Chocolate Peppermint Stars Recipes

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CHOCOLATE-AND-PEPPERMINT STARS



Chocolate-and-Peppermint Stars image

The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet or a skillet. They will melt when baked within the star cutouts, which vary in sizes. Look for shapes that have a smaller (about 1 inch) counterpart to use for removing the interior space.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 40

Number Of Ingredients 8

20 round hard peppermint candies
1 1/4 cups all-purpose flour, plus more for surface
3/4 cup unsweetened Dutch-process cocoa powder
Salt
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract

Steps:

  • Finely grind peppermint candies in a food processor.
  • Whisk together flour, cocoa, and 1/8 teaspoon salt in a bowl.
  • Beat butter and sugar with a mixer on medium speed until combined, about 3 minutes. Beat in egg, then vanilla, and beat for 1 minute. Reduce speed to low, and gradually beat in flour mixture until combined, about 2 minutes. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
  • Roll out dough to a 1/8-inch thickness on a lightly floured surface. Transfer to a baking sheet, and refrigerate until firm, at least 30 minutes.
  • Preheat oven to 325 degrees. Cut out star shapes using 2 1/2-, 4 1/2-, and 5-inch cookie cutters. Cut a smaller star from the center of each cookie using cookie cutters that are about 1 inch smaller than the larger cutter used. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm, 12 to 15 minutes.
  • Fill the center of each cookie with ground peppermints. Bake until candy melts, about 6 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.

CHOCOLATE PEPPERMINT STARS



Chocolate Peppermint Stars image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Christmas Eve     Gourmet     Small Plates

Yield Makes about 4 dozen cookies

Number Of Ingredients 6

Buttery Sugar Cookie dough recipe with an addition and adjustments
2/3 cup unsweetened cocoa powder
1 cup coarsely crushed small red and white candy canes (see Cooks' Notes)
4 ounces good bittersweet (60% cacao) chocolate, melted (see Cooks' Notes)
Special Equipment
Wax paper; parchment paper; 2 large baking sheets; 2- to 3-inch star cookie cutters; small offset spatula (optional)

Steps:

  • Make Cookies:
  • Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa. Whisk the flour and cocoa together.
  • Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag. Chill dough until firm, at least 2 hours.
  • Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
  • While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
  • Peel back top sheet of wax paper and cut out as many cookies with cutter as possible. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
  • Gather, reroll, and chill scraps to form more cookies.
  • Freeze or chill cut-out cookies on baking sheet until firm before baking.
  • Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes. For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. (Keep trimmings for snacks.) Transfer cookies with a metal spatula to racks to cool completely. Make more cookies with remaining dough. (Cool baking sheets and use fresh parchment between batches.)
  • Decorate Cookies:
  • Using the offset spatula or a small rubber spatula, spread cooled cookies with a thin layer of melted chocolate, then sprinkle with some crushed candy canes.
  • Let cookies stand at room temperature until the chocolate has set, about 1 hour.

CHOCOLATE PEPPERMINT STARS



Chocolate Peppermint Stars image

Provided by Elinor Klivans

Categories     Candy     Chocolate     Dessert     Bake     Freeze/Chill     Christmas     Kid-Friendly     Winter     Edible Gift     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 32 cookies

Number Of Ingredients 8

1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (about 31/2 ounces) finely crushed red-and-white-striped hard peppermint candies

Steps:

  • Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
  • Set rack in center of oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.
  • Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. Do ahead Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
  • Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. Do ahead Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.****

CHOCOLATE PEPPERMINT SQUARES RECIPE BY TASTY



Chocolate Peppermint Squares Recipe by Tasty image

Here's what you need: graham cracker, melted butter, coconut oil, heavy cream, vanilla extract, peppermint extract, powdered sugar, dark chocolate, coconut oil

Provided by Tasty

Categories     Desserts

Yield 36 squares

Number Of Ingredients 9

10 sheets graham cracker
6 tablespoons melted butter, melted
½ cup coconut oil
½ cup heavy cream
1 teaspoon vanilla extract
3 teaspoons peppermint extract
2 tablespoons powdered sugar
4 oz dark chocolate
2 tablespoons coconut oil

Steps:

  • Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
  • In a bowl, combine crushed graham cracker with melted butter and mix well.
  • Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
  • In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
  • Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
  • Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
  • In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
  • Top squares with melted chocolate.
  • Chill squares in fridge or freezer until ready to eat.
  • Enjoy!

