Step into the enchanting world of holiday baking with a recipe that promises to transform your Christmas cookie platter into a festive masterpiece: these delightful Peppermint Chocolate Roll Cookies. Imagine a delicate, crisp chocolate cookie, artfully rolled into a tube, then filled with a smooth, vibrant peppermint fondant, and finally, sealed with melted chocolate and a sprinkle of crushed candy canes. This isn’t just a cookie; it’s a miniature edible work of art, bursting with classic holiday flavors and offering a unique presentation that will charm everyone at your holiday gatherings. While they boast a distinctive rolled shape, their versatility shines through – if you’re short on time or prefer a simpler approach, this recipe adapts beautifully to a delicious sandwich cookie style, proving that holiday magic can be both elegant and effortless.
For those eager to expand their repertoire of chocolatey treats to fill up festive cookie boxes, consider pairing these with other irresistible options. Our rich Nutella sandwich cookies offer a decadent hazelnut-chocolate experience, while these festive chocolate candy cane cookies echo the peppermint theme in a different delightful form. Each of these recipes is designed to bring joy and a touch of homemade warmth to your holiday celebrations.
The inspiration for these Peppermint Chocolate Roll Cookies dates back to a delightful collaboration in 2017 with my dear friend, Trang, from Wild Wild Whisk, who resides a ‘billion miles away’ in sunny California. We embarked on a creative journey to craft some truly special chocolatey Christmas treats. Trang conjured up her exquisite peppermint chocolate truffle pops, while I developed the recipe for these charming roll cookies. The results were so enchanting that I felt it was time to revisit this post, offering even more detailed insights and guidance to ensure your success in creating these unique holiday delights.
Why These Peppermint Chocolate Roll Cookies Are Irresistible
These Peppermint Chocolate Roll Cookies stand out as truly unique Christmas cookies, offering a delightful twist on traditional holiday baking. While the term “roll cookie” might not be the most common search query, their exceptional taste, innovative presentation, and sheer fun factor demand attention. That’s why I’ve updated this post, eager to share all the details to help you recreate this magic in your own kitchen.
The chocolate cookie itself is a marvel of texture – achieving that perfect balance of being wonderfully soft yet possessing a subtle, satisfying crispness with every bite. Complementing this is the peppermint filling, a remarkably simple fondant that bursts with fresh, invigorating peppermint flavor. The careful sealing of the cookie ends with melted chocolate not only adds another layer of rich cocoa goodness but also provides the ideal canvas for a generous sprinkle of festive crushed candy canes, offering a delightful crunch and that quintessential holiday sparkle.
One of the most appealing aspects of this recipe, beyond its incredible flavor and stunning appearance, is its remarkable versatility. Should you find yourself short on time or simply prefer a less intricate approach, these cookies can easily be transformed into delightful sandwich cookies. Instead of rolling the dough, simply cut out rounds or squares, pipe the luscious peppermint fondant filling between two cookie halves, then dunk one half in melted chocolate and adorn with those festive candy cane bits. This option ensures that everyone can enjoy these extraordinary flavors, regardless of their baking experience or time constraints.
Essential Tools for Crafting Your Cookies
Gathering the right tools before you begin will make the baking process smoother and more enjoyable. Here’s what you’ll need for these Peppermint Chocolate Roll Cookies:
- Mixing bowl and spoon: A large bowl is essential for combining your cookie dough ingredients effectively, while a sturdy spoon or spatula will aid in mixing until it comes together.
- Rolling pin: Crucial for rolling the cookie dough to the perfect thinness, ensuring a delicate and uniform roll.
- Baking paper (parchment paper): Used for rolling out the dough without sticking and for lining your baking sheets for easy cleanup.
- Large paper straws: Approximately 1cm (just under ½ inch) in diameter. These are key for forming the signature rolled cookie shape.
- Baking sheets: To bake your cookies evenly. Having two on hand will allow for continuous baking.
- 10cm (4 inch) cookie cutter: A square cutter is recommended for the neatest rolls, but a round one will work just as well, offering a slightly different aesthetic.
