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Peppermint Chocolate Roll Cookies

Delightful cookies infused with peppermint and chocolate, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup Unsalted Butter, Melted
  • 1 large Egg White
  • 1 teaspoon Peppermint Extract
  • 2 cups Plain Flour
  • 3 tablespoons Dutch Process Cocoa
  • 1 cup Icing Sugar
  • 1/4 cup Liquid Glucose
  • 1 tablespoon Milk
For the filling and decoration
  • 200 grams Dark Chocolate Melted for sealing ends
  • 1/2 cup Candy Canes, Crushed For decoration

Method
 

Preparation
  1. In a mixing bowl, whisk together the melted unsalted butter, egg white, and peppermint extract.
  2. Gradually sift in the plain flour, Dutch process cocoa, and icing sugar until a soft, pliable dough forms.
  3. Divide the dough into three equal portions and roll each portion into a rectangle about 1/4 inch thick.
  4. Shape the cookies into spirals or tubes and insert paper straws if desired.
Chilling and Baking
  1. Refrigerate the shaped cookies for 30 minutes.
  2. Preheat your oven to 180 degrees C (350 degrees F).
  3. Bake the cookies for 10 minutes until firm at the edges but slightly soft in the center.
Filling and Finishing
  1. In a bowl, mix liquid glucose with milk to achieve a smooth texture.
  2. Fill cookie tubes with the glucose mixture and seal the ends with melted dark chocolate.
  3. Sprinkle the chocolate-covered ends with crushed candy canes.

Notes

Store leftovers in an airtight container in a cool, dry place for up to a week. For a more intense peppermint flavor, feel free to increase peppermint extract.