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Peppermint Chocolate Roll Cookies

Delightful cookies with a crisp chocolate exterior and a refreshing peppermint filling, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Holiday Treat
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter, Melted Ensure butter isn't scalding hot.
  • 1 large Egg White
  • 1 teaspoon Peppermint Extract Add more for a stronger flavor if desired.
  • 2 cups Plain Flour
  • 3 tablespoons Dutch Process Cocoa
  • 1 cup Icing Sugar
For the Filling
  • 1/4 cup Liquid Glucose Can be substituted with corn syrup or simple syrup.
  • 1 tablespoon Milk Mix with liquid glucose until smooth.
For the Decoration
  • 200 grams Dark Chocolate Use high-quality for best results.
  • 1/2 cup Candy Canes, Crushed For sprinkling on ends.

Method
 

Preparation
  1. Whisk melted unsalted butter with the egg white and peppermint extract in a mixing bowl.
  2. Gradually sift in the plain flour, Dutch process cocoa, and icing sugar until a soft dough forms.
Shaping
  1. Divide the dough into three portions and roll each into a rectangle about 1/4 inch thick.
  2. Gently insert paper straws into the shaped cookies.
Chilling and Baking
  1. Refrigerate cookie shapes for 30 minutes and preheat the oven to 180 degrees C (350 degrees F).
  2. Bake for about 10 minutes until firm and soft.
Filling and Decoration
  1. Mix liquid glucose with milk until smooth for the filling.
  2. Fill cookie tubes with the mixture and seal ends with melted dark chocolate.
  3. Sprinkle ends with crushed candy canes.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Thaw at room temperature.