Rating: 2.5 stars
14 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3

We’ll be honest: these are really more of a confection then a cookie, but that’s all the more reason to give them a spin this season. The peppermint candies that get pressed into the dough give these slice and bake sweets a festive look but they’re not your only option. You could just as easily roll this no-bake dough in crushed toasted pistachios or even roasted cocoa nibs for a double chocolate experience. These are on the delicate side so you’ll want to slice these just before serving. Put them out after a big holiday meal or leave a plate for Santa and his elves.

Gallery

Credit: Romulo Yanes

Recipe Summary

total:
2 hrs 15 mins
hands-on:
15 mins
Yield:
40
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process the cookies in a food processor until finely ground, about 1 minute. Add the cream cheese, powdered sugar, mascarpone, and salt. Process until the dough forms a ball, 20 to 30 seconds.

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  • Dust the work surface with the cocoa. Divide the dough in half and shape each half into a 10-inch log. Wrap with plastic wrap and chill until firm, at least 2 hours or overnight.

  • Transfer the crushed candies to a piece of parchment paper. Roll each log in the candy until covered. Cut the logs into ½-inch slices and serve.

Nutrition Facts

fiber 1.1g; 261 calories; sugars 11.5g; fat 10g; cholesterol 19mg; saturated fat 4.8g; iron 1.1mg; sodium 194.1mg; protein 2.9g; calcium 27.6mg; carbohydrates 41g.
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