Double Dip Chocolate Slices

cookies

Cookie Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tbsp milk
  • 1/2 tsp peppermint extract
  • 3 oz semi-sweet baking chocolate, melted, cooled
  • 2.5 cups all purpose flour
  • 1/4 tsp baking powder
  • 1/4 salt

Candy Coating Ingredients:

  • 16 oz vanilla flavored (almond bark) candy coating
  • 2 tbsp canola oil
  • 1/2 tsp peppermint extract
  • 4 to 8 drops green food coloring
  • 10 oz semi-sweet baking chocolate

Directions:

  1. Combine butter and sugar into large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk, and 1/2 tsp peppermint extract; continue beating until well mixed. Add melted chocolate; continue beating until well mixed. Reduce speed to low; add flour, baking powder, and salt. Beat until well mixed.
  2. Divide dough in half; shape each half into 8×2-inch log. Wrap each log in waxed paper or plastic wrap. Refrigerate until firm (2 hours or overnight).
  3. Heat oven to 350 degrees. Cut logs into 1/4-inch slices with sharp knife. Place 1-inch apart onto cookie sheets. Baked for 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely.
  4. Melt candy coating and canola in microwave or in sauces pan over low heat, stirring occasionally. Remove from heat; stir in peppermint extract and food coloring. Dip each cookie halfway into melted coating. Lightly shake off excess coating. Place onto waxed paper. Let stand until coating is firm (at least 20 minutes).
  5. Melt 10 oz semi-sweet baking chocolate and remaining canola oil in microwave or saucepan over low heat. Remove from heat. Dip each cookie into melted chocolate, overlapping half of green coating. Lightly shake off excess chocolate. Place onto waxed paper. Let stand until cool (at least 2 hours). Store in sealed container with waxed paper between each layer.