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Chocolate-Mint Layered Cookie Slices
Chocolate-Mint Layered Cookie Slices
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Prep Time:
1 hour 10 minutes
Total Time:
4 hours 40 minutes
Try these ready-to-bake mint chocolate cookies for a convenient and delectable treat.
Ingredients:
  • 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
Instructions:
  • In a large bowl, use an electric mixer to cream together the butter and sugar until creamy. Mix in the egg and vanilla. Gradually add 2 1/4 cups of flour, baking powder, and salt on low speed until a dough forms. Divide the dough in half, placing one portion in a medium bowl.
  • In a small microwavable bowl, heat 1/2 cup of chocolate chips in the microwave on High for 30 to 60 seconds or until melted, stirring twice. Stir the melted chocolate until smooth and let it cool. Add the melted chocolate to the dough in a medium bowl and knead until combined. In another bowl, mix the remaining dough with 1 tablespoon of flour, food color, and mint extract until well blended. Wrap each portion of dough in waxed paper and refrigerate for 30 minutes.
  • Press chocolate dough into a rectangle shape. Place between sheets of Reynolds Parchment Paper. Roll to a 10x6-inch rectangle, using your fingers to maintain the shape. Repeat with green dough. Remove the top sheet of parchment paper from each dough. Flip the chocolate dough over the green dough, pressing firmly; remove parchment paper. Cut lengthwise into 3 equal strips. Stack the strips to form a long rectangle, about 1 1/2 inches high and 2 inches wide, pressing firmly. Wrap in plastic wrap and refrigerate for 1 hour.
  • Preheat your oven to 350°F. Prepare a cookie sheet with Reynolds Parchment Paper. Optionally, trim the edges of the dough log, then slice into 1/4-inch slices. Arrange slices on the lined cookie sheet, leaving 2 inches of space between each. Bake for 10-12 minutes or until the edges begin to turn golden. Transfer the cookies from the sheet to a cooling rack and let them cool completely.
  • Place 1 cup of chocolate chips and shortening in a small microwavable bowl. Microwave on High for 60 to 90 seconds until melted, stirring twice. Dip one edge of each cookie in chocolate, then lay them on Reynolds Parchment Paper. Allow the chocolate to set for about 1 1/2 to 2 hours.

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