Peppermint-Dark Chocolate Slice and Bake Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
1 large egg1 egg white1/2 tsp vanilla extract2 sticks I Can't Believe It's Not Butter cooking and baking blend, softened3/4 cup granulated sugar1 1/2 cups whole wheat pastry flour* 1 cup white whole wheat flour1/2 cup dark chocolate chips4 sugar-free candy canes*(available at most larger grocery stores; we found it in bulk at Whole Foods)
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
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
Nutritional Info 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
Member Reviews
-
JENI0874
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
-
VANANDEL
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
-
ROSEBOMB
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
-
CD13132695
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
-
CD13273133
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
-
MOMKAT4310
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