- Small offset spatula: Incredibly handy for gently lifting and manipulating the delicate dough, especially when rolling it around the straws.
- Piping bag: For neatly and cleanly filling the baked cookie tubes with the peppermint fondant. A small round tip or a snipped end will work perfectly.
Key Ingredients for Unforgettable Peppermint Chocolate Roll Cookies
The beauty of these cookies lies in their simple yet high-quality ingredients, which come together to create a truly magical holiday treat. You won’t need a pantry full of exotic items, just these readily available components:
For precise quantities and step-by-step instructions, please refer to the detailed recipe card below.
- Flour: Good old plain or all-purpose flour is all you need for the cookie base. Its balanced protein content ensures a tender yet sturdy cookie that holds its shape beautifully.
- Cocoa: To achieve that deep, rich chocolate flavor and dark color, I recommend using Dutch-process cocoa. It’s less acidic than natural cocoa and creates a smoother, milder chocolate taste. However, regular sweetened cocoa can also be used if Dutch-process isn’t available, just be mindful of potential slight variations in flavor and color.
- Icing sugar (Powdered sugar): This finely milled sugar is essential for both the cookie dough and the fondant. In the cookie, it contributes to a tender crumb and prevents grittiness. In the fondant, it creates that silky-smooth texture we’re aiming for.
- Butter: Always opt for unsalted butter when baking. This gives you complete control over the salt content in your recipe, allowing the other flavors to truly shine. Salted butters can vary widely in their sodium levels, making consistent results difficult. Ensure it’s melted and cooled slightly for the cookie dough, and softened for the peppermint cream.
- Peppermint extract: This is a crucial flavor component. Please make sure to use a high-quality peppermint *extract* rather than peppermint *essence*. Extracts are derived from natural sources, offering a far superior, more authentic, and vibrant peppermint flavor compared to synthetic essences.
- Egg white: Just one egg white is incorporated into the cookie dough. It acts as a binder, helping to bring the dough together, providing structure, and contributing to the cookie’s delicate texture without adding excessive moisture.
- Liquid glucose or light corn syrup: These clear, viscous syrups are a secret weapon for the peppermint fondant filling. They help prevent sugar crystallization, resulting in a wonderfully smooth, pliable, and stable fondant texture that’s a joy to pipe.
- Milk: A small amount of milk is used to adjust the consistency of the peppermint fondant, making it perfectly pipeable. Start with a little and add more gradually until you reach the desired texture.
- Chocolate: For sealing the ends, I prefer dark chocolate (around 50% cocoa solids) for a balanced flavor that complements the peppermint without being overly sweet. However, feel free to use your favorite! Milk chocolate, white chocolate, or even a darker chocolate would all create a delicious finish.
- Candy canes: For that iconic Christmas flair and a delightful textural contrast, crushed candy canes are scattered over the melted chocolate. Their crisp, minty crunch and vibrant red and white stripes are instantly festive.
Crafting Your Peppermint Chocolate Roll Cookies: A Step-by-Step Guide
Creating these distinctive peppermint chocolate roll cookies involves a little technique, particularly when it comes to rolling the delicate dough. While it requires a gentle touch, the payoff is a truly unique and memorable cookie that stands apart from the rest. However, as previously mentioned, if the rolling process seems daunting, you can easily adapt this recipe to make equally delicious sandwich cookies by simply cutting out shapes and adjusting the fondant consistency slightly.
For a comprehensive breakdown of quantities and all instructions, please refer to the complete recipe card below.
- Prepare the Cookie Dough: Begin by whisking together the melted butter, egg white, and peppermint extract in a large bowl until thoroughly combined. This forms the wet base for your rich chocolate cookies. Next, sift in the dry ingredients – flour, cocoa, and icing sugar – directly over the wet mixture (photo 1). Mix with a spatula until the ingredients start to come together in clumps (photo 2). As the dough thickens, switch from the spatula to your hands. Gently knead and press the mixture until a cohesive, soft dough forms. Avoid overmixing to prevent a tough cookie.
