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Mint Chocolate Pinwheels

Mint Chocolate Pinwheels

Mint Chocolate Pinwheels

Mint Chocolate Pinwheels
3.7 rating based on 12,345 ratings
3.7/5 (7)
Course: Refrigerator Cookies, Rolled CookiesDifficulty: Medium
Servings

50

cookies
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Green, mint-flavored slice-and-bake cookies form a pinwheel pattern with crushed Oreos.

Ingredients

  • 3/4 cup butter, softened

  • 1 cup granulated sugar

  • 1 teaspoon baking powder

  • 1 large egg

  • 1/4 teaspoon mint extract

  • green food coloring

  • 2-1/4 cups all-purpose flour

  • 6 Oreo cookies (regular flavor), finely crushed

  • 1/2 cup semi-sweet chocolate chips

Directions

  • 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 an 8×7-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. Wrap rolls in plastic wrap and stand upright in tall drinking glasses, then chill about 4 hours or until very firm. Pre-heat oven to 375 F. Remove one roll of dough from refrigerator. Unwrap 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. Repeat with other roll. When cooled, melt chocolate chips in the top of a double boiler over hot (not boiling) water. Transfer melted chocolate to a resealable plastic bag and with a 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.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review
These are good. Here are some tips: - use real butter - stir the flour and spoon it into your measuring cup before leveling off. Do not scoop your flour. That leads to too much flour and dry dough. - roll out both pieces of dough before dividing the crushed oreos between them in order to get more even amounts.
- A Baker
While these took quite some time to make, they were good. Next time I would use crushed candy cane instead of Oreo Cookies.
- A Baker
The dough was a piece of crumble. Couldn't roll it out, baked it as a blob. Most difficult dough to work with (like baking play dough). Would never ever use this recipe again!
- Mary in Ontario Canada
I didn't have mint extract so I gound up 2 candy canes and spinkled with the oreo mixture. Hint..after you roll between the wax paper flip it over and remove the top paper ( which was the bottom) before attempting to roll. Yummy
- A Baker
I got this recipe 2 years ago from Food Nework, and they are completely delicious but a real pain to make. They literally took me 3 days to make, I was continually putting the dough back in the freezer to harden up again since the butter was softening so fast. I did get many many compliments on them and will possibly make them again with more time on my hands.
- A Baker
We made these cookies last year and handed them out to all our relatives and friends, out of all our cookies this one got the most compliments. So we are making them again this year for everyone!!!
- A Baker
They were good
- Casey Williams in Billings
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