Bready or Not: Peppermint Chocolate Chip Cookie Sticks

Imagine chocolate chip-flecked shortbread sticks adorned with a thin sheen of frosting with dazzling gems of peppermint.

If you love peppermint and chocolate, these cookie sticks will bring you bliss. But do heed a rather important warning.

If the peppermint bits sit in the frosting for more than a day or so, they’ll actually melt. Seriously. It’s some kind of chemical reaction. Puddles of red goop everywhere.

But here’s the thing: the sticks still taste fine if that happens! They just look like they stared at the Arc of the Covenant.

So make a big ol’ jelly roll pan of these, and hold off on adding the peppermints adornments until soon before serving. Or put them on, and use it as a kind of science experiment.

A very delicious experiment. Did I mention these were like shortbread sticks loaded with chocolate chips and slathered with frosting? Oh yeah. These are good.

Modified from Crazy for Crust at Challenge Dairy. 

Print Recipe

Bready or Not: Peppermint Chocolate Chip Cookie Sticks

These handy cookie sticks are loaded with holiday deliciousness with a perfect combination of chocolate chip shortbread, thin frosting, and crushed peppermints. Do note that the peppermint chunks will dissolve into the frosting if they sit there over a day or so, so add them just before serving.

Course: Dessert, Snack

Keyword: bars, cookies, mint

Author: Beth Cato

Ingredients

Cookie Sticks

• 3/4 cup unsalted butter
• 3/4 cup white 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 confectioners' sugar sifted
• 1 Tablespoon vanilla extract
• 3 - 4 Tablespoons milk or cream or half & half
• 1/4 teaspoon salt
• 1/3 cup candy canes crushed; or peppermints

Instructions

• 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.
• OM NOM NOM!

Print Recipe

Bready or Not: Peppermint Chocolate Chip Cookie Sticks

These handy cookie sticks are loaded with holiday deliciousness with a perfect combination of chocolate chip shortbread, thin frosting, and crushed peppermints. Do note that the peppermint chunks will dissolve into the frosting if they sit there over a day or so, so add them just before serving.

Course: Dessert, Snack

Keyword: bars, cookies, mint

Author: Beth Cato

Ingredients

Cookie Sticks

• 3/4 cup unsalted butter
• 3/4 cup white 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 confectioners' sugar sifted
• 1 Tablespoon vanilla extract
• 3 - 4 Tablespoons milk or cream or half & half
• 1/4 teaspoon salt
• 1/3 cup candy canes crushed; or peppermints

Instructions

• 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.
• OM NOM NOM!