Dec
Chocolate-Peppermint Swirl Cookies
Cookie time! I wouldn’t normally make cookies two weeks in a row, but it is the holidays after all. Also, after last week’s cooking mishaps I had to redeem myself somehow. It’s true that I had my heart set on making those pesky candied grapefruit peels for holiday gifts, but since the result was nothing short of disastrous I decided to go back to something I know I can make- cookies!
Let me tell you, this recipe did not disappoint. I mean really how could it? Anything that combines melted chocolate with crushed candy canes is bound to be amazing. Chocolate and peppermint is not only a super delicious combination of sweet and sweeter, but something about it just screams holiday time- perfect for cookies that I want to give as gifts. I’ve made other variations of these swirl cookies in the past and I have to say that this one wins the prize. The recipe that inspired this cookie is Martha Stewart’s Chewy Coconut-Chocolate Pinwheels. These cookies were part of my holiday baking line-up
for many years and while they are pretty tasty, next to this new version they’re down right boring! The addition of crushed candy canes in the sugar cookie dough creates a cookie that manages to pull off both a chewy and crunchy texture at the same time. Combine this with a thick gooey layer of melted chocolate and you have a winner.
Despite their impressive appearance, these cookies are actually quite simple to make. The hands on baking time is pretty short, but you do need to chill the dough twice so don’t try and make these an hour before you want to bring them to a party. I’ve even made you a handy step-by-step photo guide (my first ever) to walk you through the process- happy baking!
Start by crushing the candy canes…I used a hammer wrapped in plastic
Make the dough – I love the colorful bits of cane mixed in there
Roll out the dough and trim the edges to form a rectangle
While the dough is chilling melt some chocolate…try not to eat it out of the bowl!
Spread the chocolate on the chilled dough
Rolllll it up….
Wrap the cookie log and chill again
Slice and bake
Fresh out of the oven
Peppermint-Chocolate Swirl Cookies
Inspired by Martha Stewart’s Chewy Coconut-Chocolate Pinwheels
Makes 2 dozen cookies
1/2 cup candy canes. crushed
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
9 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 egg
1 1/2 teaspoons peppermint extract
6 ounces bittersweet chocolate
1/2 cup sweetened condensed milk
1. In a medium bowl whisk together flour, baking soda and salt. Set aside. In a large bowl fitted with an electric mixer, or using a hand beater, cream 8 tablespoons of butter and the sugar until fluffy. Add the egg and peppermint extract; mix until combined. With the beater on low, add the flour in two additions. Fold in the crushed candy canes and mix until just combined.
2. Roll the dough out between two pieces of parchment paper until it resembles an approximately 10 x 15- inch rectangle. Trim the edges to make a neat rectangle. Place the dough on a baking sheet and refrigerate for 1 hour.
3. About 10 minutes before you take the dough out of the fridge, melt the chocolate. In a heat proof bowl set over a simmering pot of water melt the remaining 1 tablespoon of butter with the chocolate; stirring occasionally for about 3-4 minutes. Remove from heat and stir in the sweetened condensed milk. Set aside to cool slightly.
4. Remove the dough from the refrigerator and peel off the top layer of parchment. Spread the chocolate evenly over the dough rectangle. Using the bottom piece of parchment roll the dough starting at the short end. Wrap the dough and chocolate log tightly in plastic wrap and return to the refrigerator for another hour.
5. Preheat the oven to 350º. Have ready two baking sheets lined with parchment paper or silicone baking mats.
6. Remove the cookie log from the refrigerator and cut into 1/4-inch thick slices. Bake for 10-12 minutes rotating the sheets once halfway through the baking time. The edges of the cookies will be lightly browned. Transfer to a wire baking rack to cool.
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I don’t think I should/could make these scrumptious looking cookies ever. Every step looks too yummy. I would eat all of it . . . the candy canes, the chocolate, the dough . . . they would never make it to the oven. I’ll just drool over them on the computer. 🙂
It was hard not to eat the chocolate!
Your cookies look perfect and delicious! Thanks for sharing
I love those cookies…so adorable!
Okay – these are the coolest cookies EVER! What a GREAT idea – and they’re so pretty! Thank you for the friendship request of FoodBuzz – I wouldn’t have wanted to miss these!
I am making these right now. The cookie roll is chilling in my fridge as we speak, I don’t think they’ll be as pretty as yours, but damn it looks yummy!