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Peppermint Stripes
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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 extract

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


1 1/2 cups bittersweet chocolate chips

How to make

  1. STEP 1

    Line 8 1/2x4 1/2-inch loaf pan with waxed paper, extending over edges. Set aside.

  2. 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.

  3. 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.

  4. 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 for 6 layers total. Cover; refrigerate 2-3 hours or until firm.

  5. STEP 5

    Heat oven to 375°F.

  6. STEP 6

    Lift dough from pan using waxed paper; discard waxed paper. Cut dough in half forming 2 squares. Stack 1 square on top of the other so there are now 12 dough layers; trim dough to square edges. Cut stack into 1/4-inch-thick slices. Lay slices flat; cut each slice into 3/4-inch-wide pieces as in recipe image. 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.

  7. 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.

Tip #1

Wear plastic gloves when kneading food color into dough to avoid staining your hands.

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