Nutrition Facts : Calories 81 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 0 grams, Sugar 1 gram

PEPPERMINT STARS



Peppermint Stars image

I make these buttery mint cookies each Christmas because they're my daughter's favorite. Use whatever cookie cutter design you prefer. —Lois White, Brookfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4-1/2 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup peppermint candies (about 25 pieces), finely crushed
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/8 teaspoon peppermint extract
Red or green food coloring, optional

Steps:

  • In a large bowl, cream butter and sugar. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture. Stir in crushed candies. Cover and refrigerate for 1 hour. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into shapes with a floured 2-1/2-in. star cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 325° for 10-12 minutes or until lightly browned. Remove to wire racks to cool., For glaze, in a small bowl, combine confectioners' sugar, milk and extract; stir until smooth. Tint with food coloring if desired. Spread over cookies.

Nutrition Facts : Fat 6 g fat (3 g saturated fat), Cholesterol 30 mg cholesterol, Sodium 117 mg sodium, Carbohydrate 28 g carbohydrate, Fiber trace fiber, Protein 2 g protein.

CHOCOLATE PEPPERMINT BARS



Chocolate Peppermint Bars image

A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h10m

Yield 36 squares

Number Of Ingredients 11

1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 tablespoons/15 grams unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick)
3 1/4 cups/405 grams confectioners' sugar
3 tablespoons/43 grams unsalted butter, softened
1/4 cup/60 milliliters heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces/255 grams bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)

Steps:

  • Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
  • Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
  • Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
  • Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
  • In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
  • Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
  • Let squares sit at room temperature until chocolate is set, at least 1 hour.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 15 milligrams, Sugar 18 grams, TransFat 0 grams

CHOCOLATE PEPPERMINT SNAPS



Chocolate Peppermint Snaps image

This is one of my family's favorite cookies. My brother baked them for a Boy Scout fundraiser, and they were a top seller! They look like gingersnaps, but they're flavored with peppermint candies and are quite crispy. It's no wonder they're always such a hit.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 11

2 cups semisweet chocolate chips, divided
1 large egg, room temperature
1 cup sugar, divided
1/2 cup canola oil
1/4 cup corn syrup
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coarsely crushed peppermint candies

Steps:

  • Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips., Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool.

Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PEPPERMINT SNAPS



Chocolate peppermint snaps image

Use these simple chocs as a garnish for desserts or serve with after-dinner coffees

Provided by James Martin

Categories     Dinner, Treat

Time 5m

Number Of Ingredients 3

300g dark chocolate
3 tbsp demerara sugar
½ tsp peppermint flavouring

Steps:

  • Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

CHOCOLATE PEPPERMINT CRUNCH COOKIE STARS



Chocolate Peppermint Crunch Cookie Stars image

Another grown up cookie - chocolate, coffee, peppermint - not overly sweet... perfect with a good cup of coffee while watching the weather, a movie or reading a book. My kind of Christmas cookie! Found in The Washington Post.

