Chocolate Peppermint Roll Cookies — a showstopping peppermint-chocolate spiral
These Chocolate Peppermint Roll cookies are little chocolate tubes filled with a creamy peppermint center, dipped in more chocolate and showered with crushed candy cane. They look fancy, but they’re totally doable — and they’re perfect for cookie boxes, swaps, or a festive baking day. Ready to roll?
Why you’ll fall in love
Think Chocolate Christmas Cookies meets candy-cane glamour. The biscuit has a tender snap, the peppermint filling sings bright and cool, and the chocolate seal gives a satisfying bite. Make them as tubes or keep it simple and sandwich the filling between two cookies — both work.
Bold tip: Chill the rolled cookies before baking so they keep their shape and don’t collapse in the oven.
The backstory — how these came to be
I first dreamed up these when a baking buddy and I did a holiday bake-off (shoutout to Trang at Wild Wild Whisk). She made peppermint truffle pops, I whipped up these little cylinders. We swapped samples, took too many photos, and then the neighbors disappeared — into a chocolate-and-peppermint haze. Ever since, these have been my go-to “unique gift” cookie. They look like a lot of effort, but honestly? They’re mostly patience and a bit of practice.
What makes each part work (ingredients, briefly)
- Flour & cocoa: The base — use either Dutch-process or regular cocoa depending on how deep you want the chocolate flavor.
- Butter: Unsalted lets you control saltiness. It also gives the cookies a richer mouthfeel.
- Egg white: Binds without adding yellow color — keeps the dough easy to roll.
- Peppermint extract: Use quality peppermint extract (not essence) for a clean, fresh flavor.
- Liquid glucose or light corn syrup: Gives the filling the perfect pipeable texture — not too runny, not rock-hard.
- Dark chocolate: I prefer 50% for a balance of bitter and sweet, but use what you love.
- Candy canes: Crushed and sprinkled over the chocolate for a festive crunch.
Bold tip: Use a small-diameter straw or dowel (about 1 cm) to roll — it’s the secret to neat, even tubes.
Step-by-step — how to make peppermint chocolate roll cookies
1 — Make the dough
Cream butter with a little sugar, add the egg white and a splash of peppermint extract. Sift in the dry ingredients (flour + cocoa + a pinch of salt) and mix until the dough just comes together. If it feels sticky, chill for 10–15 minutes.
2 — Roll it thin
Place dough between two sheets of baking paper and roll very thin — think tissue-thin. Peel one sheet of parchment away, then flip and peel the other side to prevent sticking. Use a 4-inch cutter to stamp out squares (rounds work too).
3 — Roll around the straw
Peel back a bit of dough on one side, lay a 1cm straw near the edge, lift the dough carefully and wrap it onto the straw. Use an offset spatula if the dough wants to tear. Be gentle — the dough is thin and delicate.
4 — Chill before baking
Arrange tubes on a lined tray and chill in the fridge for at least 20 minutes. This firms the dough so it keeps the tube shape instead of slumping.
5 — Bake
Bake about 8–12 minutes (ovens vary) until the tubes look dry. They toughen a bit while cooling, so don’t overbake.
6 — Remove the straw
Let the cookies cool for a few minutes, then push the straw gently through to release it. If a tube sticks, wiggle and push from the other side — it should slide out clean.
7 — Make the peppermint filling
Beat butter with glucose and salt, add powdered sugar in two stages, then add peppermint extract and a splash of milk until the filling is thick and pipeable. Transfer to a piping bag fitted with a small tip (or cut a tiny hole).
8 — Pipe and seal
Pipe the peppermint cream into each tube from both ends until it’s just visible. Dip both ends into melted dark chocolate and immediately sprinkle crushed candy cane on top. Let chocolate set on a rack.
Bold tip: Don’t overfill — the filling expands slightly and you don’t want it oozing out when dipped.
Pro tips for flawless rolls
- Peel and flip before cutting — this prevents the dough from tearing when you roll.
- Work on a cool surface; warm hands make the dough sticky.