- Roll and Cut the Cookies: Lay out a large sheet of baking paper on your work surface. Divide the dough into smaller, manageable portions. Place one portion in the center of the baking paper, then cover it with another sheet of baking paper. Using a rolling pin, roll the dough out evenly and very thinly, aiming for about 1mm thickness. This thinness is crucial for easy rolling and a delicate finished cookie. Carefully peel back the top layer of baking paper, then gently lay it back down. Flip the entire dough sheet over and peel back the other side. This critical step prevents the delicate dough from sticking, ensuring easy handling later. Now, use your chosen 10cm (4-inch) cookie cutter (square is recommended for neat rolls, but round works too) to cut out individual cookie shapes from the thinly rolled dough (photo 3).
- Master the Rolling Technique: This is where the magic happens. Gently peel away any excess dough from around one of your cut cookie shapes. Place a paper straw (cut in half if necessary) right near the edge of a cookie cutout, about 5mm (¼ inch) in from the front. Using a small offset spatula or a thin knife, carefully lift the front edge of the cookie dough and press it gently onto the straw. Now, with extreme care and using the spatula to assist in lifting and guiding the dough if needed, slowly roll the dough up around the straw (photo 4). The dough is delicate, so a light, even pressure is key. Place the rolled cookie, still on its straw, onto a prepared baking tray, leaving a couple of inches between each. Repeat this process with the remaining dough and straws. Once all cookies are rolled and on trays, chill them in the refrigerator for at least 30 minutes. This chilling step is vital for the cookies to maintain their elegant tube shape during baking.
- Bake to Perfection: Preheat your oven to 200°C (400°F) or 180°C (350°F) fan-forced. Arrange the chilled, rolled cookies on a baking tray, ensuring they are spaced a couple of inches apart (photo 5) to allow for even baking. Bake for approximately 10 minutes, or until the cookies appear dry and set. They will be delicate when hot.
- Remove the Straws with Care: After baking, let the cookies cool on the baking sheet for 5-10 minutes. This brief cooling period allows them to firm up slightly, making straw removal easier. To remove the straws, gently hold a cookie firmly in the palm of one hand. With the thumb of your other hand, carefully push on one end of the straw until it loosens, then gently pull it out from the other end. Allow the hollow cookies to cool completely on a wire rack before proceeding to the filling stage. This is crucial as warm cookies will melt the fondant.
- Whip Up the Peppermint Fondant: In a stand mixer (or with a hand mixer), beat together the softened butter, liquid glucose (or light corn syrup), and a pinch of salt until light and creamy. This forms the foundation of your rich fondant. Gradually add about half of the icing (powdered) sugar, beating until the mixture is smooth and fluffy. Scrape down the sides of the bowl, then add the remaining icing sugar, the peppermint extract, and half of the milk. Beat well until combined. Continue to add the remaining milk, one tablespoon at a time, beating after each addition, until you achieve a smooth, thick, and pipeable consistency (photo 6). The fondant should be firm enough to hold its shape but soft enough to easily flow through a piping bag. Avoid making it too runny.
- Fill with Festive Fondant: Transfer the prepared peppermint fondant to a piping bag fitted with a small, round tip (around 5mm) or simply snip a small hole at the end of the bag. Insert the tip into one end of a cooled chocolate cookie tube. Gently squeeze the piping bag, filling the cookie until you see the fondant begin to emerge from the opposite end. Repeat this process from the other end to ensure an even, complete filling throughout the cookie (photo 7). Continue with all remaining cookies.
- Dip, Sprinkle, and Set: The final flourish! Melt your chosen chocolate (dark, milk, or white) in a microwave-safe bowl, heating in 30-second intervals and stirring well between each, until smooth and fully melted. Dip each end of the filled cookies into the melted chocolate, coating them about ½ to 1 inch up the sides. Immediately, while the chocolate is still wet, sprinkle generously with crushed candy canes. Place the decorated cookies on a wire rack set over baking paper to allow the chocolate to set completely. Once set, they are ready to be admired and devoured!
