These cookies are easier than they look -- make one batch of dough, divide it in half, and blend cocoa into one portion and crushed candy canes and peppermint extract into the other. The recipe comes from the Fairmont Hotel in Chicago, which hosts an annual cookie swap.

Source: Midwest Living


Recipe Summary

40 mins
4 hrs


Ingredient Checklist


Instructions Checklist
  • In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt; beat well. Beat in eggs and milk. Beat in as much flour as you can with the mixer. Stir in any remaining flour.

  • Divide dough in half. Stir melted (cooled) chocolate and vanilla into one portion of dough; stir crushed candy canes and peppermint extract into remaining portion. Divide each dough portion in half. Wrap in plastic and chill for 1 hour.

  • On a lightly floured surface, roll one portion of chocolate dough into a 12x8-inch rectangle. On a large sheet of parchment paper, roll one portion of peppermint dough to a 12x8-inch rectangle. Invert the peppermint dough onto the chocolate dough; remove paper. Roll up dough, starting from a long side. Pinch to seal. Repeat with remaining dough portions. Wrap in plastic wrap and chill for 2 hours or until firm enough to slice.

  • Preheat oven to 375°. Unwrap dough. Cut into 1/4-inch-thick slices. Place 2 inches apart on lightly greased cookie sheets. Bake for 9 to 11 minutes or until edges are firm and bottoms of cookies just begin to brown. Let stand on cookie sheet 1 minute. Remove and cool on wire racks.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

129 calories; fat 6g; cholesterol 19mg; saturated fat 4g; carbohydrates 17g; mono fat 2g; sugars 8g; protein 1g; vitamin a 208.4IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 19.9mcg; sodium 67mg; potassium 28mg; calcium 13mg; iron 0.7mg.