• 20servings
  • 45minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 sticks (3/4 cup) unsalted butter , softened

  2. 1 tsp baking soda

  3. 1/2 tsp salt

  4. 1 cup sugar

  5. 2 large eggs

  6. 2 1/2 cups flour

  7. 1/2 tsp vanilla extract

  8. 1/2 cup unsweetened cocoa powder

  9. 1/2 tsp peppermint extract

  10. Liquid green food color 4 oz each red and green nonpareils, or coarse (crystal) sugar

Instructions Jump to Ingredients ↑

  1. Beat butter, baking soda, salt, sugar and eggs in a large mixing bowl with mixer on medium speed until creamy.

  2. On low speed, beat in 2 cups flour until just blended.

  3. Remove 1 1/2 cups dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain.

  4. Stir peppermint extract and remaining 1/2 cup flour into dough in large bowl. Add about 10 drops food color.

  5. Beat until no white streaks remain.

  6. Cover doughs; refrigerate 30 minutes, or until firm.

  7. Roll chocolate dough into a fat log. Divide into quarters. Working with 1 portion dough at a time (wrap and refrigerate rest), roll into a 3/4 inch thick rope.

  8. Spread red nonpareils on a sheet of waxed paper.

  9. Roll rope into nonpareils to coat; wrap in foil.

  10. Repeat with remaining chocolate dough and then the green dough with the green nonpareils.

  11. Place ropes on a baking sheet; refrigerate at least 2 hours, or until firm enough to slice neatly.

  12. Heat oven to 350 degrees F Have baking sheets ready Slice 1 rope at a time into 1/4 inch thick rounds.

  13. Place 1 inch apart on un-greased baking sheets.

  14. Bake 8-10 minutes until set.

  15. Remove to wire racks to cool *Store baked cookies airtight at room temperature up to 3 weeks, or freeze up to 3 months


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