Chocolate Mint Pinwheels
Yield
10 servingsPrep
50 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate chips
divided, mint |
*
|
| ¾ | cup |
butter
softened |
|
| ⅓ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate chips
divided, mint |
*
|
| 177 | ml |
butter
softened |
|
| 79 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
Directions
Melt, over hot (not boiling) water, ½ cup mint-chocolate chips, stir until smooth.
Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy.
Add egg and vanilla extract, blend well.
Gradually beat in flour and salt. Place 1 cup of dough in a small bowl.
Add melted chips; blend thoroughly.
Shape into a ball, flatten, (mixture will appear curdled).
Cover with plastic wrap.
Shape remaining dough into ball; flatten.
Cover with plastic wrap.
Chill until firm, about 1½ hours).
Preheat oven to 375℉ (190℃).
Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle.
Remove top layers of waxed paper and invert the chocolate dough onto the plain dough.
Peel off waxed paper. Starting from the long side, roll up jelly roll stype.
Cut into ¼ inch slices; place on ungreased cookie sheet.
Bake at 375℉ (190℃). for 7 to 8 minutes.
Cool completely on wire racks.
Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth.
Spread flat side of cookie with ½ slightly rounded teaspoonful melted chocolate.
Chill until set.
