Chocolate and Peppermint Cookie Coins

Beat butter, baking soda, salt, sugar and eggs in a large bowl with mixer on medium speed until creamy. On low speed, beat in 2 cups flour until just blended. Remove 11 ⁄2 cups dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain. Stir peppermint extract and remaining 1 ⁄2 cup flour into dough in large bowl. Add about 10 drops food color. Beat until no white streaks remain. Cover doughs; refrigerate 30 minutes, or until firm. Roll chocolate dough into a fat log. Divide in quarters. Working with 1 portion dough at a time (wrap and refrigerate rest), roll into a 3 ⁄4-in.-thick rope. Spread red nonpareils on a sheet of wax paper. Roll rope into nonpareils to coat; wrap rope in foil. Repeat with remaining chocolate dough, then the green dough and green nonpareils. Place ropes on a baking sheet; refrigerate at least 2 hours, or until firm enough to slice neatly. Heat oven to 350 ºF. Have baking sheet(s) ready. Slice 1 rope at a time into 1 ⁄4-in.-thick rounds. Place 1 in. apart on ungreased baking sheet(s). Bake 8 to 10 minutes until set. Remove to wire racks to cool.