Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chocolate peppermint slice and bake cookies. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
How to make Peppermint Chocolate Slice and Bake Cookies. First, you'll make your chocolate peppermint dough. This recipe adapted from Mint Chocolate Slice-and-Bake Cookies from the Sally's Cookie Addiction cookbook. (This is an affiliate link.) Line cookie sheets with parchment paper or use silicone baking mats.
Chocolate Peppermint Slice and Bake Cookies is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chocolate Peppermint Slice and Bake Cookies is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook chocolate peppermint slice and bake cookies using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chocolate Peppermint Slice and Bake Cookies:
- Prepare 1 1/2 cups all purpose flour, + extra for hands & work surface
- Prepare 3/4 cup unsweetened natural cocoa powder
- Make ready 1/4 tsp. salt
- Get 3/4 cup unsalted butter, softened to room temperature
- Prepare 3/4 cup granulated sugar
- Take 1/4 cup brown sugar
- Make ready 1 large egg, at room temperature
- Get 1 tsp. vanilla extract
- Make ready 1 tsp. peppermint extract
- Get 1 (4 oz.) baking bar semi-sweet chocolate, coarsely chopped
These peppermint shortbread cookies are a holiday favorite! This is a easy recipe to make (it takes minutes to mix up the dough) and even easier to bake. Just slice and place on the sheet! Chewy double chocolate cookies with mint in the batter and on top with a sprinkling of crushed candy cane.
Instructions to make Chocolate Peppermint Slice and Bake Cookies:
- 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.
Perfect for cookie exchanges, holiday However, it doesn't lack that perfect cookie texture, or luscious chocolate peppermint flavor one bit. Ask my coworkers who literally downed the whole. Most Satisfying Chocolate Cake Decorating Tutorials Peppermint Chocolate Shortbread Cookies, buttery cookies baked to perfection, dipped in chocolate and covered The best part about this cookie is you can either roll the dough and cut into shapes like I did. OR you can freeze the dough and just slice and bake the cookies when you need to.
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