Ghirardelli Chocolate Peppermint Cookies Recipes

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GHIRARDELLI HOLIDAY BARK 4 WAYS: PEPPERMINT BARK



Ghirardelli Holiday Bark 4 Ways: Peppermint Bark image

Melted dark chocolate mixed with peppermint chunks is drizzled with white chocolate and chilled on a baking sheet for a sweet holiday treat or gift! Click on the links in the footnotes for 3 variations.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h5m

Yield 12

Number Of Ingredients 3

3 (4 ounce) bars Ghirardelli® 60% Cacao Baking Bars, chopped
1 (10 ounce) package Ghirardelli® Holiday Baking Peppermint Chunks
2 ounces Ghirardelli® White Chocolate Baking Bar

Steps:

  • Line a baking sheet with parchment paper. Set aside.
  • Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
  • Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
  • Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
  • In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
  • Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
  • Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
  • Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 32.3 g, Cholesterol 9 mg, Fat 18.4 g, Protein 3.1 g, SaturatedFat 13 g, Sodium 34.9 mg, Sugar 13.5 g

PEPPERMINT BROWNIE COOKIES



Peppermint Brownie Cookies image

Peppermint Brownie Cookies start with a doctored brownie mix that makes them perfectly fudgy, chewy, and chocolatey! This easy cookie recipe requires zero chilling and after baking you dip them in melted Andes mints and top with crushed candy canes!

Provided by Rebecca Hubbell

Categories     Dessert

Time 15m

Number Of Ingredients 8

1 (18 oz.) box Ghirardelli Double Chocolate Brownie Mix
½ cup all-purpose flour
2 large eggs
5 tablespoons vegetable oil
1 tablespoon water
½ cup mini chocolate chips
10 ounces Andes Mints (melted)
crushed peppermint candies (for topping)

Steps:

  • Preheat oven to 350°F and line a large baking sheet with parchment paper.
  • In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be very sticky.
  • Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart. If you use a medium cookie scoop, add 1 to 2 minutes to the bake time.
  • Bake for 8 minutes to start, cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can try out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need.
  • Remove from oven and allow to cool on pan for a couple of minutes before transferring to a cool rack.
  • Once cooled, melt the Andes Mints in a glass and dip the cookies halfway in the melted chocolate, place on wax paper and sprinkle with chopped peppermint candies and allow to set. They can also be placed in the fridge for 15 minutes to speed up the setting.

Nutrition Facts : Calories 101 kcal, Carbohydrate 14 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 46 mg, Sugar 8 g, ServingSize 1 serving

CHOCOLATE-PEPPERMINT THUMBPRINT COOKIES



Chocolate-Peppermint Thumbprint Cookies image

Make these chocolate-peppermint thumbprint cookies for your Christmas dessert table this year. Crushed peppermint candies give them a festive look and taste!

Categories     Christmas     dessert

Time 1h

Yield 24 servings

Number Of Ingredients 11

1 c. plus 2 tablespoons all-purpose flour
1/3 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 1/4 sticks (10 tablespoons) salted butter, softened
1 c. sugar
1 large egg
1 1/2 tsp. vanilla extract
3/4 c. semisweet chocolate chips
4 oz. milk chocolate, chopped
Crushed peppermint candies, for topping

Steps:

  • Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.
  • In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.
  • Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition. Mix in the chocolate chips.
  • Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Refrigerate until firm, at least 1 hour or overnight.
  • Preheat the oven to 350 ̊. Bake the cookies until just set, 9 to 11 minutes. (Don't overbake!) Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. Remove the cookies to a rack to cool completely.
  • Meanwhile, melt the milk chocolate in the microwave in 30-second intervals, stirring. Spoon about 1/2 teaspoon melted chocolate into the center of each cookie and top with crushed peppermints. Let set.

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