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Chocolate Dipped Neapolitan Cookies

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“I made these for one of the cookie exchanges I was in this year. Very easy, yummy and pretty! Prep time includes chill time.”
READY IN:
4hrs 44mins
YIELD:
5 1/2 dozen
UNITS:
US

Ingredients Nutrition

  • 1 cup butter, softened (no substitutes)
  • 1 12 cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 12 cups flour
  • 1 12 teaspoons baking powder
  • 12 teaspoon salt
  • 1 teaspoon peppermint extract
  • 6 drops red food coloring
  • 4 12 teaspoons chocolate syrup
  • 12 cup semi-sweet chocolate chips
  • 1 12 teaspoons shortening

Directions

  1. Line a 9x5x3 inches loaf pan with waxed paper; set aside.
  2. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  3. Divide dough into thirds. Add peppermint extract and red food coloring to one portion and mix well; spread evenly into prepared pan.
  4. Spread one plain layer evenly over first layer.
  5. To last portion add chocolate syrup; spread over second layer.
  6. Cover with foil; chill for 4 hours or overnight.
  7. Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1/4 in slices.
  8. Place 2 inches apart on ungreased baking sheets.
  9. Bake at 350 for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
  10. In a microwave, melt chocolate chips and shortening; stir until blended and smooth.
  11. Dip one end of each cookie into chocolate. Place on wire racks until set.

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