Chocolate Peppermint Slice and Bake Cookies. My family's all-time favorite cookies (and also the most popular on this blog) are my White Chocolate Candy Cane Drop Cookies. But now those have a serious contender for taking over the top spot with these Peppermint Chocolate Slice and Bake Cookies. How to make Chocolate Peppermint Slice and Bake Cookies: First, you'll make your chocolate peppermint dough. I add peppermint extract to the dough, as well as some chocolate and peppermint chips to make them extra minty. You'll roll the dough into two logs about two inches thick, and then refrigerate them for at least four hours.
Lay out three pieces parchment paper.
Lay a third of the cookie dough on the edge of a piece of paper, roll up tightly and shape into a log.
At this point you can refrigerate or freeze your cookie logs, or proceed with baking.
You can have Chocolate Peppermint Slice and Bake Cookies using 10 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chocolate Peppermint Slice and Bake Cookies
- Prepare 1 1/2 cups of all purpose flour, + extra for hands & work surface.
- You need 3/4 cup of unsweetened natural cocoa powder.
- It's 1/4 tsp. of salt.
- Prepare 3/4 cup of unsalted butter, softened to room temperature.
- Prepare 3/4 cup of granulated sugar.
- You need 1/4 cup of brown sugar.
- You need 1 of large egg, at room temperature.
- You need 1 tsp. of vanilla extract.
- It's 1 tsp. of peppermint extract.
- You need 1 (4 oz.) of baking bar semi-sweet chocolate, coarsely chopped.
Turn mixer to low and gradually add flour, and then peppermint candies. When the chocolate slice and bake cookies are completely cool, melt the candy melts according to the package and dip the chocolate cookie into the candy melt. Sprinkle the peppemrint candy over the cookie right after dipping it in the candy melt since it dries quickly. Lay the cookies into the sugar while giving the bowl a swirl.
Chocolate Peppermint Slice and Bake Cookies instructions
- In a large bowl, whisk together the flour, cocoa powder and salt. Set this aside..
- In a separate large bowl, either using a hand mixer or a stand mixer with the paddle attachment, beat the butter on med-high speed until smooth and creamy, about a minute or two. Then beat in the sugar until fluffy and combined. Beat in the egg, vanilla and peppermint extract. Use a rubber spatula to scrape the sides of the bowl as needed..
- Switch the mixer to low speed and add in the dry ingredients. Mix until just combined. Then flour your hands and a work surface lightly. Turn out the dough onto the floured surface and seperate the dough into two even amounts..
- Roll the dough into two seperate logs, roughly 8 inches in length and about 2 1/2 in in diameter. Wrap each log tightly in plastic wrap and place them in the fridge for at least 4 hours and up to 5 days. You could also freeze the dough logs at this point, for up to 3 months. To thaw, place them in the fridge overnight, then continue on with the baking process from there..
- When you're ready to bake, preheat the oven to 350°F. Line a couple of large baking trays with either parchment paper or silicone baking mats..
- Working one at a time, unwrap the dough log and slice into equally sized cookies. You should get about 11-12 per log..
- Place the cookies on the prepared baking sheet, about 2 inches apart from each other. Bake for 11-13 minutes. Allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely..
- Once cooled, melt the 4 oz. semi-sweet chocolate according to its packages directions and drizzle over the top of each cookie. Allow the chocolate to set completely (about 30 or so minutes) before storing them..
- Store in an airtight container for up to 1 week..
Add chocolate, condensed milk and butter to a microwave-safe bowl. Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. I like that combination of flavours. Rotate cookies front to back and change racks.