Expert Tips and Troubleshooting for Perfect Cookies
Achieving bakery-quality Peppermint Chocolate Roll Cookies is easier with these valuable tips:
- Preventing Dough Stickiness: Before you even start cutting your cookie shapes, roll out the dough between two sheets of baking paper. Then, peel back the top paper, lay it back down, flip the whole thing over, and peel back the other side. This simple maneuver will significantly help prevent your delicate cookie dough from sticking and breaking when you try to roll them up later.
- Gentle Rolling is Key: When wrapping the dough around the straws, remember that the dough is rolled very thinly, making it quite delicate. You must be gentle and patient. Use your offset spatula as an aid to carefully lift and guide the dough without tearing it.
- Adjusting for Sandwich Cookies: If you decide to make sandwich cookies instead of rolls, don’t roll the dough quite as thin. Aim for at least double the thickness (around 2mm or ⅛ inch) to give them more substance. Also, consider using a smaller cookie cutter for a more manageable sandwich size.
- Effortless Candy Cane Crushing: The easiest way to crush candy canes is to place them in a sturdy zip-top plastic bag. Seal the bag, then gently bash them with a rolling pin or the flat side of a meat mallet until you reach your desired consistency – a mix of fine dust and small crunchy bits works best.
- Immediate Rolling: Once your chocolate cookie dough is made, you can proceed directly to rolling it out and shaping the cookies. There’s no need for an initial chill on the bulk dough.
- Don’t Skip the Chill Before Baking: This step is absolutely crucial. After you’ve rolled the cookie dough onto the straws, place the trays in the fridge for a minimum of 30 minutes. This chilling period firms up the dough significantly, ensuring that your cookies maintain their beautiful tube shape while baking and don’t spread into flat, amorphous chocolate puddles.
- Storage Suggestions: Store the finished Peppermint Chocolate Roll Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, they can be kept in the refrigerator for up to a week. If you plan to make them further in advance, unfrosted baked cookies can be frozen for up to 2 months. Thaw before filling and decorating.
- Make-Ahead Options: The cookie dough can be made a day in advance and stored, tightly wrapped, in the refrigerator. The peppermint fondant can also be prepared a day or two ahead and stored in an airtight container in the fridge; let it come to room temperature and give it a quick beat before piping if it has firmed up too much.
- Fondant Consistency Control: If your peppermint fondant is too thick to pipe, add milk a tiny bit at a time (half a teaspoon) and mix thoroughly until it reaches the desired consistency. If it becomes too thin, gradually add more sifted icing sugar until it thickens up.
My aim when I first created these Peppermint Chocolate Roll Cookies was to develop something truly out of the box, a unique Christmas treat that would capture the festive spirit in a novel way. I am thrilled to say that I accomplished just that! Not only do these cookies taste absolutely amazing – with the perfect harmony of rich chocolate and refreshing peppermint – but their distinctive rolled shape and candy cane adornment make them incredibly gorgeous. They’re a guaranteed showstopper in any cookie box or holiday platter, adding an extra layer of fun and elegance to your seasonal celebrations.
If you embark on the delightful journey of making these peppermint chocolate roll cookies, please take a moment to leave a rating and a comment below. Your feedback is invaluable, as I genuinely love hearing from you, and your insights help other aspiring bakers discover and enjoy this recipe too! You’re also welcome to share your creations by taking a photo and tagging @sugarsaltmagic on Instagram – I can’t wait to see your festive masterpieces.
More Irresistible Chocolate Cookie Recipes You’ll Adore
If your love for chocolate cookies is as boundless as ours, you’ll be thrilled to explore these other fantastic recipes:
- Chocolate sprinkle cookies: Fun, colorful, and utterly delicious – perfect for kids and adults alike.
- Dark Chocolate Shortbread Cookies: A sophisticated take on a classic, with rich, buttery shortbread and intense dark chocolate flavor.