- If the dough cracks while rolling, gently press the crack seam with your spatula — small breaks seal fine.
- If you hate rolling, cut circles and sandwich the peppermint cream between two cookies, then dunk half-in chocolate for a simpler version.
- Store unfilled cookies in an airtight container for a week; fill and dip within 48 hours for best texture.
Bold tip: Toast your crushed candy cane lightly for a subtler crunch and less harsh peppermint bite.
Variations to try (because why not)
- Make dark, extra-crunchy versions by adding chopped toasted nuts to the filling — think pistachio or hazelnut.
- Swap peppermint for orange extract and use white chocolate + candied orange for a citrus twist.
- Turn them into Chocolate Peppermint Spoons by rolling smaller and attaching a small chocolate “spoon” on one end — cute for gifting.
- Make a Chewy version: add a tablespoon of golden syrup to the dough to keep them more tender.
- For a rustic crumble style, press some crushed cookies on the chocolate ends to make Chocolate Peppermint Crumble Cookies.
FYI: if you love bold textures, try a sprinkle of sea salt on the chocolate before it sets — sweet, bitter, salty bliss.
How to serve and gift them
- Arrange on a cookie board alongside decorating tools and tiny signs: “Chocolate Peppermint Cookies” and “Try warm with cocoa.”
- Pack in cellophane tubes or tins with parchment layers — they look stunning and transport well.
- Plate with fresh mint and a dusting of cocoa for a holiday dessert table.
- Use as edible garnishes: a small broken piece sits perfectly on top of a peppermint mousse or chocolate tart.
Bold tip: Label your gift boxes with whether cookies contain nuts, extracts, or dairy — helpful for swaps and neighbors.
Storage & make-ahead
- Unfilled cookies: Keep in an airtight container for up to 7 days at room temp.
- Filled & dipped: Best within 48 hours; store in a cool place so chocolate doesn’t bloom.
- Freeze: Unfilled tubes freeze well; thaw then fill. Filled cookies can be frozen on a tray, then bagged, but texture may change slightly on thawing.
Bold tip: Avoid humidity — moisture will soften the crisp chocolate shell and make the tubes lose their snappy texture.
FAQs — quick answers
Can I skip liquid glucose?
You can swap light corn syrup or golden syrup. Glucose gives a glossy texture and keeps the filling stable.
What if my dough tears while rolling?
Press the seam lightly with the spatula, chill, then continue. Small tears won’t show after chocolate dip.
Are these suitable for kids?
Yes — but use peppermint extract sparingly for little ones. You could use vanilla or orange for kid-friendly versions.
Can I use white chocolate?
Absolutely. White chocolate + pink peppermint dust looks gorgeous.
Final thoughts — why these deserve a spot on your cookie board
These rolls pack chocolate, peppermint, and showmanship in one bite. They’re more than just Chocolate Peppermint Cookies — they’re a conversation starter. Whether you call them Christmas Cookies Chocolate Peppermint or label them under “Unique Christmas Cookies,” they’ll stand out in a sea of spritz and shortbread.
Want a crunchy riff? Try Dark Chocolate Peppermint Crunch Cookies by mixing crushed peppermint into the chocolate dip. Love spoons? Make Chocolate Peppermint Spoons for coffee lovers. Craving crumble? Turn them into Chocolate Peppermint Crumble Cookies. And if all you need is a creamy center, the Peppermint Cream here is the real star — silky, punchy, and irresistible.
Bold last tip: Make a test batch first to master the rolling rhythm — once you get the hang of it, you’ll have trays of gorgeous cookies in no time. Happy baking and enjoy the peppermint-chocolate joy ride!
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Irresistible Chocolate Peppermint Roll Cookies — Must-Make Chocolate Christmas Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 30 cookies 1x
- Category: Dessert
Description
A chocolatey, tube-shaped cookie filled with a minty fondant, dipped in chocolate and finished with crushed candy cane. Make them as elegant rolls or, if you prefer, turn them into simple sandwich cookies.