Provided by Busters friend

Categories     Dessert

Time 27m

Yield 32 cookies

Number Of Ingredients 9

1 1/2 cups flour
1/4 cup unsweetened dutch cocoa
1/4 teaspoon salt
11 tablespoons unsalted butter, at room temperature, plus additional for the baking sheet
1/2 cup granulated sugar
1 teaspoon instant decaffeinated coffee, dissolved in 1 teaspoon water
1 teaspoon vanilla extract
4 ounces white chocolate, melted
1/4 cup peppermint candy, finely crushed (about 2 ounces)

Steps:

  • For the cookies: Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or butter the baking sheets.
  • In a medium bowl, combine the flour, cocoa powder and salt. Set aside.
  • In a large bowl using an electric mixer on medium speed, beat the butter, sugar, dissolved coffee and vanilla extract until blended and smooth, about 1 minute. Reduce the speed to low and add the flour mixture, mixing until the flour is incorporated and the dough holds together. At first the dough will form fine crumbs; then it will come together in large clumps.
  • Divide the dough in half and shape each portion into a smooth ball. Place 1 piece of dough between 2 large pieces of wax paper and roll it out to slightly less than 1/4 inch thick. Remove the top piece of wax paper. Using a 2 1/2-inch star cutter, cut out cookies. Slide a thin metal spatula under each cookie to loosen it, and place the cookies about 1 inch apart on the prepared baking sheets.
  • Bake the cookies, 1 sheet at a time, until the tops feel firm and look dull rather than shiny, about 15 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. Repeat with the second piece of dough, and then press all of the dough scraps together to form a smooth ball. Repeat the rolling and cutting process.
  • For the icing: Dip a fork in the melted white chocolate and drizzle it randomly and generously over the tops of the cooled cookies. Immediately sprinkle with crushed peppermint candy. The candy will stick to the warm chocolate.
  • Let the cookies sit until the chocolate is firm. The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 4 days.

Nutrition Facts : Calories 89.6, Fat 5.2, SaturatedFat 3.3, Cholesterol 11, Sodium 22.2, Carbohydrate 10.1, Fiber 0.4, Sugar 5.3, Protein 1

CHOCOLATE-PEPPERMINT CAKE DONUTS



Chocolate-Peppermint Cake Donuts image

A delicious chocolate cake donut baked in the oven, covered with chocolate-peppermint frosting, and decorated with crushed peppermint candies. These donuts have the perfect balance of chocolate and peppermint. I hope you enjoy them, I know my family did.

Provided by Cambria_Mae

Categories     Doughnuts

Time 1h

Yield 16

Number Of Ingredients 16

cooking spray
2 cups all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup powdered sugar
¼ cup unsweetened cocoa powder
¼ cup milk
¼ cup unsalted butter, melted
1 teaspoon peppermint extract
2 tablespoons crushed peppermint candies, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
  • Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
  • Put the batter into a piping bag and pipe into the prepared donut pan.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
  • Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
  • Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 37.8 g, Cholesterol 32.4 mg, Fat 6.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 134.2 mg, Sugar 22.8 g

CHOCOLATE-PEPPERMINT COOKIES



Chocolate-Peppermint Cookies image

No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 6 dozen

Number Of Ingredients 12

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

Steps:

  • Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
  • Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
  • Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.
  • Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

CHOCOLATE PEPPERMINT STARS



Chocolate Peppermint Stars image

Make and share this Chocolate Peppermint Stars recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Dessert

Time 2h

Yield 32 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
6 ounces bittersweet chocolate (not unsweetened) or 6 ounces semisweet chocolate, chopped
1/2 cup finely crushed red-and-white-striped hard peppermint candy (about 3 1/2 ounces)

Steps:

  • Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
  • Set rack in center of oven and preheat to 300°F Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.
  • Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. Do ahead Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
  • Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. Do ahead Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.

Nutrition Facts : Calories 86.7, Fat 6, SaturatedFat 3.8, Cholesterol 15.2, Sodium 37.5, Carbohydrate 8.2, Fiber 0.6, Sugar 3.7, Protein 0.8

CHOCOLATE-PEPPERMINT CRINKLE COOKIES



Chocolate-Peppermint Crinkle Cookies image

My husband always asks for peppermint crinkle cookies at Christmas, and I always have trouble finding a recipe with the perfect cake-to-fudge balance. After years of hits and misses, my husband insisted I write this recipe down. This is for a smaller batch, but can easily be doubled for larger families.

