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In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
Divide dough in half. Stir melted chocolate into one portion. Stir chocolate-mint baking pieces and peppermint extract into the other portion. Divide each dough portion in half. Cover dough and refrigerate for at least 1 hour or until easy to handle.
Roll each peppermint dough portion into a 9-1/2-by-6-inch rectangle on a piece of wax paper. Roll each chocolate dough portion into a 9-1/2-by-6-inch rectangle on wax paper. Invert one chocolate dough rectangle on top of one peppermint dough rectangle; remove top layer of wax paper. Roll up dough. Discard wax paper. Pinch dough edges to seal. Wrap dough roll in plastic wrap. Repeat to make another dough roll with the remaining chocolate and peppermint dough rectangles. Refrigerate dough rolls for 1 to 2 hours or until very firm.
Preheat oven to 375°F. Lightly grease baking sheets; set aside. Unwrap the dough rolls; reshape, if necessary, and cut crosswise into 1/4-inch-thick slices. Place slices about 2 inches apart on the prepared pans. If desired, sprinkle with edible glitter (or sugar).
Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer cookies to wire racks and let cool.