Frosted Peppermint Chocolate Delights

Prep Time

1 hour

Cook Time

5 minutes

Chill Time

2 hours

Total Time

3 hours 5 minutes

Servings

48 Cookies

Difficulty

Moderate

Calories *

121 kcal per serving

Technique

Make cookie doughs, swirl together, chill, slice and bake.

Flavor Profile

Rich chocolate with the perfect amount of peppermint.

For the Chocolate Dough:

• ▢ 270 g all purpose flour 2 cups + 2 Tablespoons
• ▢ 45 g cocoa powder
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ 140 g butter room temperature
• ▢ 150 g sugar
• ▢ 1 egg
• ▢ 30 g milk

For the Peppermint Dough:

• ▢ 270 g all-purpose flour 2 cups + 2 Tablespoons
• ▢ ¼ teaspoon salt
• ▢ 226 g butter room temperature
• ▢ 100 g sugar
• ▢ 1 egg yolk
• ▢ 1 ½ teaspoons peppermint extract
• ▢ 10 drops red food coloring

Make the Chocolate Dough:

• Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Add the egg and beat until fully combined and smooth.
• Gradually add the dry flour mixture on low speed, alternating with small amounts of milk. Begin and end with flour, mixing only until the dough just comes together and no dry streaks remain. Be careful not to overmix. Divide the dough into two equal portions, flatten each slightly into a disk, wrap tightly in plastic wrap, and chill while you prepare the peppermint dough. This dough can be refrigerated for up to 4 days or frozen for 2 months.

Make the Peppermint Dough:

• In a separate bowl, whisk together the all-purpose flour and salt. Set aside.
• Using a clean stand mixer bowl and paddle attachment, cream the room temperature butter and sugar until light and fluffy. Add the egg yolk and beat until fully incorporated. Stir in the peppermint extract and red food coloring until the color is evenly distributed and vibrant.
• Reduce mixer speed to low and begin adding the flour mixture one large spoonful at a time. Add the next scoop only when the previous one is almost fully incorporated. Mix just until the dough comes together; avoid overmixing to maintain a tender cookie.
• Divide the peppermint dough into two equal portions, gently flatten each into a disk, wrap securely in plastic wrap, and chill while you continue with the chocolate dough or begin the assembly process. This dough can also be refrigerated for up to 4 days or frozen for 2 months.

Assembly and Baking:

• On a lightly floured surface, roll out each portion of the chocolate dough into a rectangle approximately 1/8th inch thick. Carefully transfer these rectangles to a parchment-lined baking sheet and chill for at least 1 hour, or preferably overnight, to firm up.
• Repeat the rolling process with each portion of the peppermint dough, creating rectangles of similar dimensions and thickness (1/8th inch). Transfer these to a separate parchment-lined baking sheet and chill for 1 hour or overnight, ensuring both doughs are well-chilled.
• To create a swirl: Carefully trim the chilled dough into two rectangles of similar size, reserving any scraps for marbled cookies. Allow the dough to temper at room temperature for about 10 minutes until it is flexible enough to roll without cracking. Place one chocolate dough rectangle on your work surface (still on its parchment paper), with the long side facing you. Gently place one peppermint dough rectangle directly on top of the chocolate dough, ensuring it’s mostly aligned but leaving about a 1/8th-inch overhang of the chocolate dough peeking out from underneath on the edge closest to you.
• Starting from the edge with the chocolate overhang, begin to carefully roll the chocolate dough over the peppermint, rolling away from you. Use the parchment paper beneath the dough to help guide and tighten the roll, which will minimize cracking on the exterior. Once fully rolled into a log, gently press the seam to seal. Wrap the log tightly in plastic wrap and refrigerate overnight. Repeat this process with the remaining two dough rectangles.
• To make a Marble effect: Gather all the dough scraps from the swirl process. Gently knead them together a few times to create a marbled effect, but avoid overmixing as this will blend the colors too much. Form the marbled dough into a log, wrap it in parchment paper, and refrigerate overnight alongside your swirled logs.
• Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.
• Remove the chilled logs from the refrigerator. Using a sharp knife, slice each log into ¼-inch thick rounds. Arrange the cookie slices about 1 inch apart on your prepared baking sheets.
• Bake in the preheated oven for 5-7 minutes. The cookies are done when the edges just begin to brown very slightly and the centers appear matte rather than shiny. Overbaking will result in a dry cookie, so keep a close eye on them!
• Note: For a deeper red peppermint dough, you can increase the amount of red food coloring. However, be aware that using too much food coloring can sometimes impart a subtle taste to the dough. Adjust to your preference!

Nutrition