Provided by celestial_tsarina

Time 1h40m

Yield 15

Number Of Ingredients 10

1 cup white sugar
½ cup unsweetened cocoa powder
¼ cup vegetable oil
2 large eggs
3 teaspoons peppermint extract, or more to taste
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup semisweet chocolate chips
¼ cup confectioners' sugar

Steps:

  • Mix white sugar, cocoa, and vegetable oil together in a bowl. Beat in eggs and peppermint extract. Separately mix together flour, baking powder, and salt; combine with above ingredients. Mix in chocolate chips.
  • Cover dough and place in a freezer for 1 hour (or refrigerate for 3 hours or longer.)
  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Take dough out of the freezer and remove by rounded tablespoons. Form into balls with clean hands. Roll each ball in confectioners' sugar and place on prepared baking sheets.
  • Bake in the preheated oven until a toothpick comes out mostly clean, about 20 minutes.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 26.9 g, Cholesterol 24.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 82 mg, Sugar 18.5 g

CHOCOLATE PEPPERMINT SHOOTING STAR CAKE



Chocolate peppermint shooting star cake image

A real festive showstopper, this extra-special bundt cake comes with a chocolate star centre - top with silver-coated Malteasers

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h20m

Number Of Ingredients 20

225g butter , plus plenty for greasing
200g self-raising flour , plus a little for dusting
100g cocoa powder
300g golden caster sugar
4 large eggs
1 tsp baking powder
100g soured cream
225g butter
300g golden caster sugar
4 large eggs
300g self-raising flour
100g soured cream
1 tsp peppermint extract
100g white chocolate , finely chopped
300g icing sugar
200g butter , softened
¼-½ tsp peppermint extract (depending on its strength)
Malteasers , rolled in edible silver lustre dust
2 ½l bundt tin
6cm star cutter

Steps:

  • Heat oven to 180C/160C fan/gas 4 and boil the kettle. First, make the chocolate cake. Liberally grease the bundt tin with butter, then dust with flour and shake out the excess. Put the cocoa in a bowl with a pinch of salt, cover with 150ml hot water from the kettle, mix until smooth, then set aside to cool. Put the butter and sugar in a bowl and whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Sift in the flour and baking powder and fold everything together. Stir the soured cream into the cocoa mixture, then add to the other bowl and mix until just combined, then scrape into the prepared tin. Bake for 35 mins until a skewer comes out clean. Leave to cool for 15 mins in the tin, then turn out onto a wire rack to cool completely.
  • When the cake is cool, transfer to a baking sheet lined with baking parchment, and make space for the cake and tray in your freezer. Slice the cake into pieces roughly the thickness of your star cutter, then pull each piece out a little, so there is space around each one. Pop the cake in the freezer for 2 hrs, or overnight.
  • When the cake is firmly frozen, lay each slice on its side, keeping them in the same circular pattern, and cut out a star, using the cutter, from the middle of each piece. Leftover cake can be kept in the freezer for up to 2 months, ready for making a trifle. Return the cut-out stars to the freezer.
  • Now, make the peppermint cake. Grease the same bundt tin and heat your oven to 180C/160C fan/gas 4. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the eggs, one at a time, mixing well between each, then add the flour, soured cream and peppermint extract. Give everything a good mix and scrape half the mixture into the bundt tin. Remove the stars from the freezer and line up in a circle on top of the cake mixture (pointy sides up) - make sure there are no gaps and that the stars perfectly line up. Spoon the remaining cake mixture on top, easing it around the stars until they are just covered. Bake for 45 mins until risen and golden brown and a skewer poked into the side of the cake comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
  • For the icing, melt the chocolate in short blasts in the microwave, or in a bowl suspended over a pan of barely simmering water, stirring it occasionally. Set aside to cool a little. In a large bowl, beat the icing sugar and butter until pale and smooth. Add the chocolate and peppermint extract, and mix again until combined. When the cake is completely cool, place on a serving plate, then swirl over the chocolate icing, easing it about halfway down the sides to create a snowy effect. Place the Maltesers on top of the cake. Will keep for up to 3 days in a sealed container.

