Chocolate-Peppermint Slice-and-Bake Cookies
It's beginning to look a lot like Christmas—and these cookies are the sweetest way to celebrate.
By Ree Drummond
Jump to recipe
Yields:
40 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 25 mins
Break out the peppermints! These chocolate cookies are exactly what Santa wants waiting under the tree.
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Ingredients
- 2 cups
all-purpose flour
- 3/4 cup
unsweetened cocoa powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1/2 cup
granulated sugar
- 1/2 cup
packed light brown sugar
- 1 1/2
sticks (12 tablespoons) salted butter, at room temperature
- 2 tsp.
pure vanilla extract
- 2
large eggs
- 8 oz.
semisweet chocolate, chopped
- 1 1/2 cups
coarsely crushed candy canes or peppermint candies
Directions
- Step 1Whisk 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.
- Step 2Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
- Step 3Lay 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.)
- Step 4Preheat 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.)
- Step 5Melt 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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