adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peppermint-Fudge Cookie Sticks
0 Likes
Prep Time:
35 minutes
Total Time:
5 hours 25 minutes
Indulge in a festive peppermint chocolate treat this holiday season! Easy fudgy chocolate cookie sticks dipped in dark chocolate and topped with peppermint candy for a standout addition to your cookie collection. A time-saving baking method allows for extra creativity, perfect for including little helpers in the fun of decorating.
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)
Instructions:
  • Preheat the oven to 375°F. In a large bowl, combine cookie mix, softened butter, water, and egg until a dough forms. Divide the dough in half and place each half on an ungreased large cookie sheet. Shape each into a 14x2 1/2-inch rectangle using your hands, flouring your fingers if the dough is sticky.
  • Bake for 12 to 14 minutes until edges and center are set. Let cool for 1 minute, then slice crosswise into 1-inch wide slices with a sharp knife, cleaning the knife blade as needed. Cool for 5 minutes on the cookie sheet, then transfer slices to a cooling rack. Allow to cool completely for about 30 minutes.
  • Place the chocolate chips and shortening in a small microwave-safe bowl. Microwave on high for 30 seconds. Stir and continue to microwave in 15-second intervals until the mixture is smooth and well combined.
  • Take one cookie slice and dip one end at an angle into melted chocolate by holding the center of the cookie stick; gently slide the bottom on the edge of the bowl to remove excess chocolate. Place on waxed paper and sprinkle with crushed candies. Repeat with the remaining cookie slices. If the chocolate has cooled too much, reheat it. Allow the cookies to stand for about 4 hours or until the chocolate is set. Store the cookies covered in an airtight container in a single layer.

Similar Recipes