Mint Chocolate Chip Icebox Cookies Mint Chocolate Chip Icebox Cookies

Mint Chocolate Chip Icebox Cookies IMAGE Image by: Mint Chocolate Chip Icebox Cookies IMAGE Author: Canadian Living

These cookies may look intricate, but they couldn't be simpler to make. To create the green centres, place a log of the mint dough over top of the chocolate dough, and roll up. So easy!

  • Portion size 60 servings
  • Credits : Canadian Living: Holiday Baking 2014


  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 1/4 peppermint extract
  • 1/2 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • food colouring
  • 1/3 cup mini chocolate chips
  • 30 g semisweet chocolate melted and slightly cooled


In large bowl, beat butter with sugar until fluffy; beat in peppermint extract and vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Knead gently just until dough comes together.

Divide dough in half. Using food colouring, tint half of the dough green; knead in chocolate chips. Divide green dough in half; roll each into 10-inch (25 cm) log. Wrap in plastic wrap, twisting ends to seal; refrigerate.

Knead melted chocolate into remaining dough just until combined. Between 2 sheets of parchment paper, roll out dough to 10- x 8-inch (25 x 20 cm) rectangle; remove top sheet. Trim edges of dough to make even rectangle. Halve lengthwise to form 2 rectangles; refrigerate for 15 minutes. Arrange 1 rectangle on parchment paper with 1 long edge facing you; place 1 log of the green dough over top of rectangle, about 2 inches (5 cm) from edge closest to you. Using parchment paper, lift and roll chocolate dough from edge closest to you over green dough to meet opposite long edge; gently pinch seam to seal. Remove parchment paper.

Wrap in plastic wrap, twisting ends to seal. Repeat with remaining dough. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)

Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350?F (180?C) oven, switching and rotating pans halfway through, until firm and no longer shiny, 10 to 12 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 2 weeks or freeze for up to 1 month.)

Nutritional facts per cookie: about

  • Sodium 10 mg
  • Sugars 4 g
  • Protein 1 g
  • Calories 62.0
  • Total fat 3 g
  • Potassium 10 mg
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g


  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mint Chocolate Chip Icebox Cookies