This post may contain affiliate links. Please read our disclosure policy.

Looking for a cookie that will really impress? Everyone will love these Striped Chocolate Cookies made with a touch of peppermint, perfect for the holidays!

a stack of striped chocolate cookies
Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

Welcome to Day 9 of my 12 Days of Holiday Treats series!!!

12 Days of Holiday Treats | Self Proclaimed Foodie

I can’t believe I actually finished all of my recipes!  I still have three more to post, but they are all done and photographed. Whew. I don’t know how I did it, but I am so ready for a vacation.

pre-baked striped chocolate cookies

These cookies almost didn’t happen, folks. When I plan out a dozen holiday recipes, the rolled cookies are usually the ones I end up loathing. After I make super simple treats like buckeye balls or peppermint patties, I find myself asking “WHY?” when I start the process of mixing, rolling, refrigerating, etc. Because of that, this recipe alternated on and off my list several times. In the end, I finally committed and I’m so glad I did!

a row of pre-baked striped chocolate cookies

First of all, I have to admit that these are one of the best tasting cookies I’ve ever made. The chocolate layer is rich and dark and the white layer has a hint of peppermint. Its the perfect flavor combination. Plus, the texture is downright perfect.

baked striped chocolate cookies

Second, I have to admit I’m a huge fan of how cute they turned out. My first objective was to actually turn them into little spiral pinwheels, but as I started to roll the dough layers, it was clear that was not going to happen… successfully. It was at that point that I stacked them and I’m so glad I did!  I almost named them jailhouse cookies because it looks like they’re behind bars, but I opted for a more obvious name.

A close up of striped chocolate cookies

If you make one cookie this year, this should be it. I’m giving my vote to the striped cookies and I’m electing to stash away some for myself. Enjoy!

A close up of a striped chocolate cookie on top of a stack of cookies

Pin this now to save it for later

Pin It

Striped Chocolate Cookies

Prep40 minutes
Cook18 minutes
Total58 minutes
Servings 72 cookies
Looking for a cookie that will really impress? Everyone will love these Striped Chocolate Cookies made with a touch of peppermint, perfect for the holidays!

Ingredients 

Peppermint Dough:

Chocolate Dough:

Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

For the peppermint dough:

  • In a small bowl, combine flour, confectioners sugar, and salt; set aside. Using a stand mixer with the paddle attachment, beat the butter until light and fluffy. Add the sugar and continue mixing for another couple of minutes. Stop mixing and scrape down the sides of the bowl.
  • Add the egg and peppermint extract. Beat just until mixed.
  • Gradually add the flour mixture, mixing slowly until blended.
  • Place the dough between two pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the covered sheets of dough onto a baking sheet and refrigerate until firm, about 2 hours or overnight.

For the chocolate dough:

  • In a small bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer with the paddle attachment, beat the butter until light and fluffy. Add the sugar and continue mixing for another couple of minutes. Stop mixing and scrape down the sides of the bowl.
  • Add the egg and vanilla extract. Beat just until mixed.
  • Gradually add the flour mixture, mixing slowly until blended.
  • Place the dough between two pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the covered sheets of dough onto a baking sheet and refrigerate until firm, about 2 hours or overnight.

To make the striped cookie:

  • Roll each of the doughs to about 1/8-1/4 inch thick and do your best to make them the same size. Using a cup of water, wet your finger tips and barely moisten the top of one dough and the bottom of the other so that when you stack them, they stick together under gentle pressure. Using a straight edge (I used a long frosting spreader as a guide), use a pizza cutter to cut the stacked dough into 1 inch wide strips. Its important that these strips are straight and uniform length.
  • Stack these bi-colored strips, moistening each layer so that they stick when stacked. Continue stacking until you have the desired height (I did a total of 8 layers). Use a sharp knife to cut 1/4 inch thick cookies. Trim any uneven edges with a sharp knife.
  • Preheat oven to 325 degrees F and line a baking sheet with parchment paper. Set the cookies at least 1/2 inch apart from one another and bake in preheated oven until the white dough is just beginning to brown, about 16 to 18 minutes. Allow to cool on baking sheet for 5 minutes before transferring to cooling rack.
  • Keep remaining dough refrigerated until ready to cook to reduce spreading during baking.
  • Store in airtight container in freezer for longer storage.

Nutrition

Calories: 91kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 18mg, Potassium: 23mg, Sugar: 5g, Vitamin A: 165IU, Calcium: 4mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

You May Also Like

5 from 2 votes (2 ratings without comment)

Leave a comment

Ask a question or leave a comment. I'm happy to help in any way and I love hearing what you think about the recipe. Be sure to leave a rating!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Hi, I made these cookies, followed the recipe exactly.
    I thought the hard part would be stacking the dough but that went well. The taste/texture though was not as hoped – taste of flour was very strong and overall dry.

    I tried a second time (added an 2nd egg, used less flour and a bit more sugar) the baked cookie tasted better but didn’t hold it’s shape.

    Any recommendations I could try to add moisture and stll keep the shape? I truly would like to master this cookie. I love the idea of it. Thank you. Best regards

    1. Darn! I’m wondering if your substitutions work work best taste and texture wise if you used two egg yolks instead of two whole eggs? The reduction of flour and more sugar would help with flavor and the yolks would provide the richness and allow them to hold their shape.