Double Dip Chocolate Slices

Double Dip Chocolate Slices

These chocolate dipped cookies are made colorful by dipping into melted candy coating.

1:30 prep time
60 cookies
11511 Ratings



1 cup sugar
1 cup Land O Lakes® Butter, softened
1 tablespoon milk
1/2 teaspoon peppermint extract
3 (1-ounce) squares semi-sweet baking chocolate, melted, cooled
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt


1 (16-ounce) package vanilla-flavored candy coating (almond bark)
1/2 teaspoon peppermint extract
4 to 8 drops green food color
12 (1-ounce) squares semi-sweet baking chocolate
1 tablespoon shortening


Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and 1/2 teaspoon peppermint extract; continue beating until well mixed. Add melted chocolate; continue beating until well mixed.  Add flour, baking powder and salt; beat at low speed until well mixed.

Divide dough in half; shape each half into 8x2-inch long log. Wrap each log in waxed paper or plastic food wrap. Refrigerate 4 hours or overnight.

Heat oven to 350°F.

Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-12 minutes or until set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Melt candy coating in 1-quart saucepan over low heat, stirring occasionally, 8-12 minutes or until smooth. Remove from heat. Stir in 1/2 teaspoon peppermint extract and food color. Tipping saucepan slightly, dip cookies halfway into melted coating. Lightly shake off excess coating. Place onto waxed paper. Let stand until coating is firm.

Melt 12 ounces semi-sweet baking chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until smooth. Remove from heat. Tipping saucepan slightly, dip cookies into melted chocolate, overlapping half of green coating. Lightly shake off excess chocolate. Place onto waxed paper.

Let stand at least 2 hours or until coating is firm. Store in single layer between sheets of waxed paper in loosely covered container in cool place.

Recipe Tip

- Re-shape each dough half into a round log before unwrapping.

- Place candy coating dipped cookies into freezer to set quickly.

- If coating or chocolate becomes too thick, reheat over low heat until melted.

- Vanilla candy coating is sold in the baking or candy aisle of your supermarket. It is usually packaged in trays of cubes in 16-ounce or 20-ounce packages.

Nutrition Facts (1 cookie)

Calories: 140

Fat: 8g

Cholesterol: 10mg

Sodium: 40mg

Carbohydrates: 17g

Dietary Fiber: 1g

Protein: 1g

Recipe #11230b©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

One of the best cookies I've ever made. Everyone loves them.
I have made this recipe for years. It is one of our favorite Christmas cookies!
One of my all time favorites. I use ghirardelli bitter sweet chocolate for dipping.
BEST X-MAS COOKIE EVER!! Sure to be a crowd pleaser for all that are lucky enough to recieve them! I've been making them since 2004. I have to make 4 batches of these now bc of the demand. I divide up the recipe over 3 days as so not overwhelm myself, as they are somewhat labor intensive. Definitely worth it!! (Try adding a little extra mint to the cookie too)
The first time I made these was 5 years ago. I have made them every year since and everyone that tries them loves them. There are what seems to be a lot of steps but they are easy to make and if you have some help it goes faster!
This is the single most requested Xmas cookie for the
past 4 years in multiple families now! They are a labor
of love, but SO worth it! Love this recipe. My only
change is adding more mint extract. But that's up to
you. Enjoy!!!
Outstanding cookie! I've been making these as part of my Christmas Cookie repertiore for years. I always receive compliments and requests for the recipe.
I love these cookies... tried them about 7 years ago and I have made them every Christmas since! They are a little bit of work... but sooo worth it!
I've been making this cookie at the holidays for many years, and it's a favorite of many. Definitely break it down to 1-2 steps over several days to make it easier. I use a cheese slicer instead of a knife. Don't worry if you have a perfect circle, just reshape with your hands. With candy coating, no one will notice anything but the yumminess!
I have been making these for several years now. They are a favorite with everyone who tries them. Very minty and chocolatey. Delicious!
I roll out the dough between sheets of waxed paper and refrigerate the rolled dough for 10-15 minutes. Then cut out with a round cookie cutter. This makes a perfect circle that I can't get when slicing the log of dough.
I've been making these every Christmas for about 5 years. I do cookie boxes using recipes based on taste, presentation, uniqueness, and yield. I always get about 90 per batch on this. They're a favorite with everyone on my list. Don't be intimidated by all of the steps. They're really pretty simple. I don't do all steps in one night. Just pack them up in some airtight containers once cooled and set, and complete the next day. Must try at least once. They've become my signature cookie. Instead of melting coatings on the stove I follow package instructions for microwaving.Very,very much worth the effort.

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