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Chocolate Mint Pinwheels

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  • Prep 30 min
  • Total 3 hr 20 min
  • Servings 4
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No mixer needed when you use a cookie mix to jumpstart your cookie baking.
Created Jan 22, 2018
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Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1/4 cup unsweetened baking cocoa
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon mint extract
  • 2 to 3 drops green food colour

Steps

  • 1
    In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food colour 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 coloured dough.
  • 2
    Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, invert onto 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 at least 2 hours or until very firm.
  • 3
    Heat oven to 375°F. Unwrap dough; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from baking sheet to wire rack.

Expert Tips

  • Tip 1
    Cookie dough can be covered and refrigerated up to 24 hours before baking.
  • Tip 2
    Each time you slice a cookie, roll the dough a quarter turn to prevent flattening on one side.
  • Tip 3
    Put a different spin on these cookies by reversing the chocolate and mint dough layers.

Nutrition Information

70 Calories, 3g Total Fat, 0g Protein, 5g Sugars

Nutrition Facts

Serving Size: 4 dozen cookies
Calories
70
Total Fat
3g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
10mg
Sodium
40mg
Dietary Fiber
0g
Sugars
5g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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