PEPPERMINT TRUFFLE COOKIES
A chocolate surprise awaits you when you bite into these rich truffle-like cookies.
Provided by Food Network
Categories dessert
Time 24m
Yield Makes 3 dozen or 36 (1 cookie) servings
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup of the sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
- 2. Shape dough into 1-inch balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining 1/2 cup sugar to coat. Place 1 inch apart on greased baking sheets.
- 3. Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
- White Chocolate Drizzled Peppermint Truffle Cookies: Prepare, bake and cool cookies as directed. Melt 4 ounces white baking chocolate, coarsely chopped, and 4 teaspoons milk as directed on package. Stir in 1/8 teaspoon McCormick® Pure Peppermint Extract. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly, then drizzle the chocolate in a zigzag pattern over each cookie. If desired, sprinkle each cookie with finely crushed peppermint candies.
- Sparkling Peppermint Truffle Cookies: Prepare and shape cookies as directed. Roll in holiday-colored sparkling sugars. Bake as directed.
DRIZZLED PEPPERMINT COOKIES
My daughters made these super-simple cookies for their teachers and friends, and they were a big hit. -Carla Salard, Robeline, Louisiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 45 cookies.
Number Of Ingredients 3
Steps:
- In a microwave-safe bowl, melt candy coating; stir until smooth. Drizzle coating over each cookie. Place on waxed paper. Sprinkle with crushed candies; let stand until set.
Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT STUFFED COOKIES
Candy-stuffed cookies are always a winner. And with cookie mix, making them couldn't be easier!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, make dough as directed on pouch for Cutout Cookies.
- Shape dough into 36 (1-inch) balls. Press 1 HERSHEY'S peppermint bark bell into center of each dough ball, covering completely. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheets. Cool completely, about 20 minutes.
- Meanwhile, in small microwavable bowl, place chocolate chips and shortening. Microwave uncovered on High 30 seconds; stir until melted and smooth. Drizzle over cookies. Immediately sprinkle with candy. Let stand until set, about 1 hour. Store cookies in tightly covered container.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 1/2 g
PEPPERMINT COOKIES RECIPE
These peppermint cookies are bursting with classic holiday flavors. The white chocolate add velvety sweetness to the refreshing peppermint extract.
Provided by Morgan Baker
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Line two baking trays with parchment paper and grease with cooking spray.
- Sift the flour, salt, and baking powder into a medium bowl. Set aside.
- In a large mixing bowl , cream sugar and butter together until light and fluffy, about 4 minutes if using an electric hand mixer.
- Add eggs, vanilla extract, and peppermint extract to sugar and butter mixture and blend using medium speed. Scrape down the sides of the bowl and mix once more, about 15 seconds.
- Reduce mixer speed to low and gradually add the dry ingredients, scraping the sides of the bowl as needed. Mix until just combined. Be careful not to overmix.
- Fold in the white chocolate chips and the crushed peppermint candies and mix until evenly distributed. Refrigerate dough for 10 minutes.
- Using a medium cookie scoop (1 1/2 to 2 tablespoons), place mounds of cookie dough onto the prepared baking trays, about 2 inches apart. Bake until the edges begin to brown slightly, 10 to 15 minutes.
- Allow the cookies to cool on the baking tray for 5 minutes. Then remove to a cooling rack placed over another baking tray.
- Gather the ingredients.
- Combine the white chocolate chunks and the coconut oil in a medium bowl. Microwave in 30-second intervals, stirring between, until the chocolate is completely melted. Stir once more and set aside.
- Drizzle glaze over cooled cookies with a spoon.
Nutrition Facts : Calories 375 kcal, Carbohydrate 51 g, Cholesterol 65 mg, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, Sodium 185 mg, Sugar 30 g, Fat 17 g, ServingSize 24, UnsaturatedFat 0 g
WHITE CHOCOLATE DIPPED COOKIES WITH PEPPERMINT DRIZZLE
Steps:
- Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet. Leave some space between cookies. Set aside.
- In a medium bowl, sift together powdered sugar and meringue powder. Add red food coloring and peppermint extract. Stir until combined. Spoon or pour red icing into a zip-top bag. Press out air and close. Snip off a small corner of bag.
- Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened.
CHOCOLATE-PEPPERMINT DELIGHT COOKIES
A wonderful hybrid cookie, combining the timeless classic chocolate chip cookie and the ever-popular Thin Mint® cookies.
Provided by mcl3086
Categories Chocolate Cookies
Time 1h30m
Yield 60
Number Of Ingredients 12
Steps:
- Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
- Chill dough for 15 to 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
- Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
- Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
- Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
- Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 24.5 mg, Sugar 8.4 g
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