CHOCOLATE CHIP PEPPERMINT COOKIES
A chocolaty chocolate chip cookie, with peppermint flavoring. This is for kids or adults (I'm a 10 year old.) They taste best when they're still hot.
Provided by GIBBONSS3
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 117.1 calories, Carbohydrate 14.4 g, Cholesterol 18.4 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 97.9 mg, Sugar 8.8 g
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
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
CHOCOLATE-PEPPERMINT SKILLET COOKIE
This egg-free chocolate skillet cookie topped with crushed candy canes and a sugary glaze requires no rolling or scooping--it bakes up in a skillet into a giant cookie you can share with friends. Top it with ice cream, if desired.
Provided by FOODBEAST
Categories Desserts Cookies Chocolate Cookie Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.
- Sift flour, cocoa powder, baking soda, and salt into a medium bowl.
- Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.
- Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks.
- Bake in the preheated oven for exactly 10 minutes.
- While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.
- Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 67 g, Fat 7.9 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 433.3 mg, Sugar 48.5 g
EASY PEPPERMINT CANDY COOKIES
Love peppermint candy? Here's a buttery cookie to complete your sweet satisfaction.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms. Roll dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
- In small bowl, mix frosting and peppermint extract. Spread each cookie with frosting. Using small spoon, sprinkle red sugar onto cookies in spiral design to look like peppermint candies.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 14 g, TransFat 0 g
PEPPERMINT CHOCOLATE SANDWICH COOKIES
Refreshing mint filling sandwiched between two chocolate cookies makes for some tasty Noel nibbling.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Shape into two 10-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine confectioners' sugar, butter, milk extract and if desired red food coloring; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts :
CHOCOLATE-PEPPERMINT CRINKLE COOKIES
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
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 BARK COOKIES
An easy-to-make chocolate cookie base features the flavorful addition of peppermint bark and pecans. You can use homemade or store-bought bark, with any chocolate you prefer.
Provided by Kim
Time 35m
Yield 32
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.
- Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.
- Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 21.3 g, Cholesterol 26.9 mg, Fat 10.3 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 5.2 g, Sodium 117.5 mg, Sugar 11.3 g
PEPPERMINT CHOCOLATE COOKIES
Chewy chocolate cookies sandwiched with a cream cheese filling, sprinkled with crushed peppermint candy for a festive touch - a dessert that will get you in Christmas spirit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 34
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour, cocoa and salt. In large bowl, beat 1 cup butter and 1 cup powdered sugar with electric mixer on medium speed until light and fluffy. Gradually beat in chocolate. On medium-low speed, beat in flour mixture until blended. Cover with plastic wrap and refrigerate 30 minutes.
- Heat oven to 325°F. Shape dough into 3/4-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 12 to 14 minutes or until set. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese and 1/4 cup butter with electric mixer on medium speed until light and fluffy. On medium-low speed, gradually add 1 3/4 cups powdered sugar and peppermint extract. For each sandwich cookie, spread 1 rounded teaspoon filling on bottom of 1 cookie. Top with second cookie, bottom side down. Roll edges in crushed peppermint candy.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 80 mg
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-TOPPED CHOCOLATE CHRISTMAS COOKIES
Enjoy these delicious cookies topped with vanilla frosting - perfect dessert to be served in your party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 42
Number Of Ingredients 12
Steps:
- In large bowl, beat 1 cup butter and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, 1/2 cup powdered sugar, the cocoa and salt. Cover; refrigerate about 1 hour or until firm.
- Heat oven to 375°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, mix all frosting ingredients except candy canes with spoon until smooth and spreadable. Frost cookies; sprinkle with crushed candy canes.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 5 g, TransFat 0 g
CHOCOLATE PEPPERMINT COOKIES
If anything can get you in the Christmas spirit, these minty chocolate chip cookies can. A sprinkle of peppermint candy adds an extra-festive touch. They're excellent for dunking. -Delia True, Forest Ranch, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and crushed candy. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with additional candy if desired. , Bake at 350° for 9-10 minutes or until cookies spring back when lightly touched. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-FILLED COOKIES WITH PEPPERMINT FROSTING
Baking is one of my favorite traditions around the holidays. These special cookies draw you in with candy-topped frosting and seal the deal with a chocolate center. -Deborah Puette, Lilburn, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- Cream shortening and granulated sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Break each candy bar into 12 pieces. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. square cookie cutter. Place half of squares 2 in. apart on ungreased baking sheets. Place a chocolate piece in the center of each square; cover with remaining squares, pressing edges to seal., Bake until edges are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely., For frosting, combine confectioners' sugar, butter, extract and enough milk to reach a spreading consistency. Spread over cookies; sprinkle with candies., To make ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Refrigerate., Freeze option: Place wrapped dough in resealable plastic freezer bag and freeze. If necessary, let dough stand 15 minutes at room temperature before cutting. Prepare and bake cookies as directed. Iced cookies can be frozen up to 1 month., , ,
Nutrition Facts : Calories 209 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
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- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or silpats. Set aside
- In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a separate bowl, whisk together brown sugar, eggs, and peppermint extract until thoroughly combined; set aside. In a microwave-safe bowl, combine chopped chocolate and butter. Microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes. Whisk melted chocolate mixture into egg mixture until combined. Fold in flour mixture using a rubber spatula or wooden spoon until no dry streaks remain. Stir in peppermint chunks. Let dough sit at room temperature for 10 minutes. Place crushed candy canes in a separate shallow dish. Scoop out 2 tablespoons of dough and roll between palms into a smooth ball. Lightly dip top of dough ball into crushed candy canes or sprinkle crushed candy canes on top of dough. Transfer dough ball to prepared baking sheet and repeat with remaining dough, being sure to evenly space dough balls on prepared sheets
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