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Nutritional Info
  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 55.3
  • Total Fat: 3.1 g
  • Cholesterol: 2.6 mg
  • Sodium: 23.4 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.6 g

View full nutritional breakdown of Peppermint-Dark Chocolate Slice and Bake Cookies calories by ingredient
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Peppermint-Dark Chocolate Slice and Bake Cookies

Submitted by: PHULLER
Peppermint-Dark Chocolate Slice and Bake Cookies

Introduction

Move over, gingerbread. There's a new favorite treat on the holiday cookie tray! Move over, gingerbread. There's a new favorite treat on the holiday cookie tray!
Number of Servings: 72

Ingredients

    1 large egg
    1 egg white
    1/2 tsp vanilla extract
    2 sticks I Can't Believe It's Not Butter cooking and baking blend, softened
    3/4 cup granulated sugar
    1 1/2 cups whole wheat pastry flour*
    1 cup white whole wheat flour
    1/2 cup dark chocolate chips
    4 sugar-free candy canes

    *(available at most larger grocery stores; we found it in bulk at Whole Foods)

Tips

During the busy holiday season, prepare cookie dough ahead of time and then bake close to serving time. The cookies always taste better when freshly baked. This recipe is a basic dough but allows a lot of creativity. You can add your favorite flavoring to the dough and then roll the cookie log in different chopped nuts or use holiday cookie sprinkles. This dough will refrigerate well for two days and will freeze nicely for up to two months. If you want to use egg substitute in this dough, that will work as well. Follow the instructions on the package for accurate substitution.

This recipe was created by Patricia Huller C.C.E., M.Ed., a culinary instructor and healthy baking expert from Cincinnati State's Midwest Culinary Institute, especially for SparkRecipes.


Directions

Preheat oven to 375 degrees Fahrenheit.

Mix eggs and vanilla in a small bowl. Beat butter blend in an electric mixer and slowly add sugar. Beat until smooth. Add egg mixture and blend until incorporated. Add the flours and blend on low until a dough is formed.

Divide the dough in half. Place a piece of plastic wrap on the counter. Place half of the dough on the wrap. Using a floured hand shape into 9-inch long roll. You can shape into rectangle, square or pyramid, depending on the shape of cookie you desire. Cover with plastic wrap and chill for 45 minutes, or until dough is firm. Repeat with the rest of the dough.

Line cookie sheets with parchment paper or use silicone baking mats. Slice dough into 1/4 pieces. To assure even baking, place 1 pan on upper-middle rack and 1 pan on lower middle rack. Bake for 5-7 minutes. Rotate cookies front to back and change racks. Continue baking until golden brown about another 7 minutes. Cool on rack.

Melt the chocolate chips. Crush the peppermint by placing in ziploc bag and lightly hit with a rolling pin. Spread 1/3 of the cookie with melted chocolate and sprinkle with small amount of crushed peppermint.

Yield: 6 dozen cookies









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Member Ratings For This Recipe



  • 13 of 17 people found this review helpful
    I don't understand people who rate a recipe and they haven't even baked it yet - especially if you're going to give a low rating! Also, nowhere on this recipe does it say "flourless", and it's written on the sticks of butter how much of a cup they are. The cookies sound great - thx for the recipe. - 12/5/10

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  • 9 of 20 people found this review helpful
    PLEASE match the pictures to the recipes. - 11/9/12

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  • Very Good
    9 of 9 people found this review helpful
    I love the dough on these cookies!! I actually found there was too much chocolate in this recipe - I didn't want to cover so much of the cookie in chocolate, so I just dribbled it. There was probably half of the dark chocolate left over. Another good way to save some calories. Thanks! - 12/19/09

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  • Incredible!
    8 of 8 people found this review helpful
    Another great recipe for my family; the shortbread cookie topped with dark chocolate and a touch of peppermint is a great combination. Requested after Christmas for a remake and its nice to have one log in the frig waiting to be freshly baked. Yum - 1/15/10

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  • 7 of 8 people found this review helpful
    1 stick is 1/2 cup - 12/5/09

