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.
2 9-oz. pkgs. chocolate wafer cookies
8 ounces cream cheese, softened
¼ cup powdered sugar
¼ cup mascarpone cheese
Pinch of salt
Unsweetened cocoa powder, for work surface
2 cups crushed hard peppermint candies
Fat 10.20 g
Sat fat 4.82g
How to Make It
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.
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.
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