Chocolate Peppermint Slice and Bake Cookies. My family's all-time favorite cookies (and also the most popular on this blog) are my White Chocolate Candy Cane Drop Cookies. But now those have a serious contender for taking over the top spot with these Peppermint Chocolate Slice and Bake Cookies. How to make Chocolate Peppermint Slice and Bake Cookies: First, you'll make your chocolate peppermint dough.

Turn mixer to low and gradually add flour, and then peppermint candies. When the chocolate slice and bake cookies are completely cool, melt the candy melts according to the package and dip the chocolate cookie into the candy melt. Sprinkle the peppemrint candy over the cookie right after dipping it in the candy melt since it dries quickly. You can have Chocolate Peppermint Slice and Bake Cookies using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chocolate Peppermint Slice and Bake Cookies

It's 1 1/2 cups of all purpose flour, + extra for hands & work surface.
It's 3/4 cup of unsweetened natural cocoa powder.
It's 1/4 tsp. of salt.
Prepare 3/4 cup of unsalted butter, softened to room temperature.
Prepare 3/4 cup of granulated sugar.
Prepare 1/4 cup of brown sugar.
It's 1 of large egg, at room temperature.
Prepare 1 tsp. of vanilla extract.
You need 1 tsp. of peppermint extract.
It's 1 (4 oz.) of baking bar semi-sweet chocolate, coarsely chopped.

Lay out three pieces parchment paper. Lay a third of the cookie dough on the edge of a piece of paper, roll up tightly and shape into a log. At this point you can refrigerate or freeze your cookie logs, or proceed with baking. This Peppermint Chocolate Slice Recipe is no-bake, easy to make and it's utterly delicious!

Chocolate Peppermint Slice and Bake Cookies step by step

In a large bowl, whisk together the flour, cocoa powder and salt. Set this aside..
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..
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..
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..
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..
Working one at a time, unwrap the dough log and slice into equally sized cookies. You should get about 11-12 per log..
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..
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..
Store in an airtight container for up to 1 week..

WHOot follower Denise Martin road-tested this recipe and today we're sharing it with you. This yummy slice is a real crowd pleaser and will not disappoint, that you can be sure of! Add chocolate, condensed milk and butter to a microwave-safe bowl. Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be. With refrigerated cookie dough from Pillsbury, you can have warm, just-baked cookies in minutes!