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Chocolate-Peppermint Slice-and-Bake Cookies
Christmas calls for these Chocolate-Peppermint Slice-and-Bake Cookies! This easy dessert recipe is one both kids and adults will love.
👥 40 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●baking sheet
- ●oven
- ●microwave
📝 Preparation Steps
1
Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl, beat the granulated sugar, brown sugar and butter with a mixer until fluffy, about ⏱️ 1 minute. Beat in the vanilla. Beat in the eggs, one at a time, scraping down the bowl after each addition.
large eggs2
2
Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
3
Lay out a sheet of plastic wrap. Shape the dough into a thick log on the plastic. Wrap the dough in the plastic then press a ruler against the four sides to make a square 1 1/2-by-12-inch log. Chill until firm, at least ⏱️ 3 hours in the refrigerator or 1 1/⏱️ 2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
4
Preheat the oven to 350 ̊ degrees. Line 2 baking sheets with parchment paper. Slice the dough logs into 1/4-inch-thick squares and place 1 inch apart on the baking sheets. Bake, switching the pans halfway through, until the edges of the cookies are golden and set, 8 to ⏱️ 9 minutes. Transfer to racks and let cool for ⏱️ 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely. (The cookies will become crisp as they cool.)
5
Melt the chopped chocolate in the microwave in 20-second intervals, stirring until smooth. Spread the crushed candy in a shallow bowl. Dip the cookies partway in the chocolate and sprinkle with the candy. Place on clean parchment-lined baking sheets and let set at least ⏱️ 30 minutes at room temperature or ⏱️ 5 minutes in the refrigerator.
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