These colorful and delicious cookies have the perfect combination of peppermint and chocolate.
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Cookie
1 cup sugar
1 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1 1/2 teaspoons peppermint extract
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons holiday nonpareils
Red gel food color
Green gel food color
Coating
1 1/2 cups bittersweet chocolate chips
STEP 1
Line 8 1/2 x 4 1/2-inch loaf pan with waxed paper, extending over edges. Set aside.
STEP 2
Beat sugar, butter, egg, peppermint extract and vanilla in bowl at medium speed until creamy. Add flour, salt and baking powder, beating at low speed until well mixed.
STEP 3
Divide dough into thirds. Stir nonpareils into one-third. Tint one-third with red food color and remaining one-third with green food color.
STEP 4
Press half of red dough evenly into prepared pan. Press half of nonpareil dough evenly over red dough. Press half of green dough evenly over nonpareil dough. Repeat layers. Cover; refrigerate 2-3 hours or until firm.
STEP 5
Heat oven to 375°F.
STEP 6
Lift dough from pan using waxed paper; discard waxed paper. Cut dough in half forming 2 squares. Stack halves together; trim dough to square edges. Cut into 1/4-inch thick slices (see diagram). Cut each slice into 3/4-inch wide sticks. Place onto ungreased cookie sheets. Bake 7-8 minutes or until edges are very lightly browned. Cool on cookie sheet 1 minute; remove to cooling rack. Cool completely.
STEP 7
Microwave chocolate chips in bowl, stirring every 30 seconds, 1–2 minutes or until melted and smooth. Spread chocolate onto bottom of cookies; place chocolate-side down onto waxed paper. Let stand until chocolate is set.
STEP 8
Peppermint-Stripes-Diagram
Wear plastic gloves when kneading food color into dough to avoid staining your hands.
COLLECTION
Add a refreshing touch to your holiday treat collection with these festive peppermint cookies, cakes, biscotti and more!