Chocolate-Mint Layered Cookie Slices

Chocolate-Mint Layered Cookie Slices

Looking for cookies you can refrigerate and bake as you need? Then check out this minty chocolate dessert – a deliciously tasty treat.

Prep Time

1:10

Hr:Mins

Total Time

4:40

Hrs:Mins

Makes

3

1/2

Reynolds™ Parchment Paper
3/4
cup butter or margarine, softened
3/4
cup sugar
1
egg
1
teaspoon vanilla
2 1/4
cups Gold Medal® all-purpose flour
1/4
teaspoon baking powder
1/4
teaspoon salt
1 1/2
cups semisweet chocolate chips (9 oz)
1
tablespoon Gold Medal® all-purpose flour
9
drops green food color
1
teaspoon mint extract
1
teaspoon shortening
  1. In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Beat in egg and vanilla. On low speed, beat in 2 1/4 cups flour, the baking powder and salt until dough forms. Divide dough in half (about 1 1/4 cups each); place 1 portion in medium bowl.
  2. In small microwavable bowl, microwave 1/2 cup of the chocolate chips on High 30 to 60 seconds or until melted, stirring twice. Stir until smooth; cool. Add melted chocolate to dough in medium bowl; knead until combined. To remaining dough, add 1 tablespoon flour, the food color and mint extract; mix until blended. Wrap each portion of dough in waxed paper; refrigerate 30 minutes.
  3. Pat chocolate dough into rectangle shape. Place between sheets of Reynolds Parchment Paper paper. Roll to 10x6-inch rectangle, patting into shape with fingers as needed to retain rectangle shape. Repeat with green dough; remove top sheet of parchment paper. Remove top sheet of parchment paper from chocolate dough. Turn upside down over green dough, pressing firmly; remove parchment paper. With sharp knife or pizza cutter, cut lengthwise into 3 equal strips. Stack strips so you have 1 long rectangle, about 1 1/2 inches high and 2 inches wide, pressing firmly. Wrap in plastic wrap; refrigerate 1 hour.
  4. Heat oven to 350°F. ADD Line cookie sheet with Reynolds Parchment Paper; set aside. Trim edges of dough log, if desired. Cut into 1/4-inch slices. On lined cookie sheet, place slices 2 inches apart. Bake 10 to 12 minutes or until edges start to brown. Remove from cookie sheet to cooling rack; cool completely.
  5. In small microwavable bowl, microwave remaining 1 cup chocolate chips and the shortening uncovered on High 60 to 90 seconds or until melted, stirring twice. Stir until melted. Dip one edge of each cookie in chocolate. Place on Reynolds Parchment Paper; let stand until set, about 1 1/2 to 2 hours.
Makes 3 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
Tips
To speed up setting of chocolate-dipped cookies, place on waxed paper-lined cookie sheets and refrigerate 20 minutes.
As with most refrigerator cookies, you can keep the dough in the refrigerator up to 2 weeks. Just bake part of the log, wrap up the rest and keep it for when you want fresh cookies. The dough can also be frozen up to 2 months.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 100
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 45mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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