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Peppermint-Fudge Cookie Sticks

peppermint-fudge cookie sticks Dessert
Peppermint-Fudge Cookie Sticks
  • Prep 35 min
  • Total 5 hr 25 min
  • Servings 28

Try a new twist on a peppermint stick this Christmas! Fudgy chocolate cookie “sticks” get dipped in dark chocolate and sprinkled with crushed peppermint candies for a treat that’ll really stand out on your cookie tray—but doesn’t actually require much hands-on time. Unlike cutouts or drop cookies, these easy cookies are cut from a slab of dough and cut into sticks after baking. This quick process leaves you with more time for decorating, which is a fun way to involve little bakers who will love dipping, sprinkling or even just licking bowls! MORE+ LESS-

Updated October 22, 2019
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix

Ingredients

1
pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
Butter, water and egg called for on cookie mix pouch
1 1/4
cups dark chocolate chips
4
teaspoons shortening
4
hard peppermint candies, unwrapped, coarsely crushed (about 2 tablespoons)

Steps

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  • 1
    Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until dough forms. Divide dough in half; place on ungreased large cookie sheet. Press each into 14x2 1/2-inch rectangle. (If dough is sticky, use floured fingers.)
  • 2
    Bake 12 to 14 minutes or until edges and center are set. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade, as needed. Cool 5 minutes on cookie sheet. Move slices from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 3
    In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
  • 4
    Working with one cookie slice at a time, hold center of cookie stick and carefully dip one end at an angle into melted chocolate; slide bottom of slice on edge of bowl to remove excess. Place on waxed paper. Sprinkle with crushed candies. Repeat with remaining cookie slices. If chocolate has cooled too much, reheat. Let stand about 4 hours or until chocolate is set. Store covered in airtight container in single layer.

Expert Tips

  • No peppermint candies? Swap in one (6-inch) peppermint candy cane, unwrapped and coarsely crushed.
  • For a pretty presentation, focus on patting cookie dough into an even thickness and pushing in sides to give straight edges. Trim edges before slicing for an extra neat presentation—you’ll find the edges make a great snack!
  • For best results, place cookie sheet on the middle oven rack.
  • Using a long offset icing spatula, or thin blade spatula, makes moving the cut slices to the cooling rack easier.
  • Take your time when dipping cookies into melted chocolate. Tipping the bowl will help ensure you’ve got the deepest pool of melted chocolate to dip into, and holding the cookie stick in the center while dipping at an angle will give a pretty look. Wipe excess chocolate from the bottom of each cookie using the rim of the bowl. Rewarm chocolate if needed, so it stays nice and fluid.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
140
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
105mg
4%
Potassium
30mg
1%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
12g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 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 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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