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Mint Chocolate Pinwheels

Mint Chocolate Pinwheels Recipe

What a delicious combination!


3/4 cup butter, softened

1 cup granulated sugar

1 teaspoon baking powder

1 egg

1/4 teaspoon mint extract

green McCormick food coloring

2-1/4 cups all-purpose flour

6 Oreo cookies (regular flavor), finely crushed

1/2 cup semi-sweet chocolate chips


In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add
sugar and
baking powder and beat until combined. Beat in egg, mint extract, and a few
drops of
green food coloring until mixture reaches a mint green color.
Stir in flour
until well
blended. Divide dough in half, wrap halves in plastic wrap and chill 1 hour
or until
somewhat firm.
Roll one half of dough between two sheets of waxed paper into
8x7-inch rectangle. Peel off the top sheet of waxed paper and sprinkle half
of the crushed
Oreo cookies over the dough, to within 1/4 inch of sides. Starting from the
short side, roll
up dough and pinch to seal. Repeat with remaining dough and crushed Oreos.
in plastic wrap and stand upright in tall drinking glasses, then refrigerate.

To cook:
Pre-heat oven to 375 F. Remove one roll of dough from refrigerator.
and slice into 1/4-inch slices. Place 2 inches apart on an ungreased baking
sheet. Bake 8 to
9 minutes or until edges are firm but not brown. Cool on baking sheet for 1
minute then
remove to wire rack to cool completely.
When cooled,
chocolate chips in the top of a double boiler over hot (not boiling) water.
Transfer melted
chocolate to a resealable plastic bag and with scissors, snip off a tiny corner
of the bag.

Drizzle melted chocolate over cookies. Allow chocolate to set and harden, then
store in an
airtight container in layers separated by waxed paper for up to 3 weeks.
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