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Chocolate Mint Pinwheels

No mixer's needed when you use a cookie mix to jumpstart your cookie baking.

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( 57 Ratings)

57 Ratings

5 Stars 51%

4 Stars 30%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 16 )

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Prep Time 30 min
Total Time 3 hr 20 min
Servings 48

Ingredients

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2: cup butter or margarine, softened

1: egg

1/4: cup unsweetened baking cocoa

2: tablespoons Gold Medal® all-purpose flour

1/2: teaspoon mint extract

2: to 3 drops green food color

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Directions

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 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.
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 cookie sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack.

EXPERT TIPS

Expert Tips

Keep a roll or two of this cookie dough on hand ready to bake. Cookie dough can be covered and refrigerated up to 24 hours before baking.

Each time you slice a cookie, roll the dough a quarter turn to prevent flattening on one side.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 70
Calories from Fat: 30),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 40mg; 40%;
Total Carbohydrate: 9g; 9%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 16 Reviews View All

Posted 12/20/2011 10:39:25 AM REPORT ABUSE TJ71 said:

Rating:

These cookies are awesome. I couldn't find mint extract so I used pepermint extract and red food coloring...DELISH!!!

This reply was: Helpful Inspiring

Posted 10/12/2011 2:43:42 PM REPORT ABUSE akasha104 said:

Rating:

Love these! I double the batch and make one with chocolate on the outside and one with mint on the outside. I hate rolling, so i put the dough in a gallon baggies and pound it flat with my hand. (Filling the bottom of the bag going about 10 inches up the side. Use the ruler to measure and then "even out " the edge.) Do this with both then refridgerate for about an hour. Carefull cut the baggie off and you have two perfectly matched rectangles! No mixer, no rolling pin!

This reply was: Helpful Inspiring

Posted 3/8/2011 1:32:34 PM REPORT ABUSE brandij said:

Rating:

This recipe was great! My daughter and I worked together to do this. I used Peppermint extract and the taste was perfect and not over-powering. I've never rolled my own cookies and cut them like this. I wanted to make more just to store in the freezer for those last minutes snack needs.

This reply was: Helpful Inspiring