- Chocolate Peppermint Cookies (like mint oreos): A familiar favorite, reminiscent of beloved store-bought treats, with a refreshing minty kick.
- Homemade Oreo Cookies: Experience the joy of making your favorite sandwich cookie from scratch – you won’t believe how good they are!
- Peppermint creams: While not a cookie, these delightful little confections offer pure peppermint bliss, perfect as a complement to your cookie platter.
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Peppermint Chocolate Roll Cookies
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Ingredients
For the Chocolate Cookies
- 115 g unsalted butter, melted and cooled slightly (½ cup / 1 stick)
- 1 large egg white
- ¼ teaspoon peppermint extract
- 195 g plain (all purp) flour (1 ½ cups / 6.9oz)
- 2 tablespoons Dutch process cocoa (20g / 0.7oz) (notes)
- 140 g icing (powdered) sugar (1 cup / 5oz)
For the Peppermint cream
- 30 g unsalted butter, softened (2 tablespoons / 1oz)
- 1 ½ tablespoons liquid glucose/ light corn syrup (notes)
- pinch of salt
- 1 ¾ cups icing (powdered) sugar (230g / 8.1oz)
- ½ teaspoon peppermint extract
- 1-2 tablespoons milk (notes)
Other
- 80 g dark chocolate (2.8oz)
- 2 candy canes, crushed
- 15 large (1cm diameter) paper straws, cut in half
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE CHOCOLATE ROLL COOKIES
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In a large bowl, whisk together the melted butter, egg white and peppermint extract.
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Sift over the flour, cocoa and sugar and mix with a spatula until it starts clumping together (you may need to use your hands towards the end).
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Line 2 baking trays with baking paper.
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Lay out a large sheet of baking paper (about 70cm / 2.3 ft). Cut the dough into 3 pieces and set 2 aside. Lay the first piece in the centre of one half of the baking paper and fold the other half over the top.
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Use a rolling pin to roll out the dough very thin (about 1mm thick). Gently peel back the top layer of paper, then lay it back down again (this step is just to loosen the dough from the paper). Flip the dough over and gently peel back the other side of baking paper.
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Use a square cookie cutter (10cm / 4in) to cut shapes out of the dough. Move some of the excess dough out of the way and sit a straw about 5mm in from the front edge of the cutout. Use a small knife or offset spatula to carefully lift the front edge and push it onto the straw. Now carefully roll it up and sit on the prepared baking tray. Repeat with the rest of the dough, sitting the finished rolls about 1-2 inches apart on the baking trays. Sit the trays in the fridge for at least half an hour before proceeding (notes).
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Preheat the oven to 200C / 400F / 180C fan forced.
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Place the cookies in the oven and bake for 10 minutes.
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Allow to cool for 5-10 minutes before removing straws. Hold the cookie firmly in the palm of one hand. Use your thumb of the other hand to push on one end of the straw until it loosens, then pull out from the other end. Let them cool completely before filling.
FOR THE PEPPERMINT FONDANT
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In a stand mixer, beat together the butter, syrup and salt. Add half of the icing sugar and beat until light and fluffy. Add the remaining icing sugar and beat together. Now add the extract and half of the milk and beat well. Slowly add more milk until you have a pipeable consistency.
TO ASSEMBLE
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Fill a piping bag with a small tip, with the peppermint cream. Insert the tip into the end of a cookie and gently squeeze the piping bag until you start to feel it being pushed back out. Repeat at the other end and then for all remaining cookies.
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Line a baking tray with baking paper and sit a wire rack on top.
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Melt the chocolate in 30 second bursts, in the microwave, stirring well between each so you don’t burn it. Dip each end of the cookies into the chocolate then sprinkle over the crushed candy canes and allow to set.
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- It’s very important to let the cookies cool in the fridge for a minimum of ½ an hour as this will help them to keep their shape when they bake.
- If you don’t want to roll the cookies, you don’t have to. Just cut circles instead. Bake for only around 8-9 minutes, then sandwich them together with the peppermint cream.
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