A delicious peppermint cream encased in a chocolate cookie tube make these Rolled Peppermint Chocolate Christmas Cookies the perfect new cookie to add to your Christmas baking list.
Do I have a treat for you? Rhetorical question. This is another 2-for-1 recipe, kinda. I came up with these Rolled Peppermint Chocolate Christmas Cookies after good friend, Trang from Wild Wild Whisk and I decided to collaborate to bring you even more Christmas treats this year. We settled on a kind of virtual Christmas cookie / candy swap which included chocolate and peppermint. I was determined to pull out some unique Christmas cookies which meant lots of experimenting. I’m good with that. The more I experiment, the more I get to eat, ummm, learn I mean.
So let’s start with what exactly Rolled Peppermint Chocolate Christmas Cookies are first.
They are this. See how cute? (heart eyes emoji) Can’t you just see them sitting on a platter of homemade Christmas cookies with everyone choosing their favourite cookie?
Keep rollin’, rollin’, rollin’
These are made from a chocolate cookie dough, that you wrap around paper straws, then bake. Once they cool, you fill them with peppermint cream and dip the ends in chocolate and candy cane pieces and voila! Rolled Chocolate Peppermint Christmas Cookies.
A very unique cookie
It turns out they are quite unique because searching around the internet, I had no idea what to call these things. Mint Chocolate Stick Cookies maybe. Mint Choc logs just sounds gross. Mint Chocolate tubes – ugh – I don’t know. They’re Christmas cookies. Let’s keep it simple, hey? See below for tips and tricks.
Tips and tricks, or a quick cheat
Here are some helpful little tips for making these cookies.
- Use large straws and cut them in half
- I found a square cookie cutter gave the nicest end result
- You must roll out the dough super thin – like 1mm thin. This helps the cookies bake quickly and keep their shape
- Roll the dough out between 2 sheets of baking paper to save on mess
- When you cut the shapes, remove some of the offcuts before laying a straw on top and using a small knife or offset spatula, if you have one, to gently lift the front edge, then just roll it away from you.
- Once made you can roll the dough out and start rolling up the cookies straight away
- But don’t skip the refrigeration step before they bake. This step firms up the dough enough that they stay in a tube shape as they cook and don’t just melt down into strange wicked witch of the west pools of chocolate cookie
- When they come out of the oven, remove the straws as soon as you can handle them. The best way is to hold the cookie in one hand, then gently push with your thumb on the end of the straw until it loosens and pull it through the other side.
Finally, if all that sounds too much, just cut circles, bake and sandwich them together with the peppermint cream. I’m all about options as you know.
And remember I promised 2 recipes?
As for the super-talented Trang, she came up with these gorgeous little beauties. It’s a Peppermint Chocolate Truffle Pop. So cute. I can imagine these sitting in a glass in the middle of that cookie platter, we spoke about earlier. Who could resist? Check out her recipe and take a look around her blog while your there. She truly has some gorgeous recipes and I want to bake everything she comes up with.
Rolled Peppermint Chocolate Christmas Cookies
For the Chocolate Cookies
- 195 g (1 1/2 cups) plain (all purp) flour
- 2 tablespoons (20g) Dutch cocoa (notes)
- 140 g (1 cup) icing sugar
- 1/4 teaspoon peppermint extract
- 115 g (1/2 cup / 1 stick) unsalted butter, melted and cooled slightly
- 1 large egg white
For the Peppermint cream
- 30 g unsalted butter, softened
- 1 1/2 tablespoons liquid glucose/ light corn syrup (notes)
- Pinch salt
- 1 3/4 cups (230g) icing (powdered / confectioners) sugar
- 1/2 teaspoon peppermint extract
- 1-2 tablespoons milk (notes)
- 80 g dark chocolate
- 2 candy canes, crushed
- 15 large (1cm) paper straws, cut in half
For the cookies
- Sift together the flour, cocoa and sugar. Add the extract and melted butter and mix until it starts clumping.
- Add the egg white and beat together with a spoon (you may need to use your hands towards the end) until you have a ball of soft dough.
- Line 2 baking trays with baking paper.
- 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 one in the centre of one half of the baking paper and fold the other half over the top.
- 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.
- Use a square cookie cutter (10cm / 3in) 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 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 inch apart on the baking trays. Sit the trays in the fridge for at least half an hour before proceeding (notes)
- Preheat the oven to 200C / 400F / 180C fan forced.
- Place the cookies in the oven and bake for 12 minutes.
- Allow to cool just a minute or so 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 cream
- 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 put them together
- Line a baking tray with baking paper and sit a wire rack on top.
- 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.
- 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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