Peppermint Chocolate Chip Sugar Cookie Sticks

By Tracy

16 Person

38 Minutes

177 Calories

Peppermint Chocolate Chip Sugar Cookie Sticks are the perfect Christmas cookie recipe! Chocolate chip filled sugar cookies with a hint of peppermint! Well, y’all, it’s begun: my crazy frenzied holiday baking has started! I know, you’d think that being a dessert blogger, I’d already have tons of cookies and bars in my freezer from August all ready to go, but nope. Not this year; this year I all of a sudden realized my freezer was empty and holiday gift giving starts…now.

Ingredients

1 cup mini chocolate chips
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. peppermint extract
1 tbsp. vanilla extract
1 large egg
3/4 cup granulated sugar
3/4 cup unsalted Challenge Butter softened

Method

01

Preheat oven to 350°F. Line a 10x15-inch pan (jelly roll pan) with foil and spray with nonstick cooking spray (for easy removal).
02

Cream butter and sugar with a hand or a stand mixer until fluffy. Mix in egg and both extracts, then mix in baking soda, cream of tartar, and salt. Once mixed, add flour and stir carefully until cookie dough forms, then stir in chocolate chips.
03

Press mixture evenly in the prepared pan. Bake for 15-18 minutes, or JUST until it starts to get golden brown around the edges. These taste better if you err on the side of under done as they continue cooking as they cool. Cool completely before frosting.
04

To make the frosting: cream butter with a hand mixer in a large bowl until smooth. Slowly mix in powdered sugar until crumbly, then add salt, vanilla and 2 tablespoons of heavy whipping cream, adding more as needed for consistency.
05

Remove from pan and remove foil (if using). Frost sugar cookie slab with the frosting and sprinkle with crushed candy canes. Slice into sticks. Makes 64 cookies.
06

Store loosely covered for up to 3 days or freeze in a single layer for up to one month. Note: if freezing, add the peppermint crunch after defrosting or it will dissolve into the frosting.

Related Tags

Chocolate Chip Cookie Recipes

Peppermint Chocolate Chip Sugar Cookie Sticks

3.5

( By Tracy )

01 Information

Grade easy
Serving 16 servings
Calorie 177 Kcal
Prep Time 20 Mins
Cook Time 18 Mins
Total Time 38 Mins

02 Ingredients

1 cup mini chocolate chips

2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. peppermint extract

1 tbsp. vanilla extract

1 large egg

3/4 cup granulated sugar

3/4 cup unsalted Challenge Butter softened

03 Method

Step 1

Preheat oven to 350°F. Line a 10x15-inch pan (jelly roll pan) with foil and spray with nonstick cooking spray (for easy removal).

Step 2

Cream butter and sugar with a hand or a stand mixer until fluffy. Mix in egg and both extracts, then mix in baking soda, cream of tartar, and salt. Once mixed, add flour and stir carefully until cookie dough forms, then stir in chocolate chips.

Step 3

Press mixture evenly in the prepared pan. Bake for 15-18 minutes, or JUST until it starts to get golden brown around the edges. These taste better if you err on the side of under done as they continue cooking as they cool. Cool completely before frosting.

Step 4

To make the frosting: cream butter with a hand mixer in a large bowl until smooth. Slowly mix in powdered sugar until crumbly, then add salt, vanilla and 2 tablespoons of heavy whipping cream, adding more as needed for consistency.

Step 5

Remove from pan and remove foil (if using). Frost sugar cookie slab with the frosting and sprinkle with crushed candy canes. Slice into sticks. Makes 64 cookies.

Step 6

Store loosely covered for up to 3 days or freeze in a single layer for up to one month. Note: if freezing, add the peppermint crunch after defrosting or it will dissolve into the frosting.

04 Author