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Peppermint Sticks

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Peppermint Sticks Recipe

A quintessential Christmas cookie: colorful, fun to eat, and bedecked with chocolate and peppermint.

At a glance

24 cookies
Nutrition information


Choose your measure:



  • 3/4 cup chocolate chips
  • 1 tablespoon unsalted butter
  • 1 tablespoon corn syrup


  • 1/2 cup peppermint crunch or crushed peppermint candies or candy canes


  1. To make the dough: In a medium bowl, beat together the sugar, butter, salt, and vanilla. Add the flour, stirring to make a cohesive dough.
  2. Pat the dough out on a piece of wax paper or parchment to a rectangle 9" long by 6" wide. Cover with plastic, and chill on a flat surface for 1 hour.
  3. Preheat the oven to 350°F. Lightly grease a baking sheet, or line with parchment.
  4. Transfer the dough to a lightly floured surface and, trim the edges so they're straight. Divide the rectangle in half lengthwise to make two 9" x 3" strips of dough. Cut each strip of dough into 3/4" x 3" slices. Place the slices on the prepared baking sheet.
  5. Bake the sticks for 12 to 15 minutes, until they feel firm when pressed. Remove them from the oven and transfer to a rack to cool.
  6. To make the glaze: Melt chocolate and butter together, stirring constantly. Stir in the corn syrup.
  7. Drizzle the glaze over the cooled cookies and sprinkle with peppermint crunch. Place on a rack to allow the glaze to set.

Nutrition Information

  • Serving Size 1 cookie, 32g
  • Servings Per Batch 24 servings
Amount Per Serving:
  • Calories 154
  • Calories from Fat 72
  • Total Fat 8
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 17mg
  • Sodium 51mg
  • Total Carbohydrate 20g
  • Dietary Fiber 1g
  • Sugars 13g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.