Easy Chocolate Peppermint Cookies Recipe Recipes Recipe For Stuffed

YORK PEPPERMINT PATTY STUFFED CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350°F (177°C). Spray an 11×7 baking pan with nonstick spray and set aside.
• In the bowl of an electric or stand mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla, beating until well combined. In a separate bowl, mix together the flour, baking soda, and salt. Add dry ingredients slowly to the wet ingredients. By hand, fold in the chocolate chips until fully combined. Do not overmix.
• Press down 1/2 of the cookie dough into prepared baking pan. Place unwrapped peppermint patties over the bottom dough layer. Top the remaining half of cookie dough over the peppermint patties, pressing to evenly flatten down. Bake for 38-40 minutes or until baked through and the edges are brown. (Mine took exactly 38 minutes.)
• Allow the cookie bars to cool completely (about 1 hour) before cutting into squares. Bars keep well in an airtight container for up to 7 days.

CHOCOLATE PEPPERMINT BARK COOKIES

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.

CHOCOLATE PEPPERMINT COOKIES

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

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.