Anything Goes Cookie Dough Chocolate Peppermint Spiral Cookie Recipes

PEPPERMINT COCOA SWIRL COOKIES

Steps:

• For the cookie dough: Sift the cake flour, baking powder and salt onto a piece of parchment or into a medium bowl; set aside.
• Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and egg and beat until incorporated. Reduce the speed to low and mix in the flour mixture in 2 batches until just incorporated. Remove half of the dough, shape into a rectangle, cover with plastic wrap and refrigerate for 30 minutes.
• For the filling: Add the cocoa powder to the remaining dough and use your hands to knead it in until completely combined. Shape the chocolate dough into a rectangle, cover with plastic wrap and refrigerate with for 30 minutes.
• Roll each dough piece between 2 pieces of parchment to a roughly 11-by-8-inch rectangle. Refrigerate the rolled dough for an additional 20 minutes.
• Stack the vanilla dough on top of the chocolate, then peel away all of the parchment except the piece on the bottom of the chocolate dough. Use the parchment to help roll the dough into a tight spiral to form a tight log. Cover the log in plastic wrap and freeze until solid, 1 to 2 hours.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Cut 1/4 inch off each end of the log with a sharp knife to reveal the swirled pattern. Slice the log into 1/4-inch-thick slices, about 34 total. Divide the slices between the prepared baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through the cooking time, until the tops of the cookies are no longer tacky, about 10 minutes. Cool the cookies on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
• For the add-ins: Once the cookies are cooled, microwave the white chocolate in a microwave-safe bowl, stirring every 15 seconds, until completely melted. Dip the cookies halfway into the chocolate, then sprinkle or dip in the crushed peppermint candies. Allow the chocolate to set before serving.

ANYTHING GOES COOKIE DOUGH CHOCOLATE PEPPERMINT SPIRAL COOKIE

Steps:

• Combine 2 1/2 cups (610 mL) flour, baking soda, and salt in medium bowl; set aside.
• Mix in eggs and vanilla extract until blended.
• Gradually add in flour mixture; mix just until blended. Stir in additional 1/4 cup (60 mL) flour and peppermint extract.
• Divide dough in half (about 1 2/3 cups). Stir cocoa powder into half and candies into the other half. Roll out cream dough between 2 sheets of parchment or wax paper into 10 x 16 inch rectangle. Repeat with cocoa dough.
• Using parchment paper, place cream dough on top of cocoa dough, trimming excess so dough is even. Gently roll dough lengthwise into log, using the parchment paper to assist (dough will be soft). Make sure to not leave in any paper.
• Carefully roll log into peppermint candies, using parchment paper to assist. Wrap log in parchment paper then plastic wrap. Place on cookie sheet and freeze 24 hours.
• Preheat oven to 375°F (190°C). Unwrap log and slice into 1/4 inch rounds, rotating the log 1/4 turn after each slice to maintain shape. Put dough back into freezer between batches. Place on ungreased cookie sheet - cookies might need to be reshaped into circles at this point.
• Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

CHOCOLATE PEPPERMINT PINWHEEL COOKIES

Steps:

• Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.