Description
Peppermint Stripes are festive layered peppermint-flavored cookies with colorful red, green, and sprinkle dough layers coated with bittersweet chocolate on the bottom. These holiday treats combine cooling peppermint extract with buttery cookie dough and a smooth chocolate finish, perfect for a seasonal dessert or gift.
Ingredients
Scale
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 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
Coating
- 1 1/2 cups bittersweet chocolate chips
Instructions
- Prepare Loaf Pan: Line an 8 1/2 x 4 1/2-inch loaf pan with waxed paper, letting it extend over the edges for easy removal later. Set aside.
- Make Dough: In a mixing bowl, beat together sugar, softened butter, egg, peppermint extract, and vanilla extract at medium speed until creamy and well combined. Add the all-purpose flour, salt, and baking powder, then beat at low speed until the dough is thoroughly mixed.
- Divide and Color Dough: Divide the dough into three equal parts. Stir holiday nonpareils into one-third of the dough. Tint one-third of the plain dough with red gel food coloring and the remaining third with green gel food coloring.
- Layer Dough: Press half of the red-colored dough evenly into the prepared loaf pan. Over that, press half of the sprinkled dough evenly, and then press half of the green dough over the sprinkling. Repeat these layers once more to create six layers total. Cover the pan and refrigerate for 2 to 3 hours, or until the dough is firm.
- Preheat Oven: Heat your oven to 375°F (190°C) to get ready for baking.
- Slice and Bake Cookies: Remove the layered dough block from the pan using the edges of the waxed paper and discard the paper. Cut the dough block in half to form two squares. Stack one square on top of the other, making 12 layers, trim edges for uniformity. Slice the stacked dough into 1/4-inch thick slices. Place the slices flat and cut each into 3/4-inch wide strips as shown in the recipe image. Arrange the cookie pieces onto ungreased cookie sheets and bake for 7 to 8 minutes or until cookie edges are just lightly browned. Let cool on the cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
- Melt Chocolate and Coat Cookies: Microwave chocolate chips in a microwave-safe bowl, stirring every 30 seconds for 1 to 2 minutes until melted and smooth. Spread melted chocolate onto the bottom of each cooled cookie, then place chocolate-side down on waxed paper to set. Allow the chocolate to fully harden before serving or storing.
Notes
- Ensure dough is well chilled before slicing to maintain clean layers and avoid dough spreading during baking.
- Use gel food colorings as recommended for vibrant colors without affecting dough consistency.
- You can substitute bittersweet chocolate with dark or semi-sweet chocolate chips if desired.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For sharper layers when cutting, use a sharp knife and wipe between cuts.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint cookies, holiday cookies, layered cookies, chocolate coated cookies, Christmas treats, peppermint extract, festive cookies
