Recipe of Speedy Chocolate Peppermint Slice and Bake Cookies

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chocolate peppermint slice and bake cookies. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chocolate Peppermint Slice and Bake Cookies is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Chocolate Peppermint Slice and Bake Cookies is something which I have loved my whole life.

Christmas calls for these Chocolate-Peppermint Slice-and-Bake Cookies! This easy dessert recipe is one both kids and adults will love. The site may earn a commission on some products. It's beginning to look a lot like Christmas—and.

To get started with this recipe, we must prepare a few ingredients. You can cook chocolate peppermint slice and bake cookies using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chocolate Peppermint Slice and Bake Cookies:

1. Take 1 1/2 cups all purpose flour, + extra for hands & work surface
2. Make ready 3/4 cup unsweetened natural cocoa powder
3. Make ready 1/4 tsp. salt
4. Get 3/4 cup unsalted butter, softened to room temperature
5. Get 3/4 cup granulated sugar
6. Take 1/4 cup brown sugar
7. Take 1 large egg, at room temperature
8. Take 1 tsp. vanilla extract
9. Get 1 tsp. peppermint extract
10. Get 1 (4 oz.) baking bar semi-sweet chocolate, coarsely chopped

Lay a third of the cookie dough on the edge of a piece of paper, roll up tightly and shape into a log. How to make Peppermint Chocolate Slice and Bake Cookies. First, you'll make your chocolate peppermint dough. Remove the plastic wrap and begin slicing your dough.

Instructions to make Chocolate Peppermint Slice and Bake Cookies:

1. In a large bowl, whisk together the flour, cocoa powder and salt. Set this aside.
2. In a separate large bowl, either using a hand mixer or a stand mixer with the paddle attachment, beat the butter on med-high speed until smooth and creamy, about a minute or two. Then beat in the sugar until fluffy and combined. Beat in the egg, vanilla and peppermint extract. Use a rubber spatula to scrape the sides of the bowl as needed.
3. Switch the mixer to low speed and add in the dry ingredients. Mix until just combined. Then flour your hands and a work surface lightly. Turn out the dough onto the floured surface and seperate the dough into two even amounts.
4. Roll the dough into two seperate logs, roughly 8 inches in length and about 2 1/2 in in diameter. Wrap each log tightly in plastic wrap and place them in the fridge for at least 4 hours and up to 5 days. You could also freeze the dough logs at this point, for up to 3 months. To thaw, place them in the fridge overnight, then continue on with the baking process from there.
5. When you're ready to bake, preheat the oven to 350°F. Line a couple of large baking trays with either parchment paper or silicone baking mats.
6. Working one at a time, unwrap the dough log and slice into equally sized cookies. You should get about 11-12 per log.
7. Place the cookies on the prepared baking sheet, about 2 inches apart from each other. Bake for 11-13 minutes. Allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, melt the 4 oz. semi-sweet chocolate according to its packages directions and drizzle over the top of each cookie. Allow the chocolate to set completely (about 30 or so minutes) before storing them.
9. Store in an airtight container for up to 1 week.

First, you'll make your chocolate peppermint dough. Remove the plastic wrap and begin slicing your dough. Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite! This is a easy recipe to make (it takes minutes to mix up the dough) and even easier to bake.

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