Side Pannel
Peppermint Chocolate Chip Sugar Cookie Sticks
Peppermint Chocolate Chip Sugar Cookie Sticks
- Recipe Submitted by maryjosh on 04/01/2019
Ingredients List
- Cookie Sticks
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 Tablespoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- Frosting:
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 Tablespoon vanilla extract
- 3-4 Tablespoons milk, cream, or half & half
- 1/4 teaspoon salt
- 1/3 cup crushed candy canes or peppermints
Directions
Preheat oven to 350-degrees. Line a jelly roll pan (10x15-inches) with foil and apply nonstick cooking spray all over the surface.
Cream together the butter and sugar until fluffy. Mix in egg and both extracts, followed by the baking soda, cream of tartar, and salt. Add flour until just incorporated, then the chocolate chips.
Use your hands to press the dough evenly into the prepared pan. Bake for 15-18 minutes, until it's just starting to turn golden brown at the edges. Cool completely before frosting.
For the frosting, cream butter until smooth. Slowly mix in powdered sugar until it starts to become crumbly, then add the salt and vanilla extract. Stir in 2 tablespoons of milk, then add more until it is spreadable consistency.
Use the foil to lift the cookie slab onto a cutting board. Use an uneven spatula to frost the full surface. Let the frosting set for a short while. Slice cookies into sticks.
DO NOT sprinkle crushed peppermints on until soon before serving--the candies will actually dissolve into the frosting after a day or so, which looks bad though they still taste fine.
Cream together the butter and sugar until fluffy. Mix in egg and both extracts, followed by the baking soda, cream of tartar, and salt. Add flour until just incorporated, then the chocolate chips.
Use your hands to press the dough evenly into the prepared pan. Bake for 15-18 minutes, until it's just starting to turn golden brown at the edges. Cool completely before frosting.
For the frosting, cream butter until smooth. Slowly mix in powdered sugar until it starts to become crumbly, then add the salt and vanilla extract. Stir in 2 tablespoons of milk, then add more until it is spreadable consistency.
Use the foil to lift the cookie slab onto a cutting board. Use an uneven spatula to frost the full surface. Let the frosting set for a short while. Slice cookies into sticks.
DO NOT sprinkle crushed peppermints on until soon before serving--the candies will actually dissolve into the frosting after a day or so, which looks bad though they still taste fine.
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