrap in wax paper and refrigerate for 2 hours.
  • Preheat oven to 375 degrees.
  • Remove dough from the refrigerator and cut into 1/2-inch slices.
  • Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.
  • Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.
  • Store in an airtight container for up to 1 week.

Notes

I love Alton!

Categories: Cookies 

Author Credit: Alton Brown

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