Description
Delicious peppermint chocolate cookies perfect for holiday celebrations.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 large egg white
- 1 teaspoon peppermint extract, can substitute with almond extract
- 2 cups plain flour, gluten-free blend optional
- 3 tablespoons Dutch process cocoa, natural cocoa optional
- 1 cup icing sugar, powdered sugar for sweetness
- 1/4 cup liquid glucose, replacable with honey or agave syrup
- 1 tablespoon milk, non-dairy options available
- 200 grams dark chocolate, used to seal cookies
- 1/2 cup candy canes, crushed for topping
Instructions
- Whisk melted butter, egg white, and peppermint extract in a mixing bowl. Gradually sift and mix in plain flour, Dutch process cocoa, and icing sugar until a soft dough forms.
- Divide the dough into three portions and roll out each portion into a rectangle 1/4 inch thick. Shape the cookies and insert paper straws.
- Refrigerate the cookie shapes for 30 minutes, then preheat the oven to 180°C (350°F). Bake for 10 minutes until firm yet slightly soft.
- Mix liquid glucose with milk to achieve a smooth texture.
- Fill the cookie tubes with the peppermint filling and seal with melted dark chocolate. Sprinkle the ends with crushed candy canes and let the chocolate set before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Peppermint Chocolate Roll Cookies