Nutrition Facts : Calories 659 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium

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CHOCOLATE PEPPERMINT STARS RECIPE | BON APPéTIT
chocolate-peppermint-stars-recipe-bon-apptit image
2008-11-04 Step 1. Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat …
From bonappetit.com
5/5 (3)
Servings 32
  • Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
  • Set rack in center of oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.
  • Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. DO AHEAD Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
  • Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.


CHOCOLATE PEPPERMINT STAR COOKIES - RECIPE GIRL
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2019-12-23 Add the dry ingredients; beat until the dough holds together. Divide the dough in half. Shape each piece into a disk. Wrap in plastic wrap; chill until firm enough to roll, at least 45 minutes and up to 1 day. Set a rack in the …
From recipegirl.com


CHOCOLATE PEPPERMINT STARS - THE PREPPY HOSTESS
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2017-11-29 Chocolate Peppermint Stars. Twinkle, twinkle little star… That is what first came to mind when I created these dazzling Christmas cookies! It’s almost December, which means it’s time to kick baking season into high gear. …
From thepreppyhostess.com


DARK CHOCOLATE PEPPERMINT STAR COOKIES - THE CRAFTING …
dark-chocolate-peppermint-star-cookies-the-crafting image
2015-12-11 Mix until combined. Add the flour and salt. Mix until just combined. Form the dough into a circle, then flatten into a disk. Wrap in plastic wrap. Refrigerate for at least 30 min. While the dough chills, preheat the oven to …
From thecraftingfoodie.com


CHOCOLATE PEPPERMINT COOKIE - STARS - BINKY'S CULINARY …
chocolate-peppermint-cookie-stars-binkys-culinary image
2018-12-05 Wrap dough in waxed paper and chill for at least a few hours, or overnight. Preheat oven to 350°F. Roll portions of dough on a lightly floured surface sandwiched in waxed paper, to 1/4″ thickness. Cut out desired shapes …
From binkysculinarycarnival.com


PEPPERMINT STARS | BETTER HOMES & GARDENS
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Step 1. Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes. Advertisement. Step 2. Line two large cookie sheets with brown paper or foil; set aside. Step 3. Add vanilla and cream of tartar to egg whites. …
From bhg.com


CHOCOLATE PEPPERMINT GINGERSNAPS | THE RECIPE CRITIC
chocolate-peppermint-gingersnaps-the-recipe-critic image
2019-12-04 Preheat oven to 350 degrees. In the microwave melt 1 cup of the semisweet chocolate chips. Stir every 30 seconds until smooth. Cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup, and extracts. Beat in the melted …
From therecipecritic.com


CHOCOLATE PEPPERMINT MARTINI{EASY HOLIDAY COCKTAIL}
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2019-11-14 Garnish - Prepare Glass. Melt the chocolate. Dip the rim of the martini glass in melted chocolate then roll in crushed candy cane. Put in the freezer for 5 minutes. Remove the glass from the freezer and squirt a spiral of …
From restlesschipotle.com


CHOCOLATE PEPPERMINT BLOSSOMS - GARNISH & GLAZE
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2016-12-06 Preheat oven to 350 degrees F. In a mixing bowl, combine the flour (measure this & cocoa powder by spooning into measuring cup and leveling off), cocoa powder, baking powder, and salt. Set aside. Cream butter and both …
From garnishandglaze.com