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  • 6 of 7 people found this review helpful
    1/2 cup = 1 stick. Yes you can use it in cookie press. Drizzle, dip or spread the chocolate, whatever makes you happy. Peppermint oil will thin the chocolate, so adjust accordingly. No more griping! Take the recipe and run with it, or ignore it if you chose, GRINCHES! - 12/6/12

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  • Good
    6 of 7 people found this review helpful
    I made this at Christmas this year. I loved the flavor, but the cookie seemed a bit dry. My family complained about the use of crushed up candy cane because it kept getting stuck in everyone's teeth. I'd like to make this again, but with some kind of substitute for the candy canes. - 12/31/11

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  • Incredible!
    5 of 6 people found this review helpful
    Wow, these are wonderful! Last time I checked no one is paying for all the wonderful benefits of SP. Attitude of gratitude to all those needless complaints.
    - 12/1/12

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  • 4 of 5 people found this review helpful
    I think everyone who tries it will like it! I will put it in my baskets of Christsmas Gifts Galore! Thanks! - 12/6/09

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  • 4 of 7 people found this review helpful
    does anybody know if i can just substitute the pastry flour and whole wheat flour with just all purpose flour? - 12/5/09

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  • Very Good
    3 of 3 people found this review helpful
    I used Domino Light, which is a blend of sugar and stevia, instead of sugar. That allowed me to put on a bit more chocolate. I also used some peppermint extract in the chocolate. That can be done instead of the candy canes on top, though we liked the candy cane pieces. We all liked this cookie. - 12/17/12

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  • 3 of 4 people found this review helpful
    Recipe looks good - but for those who live outside USA - please use actual measurements - we don't get "sticks" (unless it is Cinnamon!) We also don't get what ever that butter blend was can you use ordinary cooking margerine?We don't get pastry flour either so will have to try ordinary flour! - 12/3/12

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  • Good
    3 of 6 people found this review helpful
    Good cookies!!! - 12/5/11

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  • 3 of 3 people found this review helpful
    In Canada (and other places in the world) butter does not come in sticks. Is a stick 1/2 cup? or 1/4 cup? - 12/5/10

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  • 3 of 8 people found this review helpful
    It's nice to have a recipe I can make variable with additions.
    Thanks, it sounds GREAT!! - 12/5/09

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  • 2 of 2 people found this review helpful
    Please bear in mind that people from all over the world use Sparkpeople and Sparkrecipes. Some things available in the US are not in other countries, that's why cup/gram/oz measurements make it easier for cooking - 12/2/13

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  • Incredible!
    2 of 6 people found this review helpful
    YUMMY - 12/5/10

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  • 2 of 5 people found this review helpful
    I am looking for a cookie recipe that is low cal and came to the site. Thank you as I love peppermint and I believe everyone at the exchange will love these. - 12/5/10

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  • 2 of 7 people found this review helpful
    I must laugh at the upset folks about a 'stick'...it is just a recipe and a good one at that...thanks! - 12/6/09

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  • Very Good
    2 of 4 people found this review helpful
    Very good - 12/6/09

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  • 1 of 1 people found this review helpful
    I took these cookies to a cookie exchange yesterday and they got rave reviews. Very tasty. - 12/14/12

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  • Good
    1 of 1 people found this review helpful
    I love the combo of chocolate and peppermint.

    Use peppermint extract for the flavor instead of candy canes. If you want to add some color to the cookies, use sprinkles.

    Bob's Red Mill makes whole wheat pastry flour. - 12/9/12

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  • Incredible!
    1 of 2 people found this review helpful
    Lovely cookie. I have shortbread pans that make shaped cookies, so I have stars, trees, candy canes, deer, sleighs, wreaths. I drizzled some with the melted chocolate, left some plain, all were good. Cookies here are totally dairy free, but dairy free baking sticks are available and work well. - 12/1/12

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  • Incredible!
    1 of 1 people found this review helpful
    These cookies are so good.......I baked them with my 5 year old grand-daughter and she loved them. - 12/1/12

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  • 1 of 4 people found this review helpful
    This looks like a great cookie to make when giving cookies as holiday gifts. I bake several things to give to friends and family, this would be great to make dough ahead of time so I am not so rushed as Christmas gets near. - 12/6/09

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