Best Chocolate Peppermint Slice and Bake Cookies online. These Yummy Mini Chocolate Chip Cookies Are Made With Real Chocolate. 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.
I tuck a chocolate-covered peppermint patty into every one of these rich cookies. The drizzle on top adds a nice touch. Turn mixer to low and gradually add flour, and then peppermint candies. You look after grilling burn Chocolate Peppermint Slice and Bake Cookies testing 10 compound as well as 9 furthermore. Here is how you bring off.
ingredients of Chocolate Peppermint Slice and Bake Cookies
- This 1 1/2 cups of all purpose flour, + extra for hands & work surface.
- then 3/4 cup of unsweetened natural cocoa powder.
- Prepare 1/4 tsp. of salt.
- This 3/4 cup of unsalted butter, softened to room temperature.
- use 3/4 cup of granulated sugar.
- You need 1/4 cup of brown sugar.
- also 1 of large egg, at room temperature.
- use 1 tsp. of vanilla extract.
- You need 1 tsp. of peppermint extract.
- Prepare 1 (4 oz.) of baking bar semi-sweet chocolate, coarsely chopped.
Crush the peppermint by placing in ziploc bag and lightly hit with a rolling pin. Best served with a cup of cold milk. You could also omit the peppermint extract if you dont have it on. Rotate cookies front to back and change racks.
Chocolate Peppermint Slice and Bake Cookies method
- 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..
Crush the peppermint by placing in ziploc bag and lightly hit with a rolling pin. Chocolate Mint Pinwheel Cookies are tender butter cookies with swirls of chocolate, vanilla and mint dough. These slice and bake cookies can be frozen and ready for baking in just a few minutes. I can't get enough of chocolate and mint this time of year. These easy pinwheel cookies are one of my favorite vehicles for the combo.