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Chocolate Mint Pinwheels


1 Package Chocolate Chips 10-oz. pkg semi-sweet
3/4 Cup Butter Softened
1/3 Cup Sugar
1/2 Teaspoon Salt
1 Egg
1 Teaspoon Vanilla
2 1/4 Cups Flour


Melt ½ cup mint chocolate chips: cool to room temperature.  Set aside.  In large mixer bowl, beat butter, sugar and salt until creamy.  Beat in egg and vanilla extract (mixture may appear curdled).  Gradually beat in flour.  Place 1 cup dough in bowl;  blend in melted chocolate.  Shape each dough into a ball; flatten and wrap with plastic wrap.  Refrigerate about 1 ½ hours.  Preheat oven to 375 F.  Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle.  Remove top layers of waxed paper.  Invert chocolate dough into plain dough.  Peal off waxed paper.  Starting at 13-inch side.  Roll up jelly-roll style.  Cut into 1/4-inch thick slices.  Place slices on ungreased cookie sheet.  Bake 7 to 10 minutes.  Let stand on cookie sheets 2 minutes.  Remove from cookie sheets; cool completely.  Melt remaining 1 cup mint chocolate morsels.  Spread slightly rounded ½ teaspoon chocolate on flat side of each cookie.  Refrigerate to set chocolate.   Makes about 3 ½ dozen cookies.

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