Peppermint-Dark Chocolate Slice and Bake Cookies
- 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
IntroductionMove 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!
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)
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.
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
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
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
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