Double Dip Chocolate Slices
1 hr 30 min
6 hrs



1 cup sugar

1 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 tablespoon milk

1/2 teaspoon peppermint flavoring

3 (1-ounce) squares semi-sweet baking chocolate, melted, cooled

2 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt


1 (16-ounce) package vanilla-flavored candy coating

1/2 teaspoon peppermint extract

4 to 8 drops green food color

12 (1-ounce) squares semi-sweet baking chocolate

2 tablespoons shortening

How to make

  1. STEP 1

    Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and 1/2 teaspoon peppermint flavoring; 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.

  2. STEP 2

    Divide dough in half; shape each half into 8x2-inch long log. Wrap each log in waxed paper or plastic food wrap. Refrigerate 2 hours or overnight.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    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.

  5. STEP 5

    Melt candy coating and 1 tablespoon shortening in 1-quart saucepan over low heat, stirring occasionally, 8-12 minutes or until smooth. Remove from heat. Stir in peppermint flavoring 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.

  6. STEP 6

    Melt 10 ounces semi-sweet baking chocolate and remaining 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.

  7. STEP 7

    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.

Tip #1

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

Tip #2

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

Tip #3

- Vanilla candy coating is sometimes called almond bark coating. It 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.


8Fat (mg)
15Cholesterol (mg)
50Sodium (mg)
15Carbohydrates (g)
0Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  February 27, 2012

One of the best cookies I've ever made. Everyone loves them.

— says Brenda
  December 11, 2011

I have made this recipe for years. It is one of our favorite Christmas cookies!

— says Martha
  December 17, 2010

One of my all time favorites. I use ghirardelli bitter sweet chocolate for dipping.

— says Annie L.
  December 13, 2010

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)

— says kristin s.
  December 19, 2009

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!

— says Kay
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