Ingredients
Chocolate cookies
- 115 g unsalted butter, melted and cooled slightly (½ cup / 1 stick)
- 1 large egg white
- ¼ tsp peppermint extract
- 195 g plain/all-purpose flour (1 ½ cups / 6.9 oz)
- 20 g Dutch-process cocoa (2 tbsp / 0.7 oz)
- 140 g icing (confectioners’) sugar (1 cup / 5 oz)
Peppermint filling
- 30 g unsalted butter, softened (2 tbsp / 1 oz)
- 1½ tbsp liquid glucose or light corn syrup
- pinch of fine salt
- 230 g icing (confectioners’) sugar (1 ¾ cups / 8.1 oz)
- ½ tsp peppermint extract
- 1–2 tbsp milk, to thin
Finish & extras
- 80 g dark chocolate, melted (about 2.8 oz)
- 2 candy canes, crushed
- 15 paper straws (approx. 1 cm / just under ½ inch diameter), halved
(Weigh ingredients when weights are given for best results.)
Instructions
Make the cookie dough
- Whisk together the melted butter, egg white and peppermint extract in a large bowl.
- Sift the flour, cocoa and icing sugar over the wet mix and stir with a spatula until the mixture begins to come together. Toward the end, use your hands to form a cohesive dough.
- Divide the dough into three portions. Work with one portion at a time and keep the others covered.
Roll and cut
- Place one piece of dough between two large sheets of baking paper. Roll very thin (aim for roughly 1 mm). Carefully peel back the top sheet of paper, then replace and flip the dough so you can remove the other sheet — this helps loosen it from the paper.
- Use a square cutter about 10 cm (4 in) across (round cutters work too) to stamp out shapes. Move away excess dough as you go.
Form the rolls
- Position a half-straw about 5 mm from the front edge of a cut piece. Lift the front edge with an offset spatula or small knife and wrap the dough around the straw, rolling gently until you have a neat tube. Transfer tubes to a lined baking tray, spacing them about 2–3 cm (1–1½ in) apart. Repeat with remaining dough and straws.
- Chill the trays in the refrigerator for at least 30 minutes — this step helps the rolls keep their shape in the oven.
Bake & unmold
- Preheat the oven to 200°C (400°F) or 180°C fan (fan-forced). Bake the chilled rolls for about 10 minutes, until dry to the touch.
- Remove from oven and cool 5–10 minutes. To extract a straw, hold the cookie gently in one hand and push the straw through from one side until it slides out the other. Allow cookies to cool fully before filling.
Prepare the peppermint fondant
- In a mixer, beat the softened butter with glucose (or corn syrup) and a pinch of salt. Add half the icing sugar and beat until light. Add the remaining icing sugar, then stir in the peppermint extract and about half the milk. Add more milk a teaspoon at a time until the mixture pipes easily but still holds shape.
Fill the rolls & finish
- Fit a small piping tip to a bag and pipe the peppermint cream into the center of each tube from one end, then from the other, until the filling reaches the middle. Don’t overfill.
- Line a tray with baking paper and place a wire rack on top. Melt the dark chocolate in short bursts in the microwave, stirring between intervals to avoid burning. Dip each tube end into the melted chocolate and immediately sprinkle with crushed candy cane. Set on the wire rack until the chocolate firms.
Quick alternate method (no rolling)
- If you prefer not to roll tubes, cut rounds from slightly thicker rolled dough and bake 8–9 minutes. Sandwich two rounds together with the peppermint cream and dip the edges in chocolate and crushed candy cane.
Notes
- Use chilled dough and a brief fridge rest before baking — this prevents the thin cookies from spreading or losing their tubular shape.
- You can substitute light corn syrup for glucose; both give the filling a smooth, pipeable texture.
- Work on a cool surface and handle the thin dough gently to avoid tearing. Small repairs can be smoothed with a dab of dough.
- Unfilled, baked tubes keep well in an airtight tin for several days — fill and dip within 48 hours for the best texture.
- To crush candy canes, place them in a sealed bag and bash lightly with a rolling pin.
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