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Peppermint Chocolate Chip Sugar Cookie Sticks

Peppermint Chocolate Chip Sugar Cookie Sticks

These Peppermint Chocolate Chip Sugar Cookie Sticks are the perfect Christmas cookie recipe! Chocolate chip filled sugar cookies with a hint of peppermint!
Course Dessert
Cuisine American
Keyword cookie
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 64 cookie sticks
Calories 177kcal
Author Dorothy Kern


For the Cookie Sticks:

  • 3/4 cup unsalted Challenge Butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup mini chocolate chips

For the Frosting

  • 1/4 cup unsalted Challenge Butter softened
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 3-4 tablespoons heavy whipping cream
  • crushed candy canes or peppermint pieces for garnish


  • Preheat oven to 350°F. Line a 10x15-inch pan (jelly roll pan) with foil and spray with nonstick cooking spray (for easy removal).
  • Cream butter and sugar with a hand or a stand mixer until fluffy. Mix in egg and both extracts, then mix in baking soda, cream of tartar, and salt. Once mixed, add flour and stir carefully until cookie dough forms, then stir in chocolate chips.
  • Press mixture evenly in the prepared pan. Bake for 15-18 minutes, or JUST until it starts to get golden brown around the edges. These taste better if you err on the side of under done as they continue cooking as they cool. Cool completely before frosting.
  • To make the frosting: cream butter with a hand mixer in a large bowl until smooth. Slowly mix in powdered sugar until crumbly, then add salt, vanilla and 2 tablespoons of heavy whipping cream, adding more as needed for consistency.
  • Remove from pan and remove foil (if using). Frost sugar cookie slab with the frosting and sprinkle with crushed candy canes. Slice into sticks. Makes 64 cookies.
  • Store loosely covered for up to 3 days or freeze in a single layer for up to one month. Note: if freezing, add the peppermint crunch after defrosting or it will dissolve into the frosting.


Serving: 2cookie sticks | Calories: 177kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 64mg | Sugar: 16g