SIMPLE RECIPES 蠟 CHOCOLATE PEPPERMINT STARS RECIPE | EPICURIOUS
If you've been looking for a chocolate sugar cookie that doesn't wimp out, delivering the dark chocolate hit you crave, this is the one for you. The thin coating of melted bittersweet chocolate, along with a festive sprinkle of crushed candy canes, only enhances the depth of flavor inherent in the cookie's deep brown color.
From recipes.lacestreetshoes.com


CHOCOLATE PEPPERMINT STAR COOKIES - THE LAUNDRY MOMS
2018-12-06 Stir in one drop of peppermint vitality oil. Prepare a pan lined with wax paper and drop cookies into the chocolate one at a time and flip with a fork to ensure fully coated. Place dipped cookies onto the lined pan then sprinkle with crushed peppermint immediately while still wet. Place cookies in the fridge for 20 minutes to set the chocolate ...
From thelaundrymoms.com


CHOCOLATE PEPPERMINT SNAPS - KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. In a medium bowl, beat together the butter and sugars. Add the egg, beating well and scraping the bottom and sides of the bowl. Add the vanilla and peppermint, beating to combine. Add the flour, cocoa, baking soda, and salt, beating to combine.
From kingarthurbaking.com


CHOCOLATE-AND-PEPPERMINT STARS RECIPE | RECIPE | CHOCOLATE …
Nov 9, 2014 - The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet or a skillet. They will melt when baked within the star cutouts, which vary in sizes. Look for shapes that have a smaller (about 1 inch) counterpart to use for removin…
From pinterest.ca


CHOCOLATE PEPPERMINT THUMBPRINTS - SALLY'S BAKING ADDICTION
2019-12-03 Instructions. Whisk the flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and 1/3 cup (67g) granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes.
From sallysbakingaddiction.com


CHOCOLATE PEPPERMINT STARS - MEALPLANNERPRO.COM
Buttery Sugar Cookie dough recipe with an addition and adjustments; 2/3 cup unsweetened cocoa powder; 1 cup coarsely crushed small red and white candy canes (see Cooks' Notes)
From mealplannerpro.com


CHOCOLATE PEPPERMINT CREAMS - BAKING WITH GRANNY
2017-12-12 Take a small amount of the dough and roll into a ball. Place onto your pre-lined trays and gently press into a circle, about 5mm thick. Repeat until you have used all the dough. Transfer the tray to the fridge for a minimum of 2 hours or ideally overnight. To finish, break the chocolate up into a bowl and gradually melt in short bursts in the ...
From bakingwithgranny.co.uk


CHOCOLATE PEPPERMINT HEARTS RECIPE - DINNER, THEN DESSERT
2020-12-03 Add the chocolate chips in small bowls to the microwave in 30 second increments until smooth, stirring in between each 30 seconds. Line up the candy canes on your baking sheet lined with parchment paper into hearts. Make sure the edges are touching. Add chocolate to small ziplock bags and trim the edge of a corner off.
From dinnerthendessert.com


CHOCOLATE PEPPERMINT STARS - MEALPLANNERPRO.COM
Buttery Sugar Cookie dough recipe with an addition and adjustments; 2/3 cup unsweetened cocoa powder; 1 cup coarsely crushed small red and white candy canes (see Cooks' Notes) 4 ounces good bittersweet (60% cacao) chocolate, melted (see Cooks' Notes)
From mealplannerpro.com


CHOCOLATE PEPPERMINT STARS RECIPE - FOOD NEWS
Dec 8, 2013 - These Chocolate Peppermint Star Cookies are chocolate cookies shaped as stars- with chocolate drizzle and crushed peppermint candy canes on top. Brach's Candy has the perfect recipe for you. Brach's Baking: Holiday Recipes | Brach’s Candy Make the most of time together this holiday season, by making special holiday treats for […]
From foodnewsnews.com


