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

Directions:
 

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.