Chocolate Peppermint Cookie Sticks

Life is better with cookies, and I couldn’t think of a better way to spend the day than baking up a batch of these Chocolate Peppermint Cookie Sticks!

This post is sponsored by Beko Appliances. All opinions are my own.

There’s nothing quite like a big plate of cookies around the holidays. It doesn’t matter if they’re classic sugar cookies or something a little fancier. Cookies are a must for this time of year. I love incorporating chocolate & peppermint into my winter cookies. The fresh mint flavor is so refreshing!

So it’s no surprise that when I planned what to make for this year’s cookie exchange, I baked up a batch of these Chocolate Peppermint Cookie Sticks to share! Mint flavor cookies get drizzle with chocolate and sprinkled with peppermints for dessert bliss!

CHOCOLATE PEPPERMINT COOKIE STICKS
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You might think the most important part of the holiday baking season is having all the right ingredients or a good oven. While those things are important, the real secret weapon is a great dishwasher! I hate washing dishes, especially after 2-3 days of baking cookies for cookie plates. I stare at the mountain of dishes and my heart drops.

Thank goodness for our new Beko 24’’ Tall Tub, Top Control Dishwasher! It’s probably my favorite appliance from our kitchen remodel. Yes, I love our oven, built-in cooktop, and refrigerator, but this dishwasher. My heart goes pitter-patter.

I love, love, LOVE, how quiet our dishwasher is thanks to the SilentTech feature. It also has indicator lights when it is running and when the dishes are done. No need to guess what’s going on with our dishes. Which is good because honestly, if I didn’t see the lights, I would probably never know the dishwasher is on. It’s that quiet.

This dishwasher has tons of room, and it’s easy to customize the racks to help even the largest pots and bowls fit. The various functions like Half Load and SteamGloss let me choose just the cycle I need. The top rack fits all my tall glasses, and the removable third rack doesn’t get in the way while still fitting all kinds of stuff.

It’s a dream for anyone who doesn’t like to handwash their dishes or is just totally drained from a bake-a-thon.

Ingredients for Peppermint Cookies

• Powdered sugar
• Unsalted butter
• Salt
• Peppermint extract
• All-purpose flour
• Semi-sweet chocolate chips
• Light corn syrup
• Peppermint candies

Want to get extra fancy with these cookies? Add a white chocolate drizzle for double chocolate peppermint cookies to switch out for dark chocolate to make dark chocolate peppermint cookies. Mmmmm… dark chocolate.

How to Make Chocolate Peppermint Cookies

For the Cookies

1. Start by adding the powdered sugar, butter, salt, and peppermint extract to a large mixing bowl. Using either your stand mixer or a hand mixer, cream everything together until it’s nice and smooth.
2. Next, you’ll add the flour to your mixing bowl and mix until it’s just incorporated into the wet ingredients. The for the dough into a ball using your hands.
3. After the dough is mixed, layout a good-sized piece of plastic wrap. Then take the cookie dough ball and place it in the center of the plastic wrap. Pat the dough into a disc about 1/2-inch thick and cover with the plastic wrap.
4. Place your cookie dough into the fridge and let it chill for at least one hour. The cookie dough will be fine in the fridge overnight too.
5. When you’re ready to bake the cookies, preheat your oven to 350 degrees F. Prepare a couple of baking sheets by lining them with silicone mats or parchment paper, your choice.
6. While your oven preheats, unwrap the cookie dough disc. Then you’ll place the dough on a lightly floured surface. Use your rolling pin to roll the dough out into a rectangle about 1/4-inch thick.
7. Once your dough is rolled out, use a knife to trim the sides so they all have straight edges. Then use your knife to cut down the center of the rectangle, longways, to cut it in two. Finally, slice the dough into strips (cutting widthways). I usually cut this dough into 1-inch to 1/12-inch strips. You can check out the image above to see how it’s cut.
8. After that, place your cookie sticks onto your prepared baking sheets. Place them about 1-inch apart from each other. Then bake the cookies for about 12 minutes, or until the edges are just beginning to brown.
9. Carefully remove the baking sheet from your oven and let the cookies cool on the pan for a few minutes. Then use a spatula to transfer them to a wire rack to cool completely.
10. Once the cookies are cool, place them back on the baking sheets. This will make clean up easy after topping the cookies.

For the Topping

1. Start off by turning your stove to low heat. Then add the chocolate chips and butter to a small saucepan and place it on the stovetop. Cook the butter and chocolate until they’re all melted together. DO NOT use too high of a heat, the chocolate will clump up and burn.
2.  Once the chocolate mixture is ready, take the saucepan off of the heat. Then stir in the corn syrup and peppermint extract until everything is smooth.
3. Using the same spoon, drizzle the chocolate mint mixture over the cookies. Add as much or as little chocolate as you like.
4. While the chocolate is still wet, sprinkle crushed peppermint on top of the cookies. As the chocolate sets it’ll hold the peppermints onto the cookies.
5. Leave the chocolate to set up and serve immediately or store your cookies in an air-tight container until you’re ready to serve them.

The yield for this recipe will vary on how thick you cut the dough. I usually get 18 to 24 cookies from this recipe.

This chocolate peppermint cookies recipe is so easy to make and it just screams winter to me. They look so pretty of our Christmas cookie plates. I can’t wait to bake up another batch just to have at home!

Can’t get enough chocolate & mint treats? Me either!

• White Chocolate Peppermint Fudge
• Chocolate Crinkle Peppermint Blossoms
• Chocolate Drizzled Peppermint Cannoli
• Slow Cooker Andes Mint Hot Chocolate
• Peppermint Patty Stuffed Chocolate Crinkle Cookies
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