CHOCOLATE PEPPERMINT STARS - ANTIPASTI RECIPES
Chocolate Peppermint Stars might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 1g of protein, 8g of fat, and a total of 130 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 32. It will be a hit at your Christmas event. A mixture of salt ...
From fooddiez.com


CHOCOLATE-PEPPERMINT THUMBPRINTS | THE STAR
Scoop dough by scant tablespoonful and roll dough into balls (about 1-inch/2.5-cm), then roll in sugar to coat. Place balls, 1 inch (2.5 cm) apart, on 1 or 2 large, parchment-lined baking sheets.
From thestar.com


OVER 40 CHOCOLATE PEPPERMINT RECIPES - THIS GAL COOKS
2014-12-11 In this Collection of Over 40 Chocolate Peppermint Recipes, you will find cookie recipes, drink recipes, cakes and breads, all perfect for the holiday season. These recipes are great inspiration for your holiday desserts list, your foodie gift boxes for bringing to holiday potlucks. There are even a few hot drink recipes that will keep you warm on a chilly night. …
From thisgalcooks.com


CHOCOLATE COOKIES WITH PEPPERMINT CHUNKS RECIPE
1 10-ounce bag Ghirardelli Premium Holiday Baking Peppermint Chunks Directions: Preheat the oven to 350ºF. Melt the bittersweet chocolate in the microwave, stopping to stir every 30 seconds. Set aside to cool. Cream together butter and light brown sugar on a medium speed. Add the eggs, vanilla extract, peppermint extract and mix well until creamy.
From therecipes.info


CHOCOLATE PEPPERMINT STARS | STAR FOOD, COOKIES RECIPES CHRISTMAS ...
Dec 12, 2015 - This Pin was discovered by Linda Spitzer. Discover (and save!) your own Pins on Pinterest
From pinterest.com


DARK CHOCOLATE AND PEPPERMINT STARS - SUPPER IN THE SUBURBS
2015-12-14 From simple sugar cookies to dark chocolate stars; Top tips for perfect sugar cookies; The Recipe. Dark Chocolate and Peppermint Stars. Equipment; Ingredients 1x2x3x; Instructions ; More Christmas Cookies. Candy Cane Sugar Cookies; Chocolate Dipped Walnut Shortbread; Almond Snowball Cookies; Cranberry Linzer Cookies; More Festive Recipes
From supperinthesuburbs.com


CHOCOLATE PEPPERMINT STARS - GLUTEN FREE RECIPES
While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick.
From fooddiez.com


CHOCOLATE-PEPPERMINT BARS RECIPE | MYRECIPES
Step 5. Bake at 350° for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely. Step 6. Microwave dark chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Drizzle over cookies.
From myrecipes.com


DARK CHOCOLATE PEPPERMINT DIPS | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. To make the cookies: In a medium bowl, beat together the butter and sugars. Add the egg, beating well and scraping the bottom and sides of the bowl. Add the peppermint, beating to combine.
From kingarthurbaking.com


CHOCOLATE PEPPERMINT CRUNCH COOKIE STARS - WASHINGTON POST
2004-12-15 For the cookies: Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or butter the baking sheets. In a medium bowl, combine the …
From washingtonpost.com


CHOCOLATE-AND-PEPPERMINT STARS RECIPE
Nov 24, 2016 - The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet or a skillet. They will melt when baked within the star cutouts, which vary in sizes. Look for shapes that have a smaller (about 1 inch) counterpart to use for removin…
From pinterest.ca


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Top Asked Questions

How do you make peppermint chocolates for Christmas?
Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve.
How do you make Peppermint meringue cookies?
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray.
How do you make a Snow Cake with Peppermint icing?
In a large bowl, beat the icing sugar and butter until pale and smooth. Add the chocolate and peppermint extract, and mix again until combined. When the cake is completely cool, place on a serving plate, then swirl over the chocolate icing, easing it about halfway down the sides to create a snowy effect.
Can you freeze Peppermint cookies?
A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well.

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