- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons milk
- 1/2 teaspoon peppermint extract
- 1/4 cup whole milk
- 1/2 cup cocoa powder ( I used Hershey's special dark)
- 1 cup chocolate chips melted
- 1 tablespoon gel green food coloring or 1 small bottle of the water based kind.( I highly recommend the gel variety. You can buy it at any craft store. It is much brighter and you can use less)
- Powdered sugar, for rolling out dough
Sift together the flour, salt and baking powder and set aside.
Cream butter and sugar together in another large bowl. Add egg and vanilla and beat until incorporated. Gradually add the dry mixture, beating until combined. It will be in little tiny balls. It won't be creamy yet,this is normal.
Remove half of the mixture from the bowl. Add green food coloring, 3 tablespoons milk and peppermint extract beating until fully combined. You may have to knead the colored dough a bit to get it mixed thoroughly. On a sheet of waxed paper or Saran wrap, roll out dough to form a large rectangle, about 1/4-inch thick. Set aside.
Take the cocoa powder and whisk it in a small bowl with the 1/2 cup milk until well combined. Add it to the white dough. Now add the melted chocolate and beat until combined. Now knead dough until completely combined and easy to work with. Place on a sheet of waxed paper or saran wrap and roll out into a similar sized rectangle as your green dough.
Now very carefully, slide or flip the green dough on top of the chocolate dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. NOTE: do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.
Now place a generous amount of sprinkles in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick and its covered. Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.
Preheat oven to 375 degrees F.
Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Bake for 10-15 minuets depending on how thick you sliced the cookies.
Here's the best part!!! If you only wan to bake 6 cookies, wrap it up tightly in saran wrap and freeze until ready to use again!!!
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