Peppermint Stuffed Cookies Recipes

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PEPPERMINT TRUFFLE COOKIES



Peppermint Truffle Cookies image

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

8 ounces bittersweet baking chocolate
1/2 cup (1 stick) butter
1 cup sugar, divided
1 egg
1/2 teaspoon McCormick® Pure Peppermint Extract
2 cups flour
36 milk chocolate kiss-shaped candies, unwrapped

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.

PEPPERMINT STUFFED COOKIES



Peppermint Stuffed Cookies image

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

1 pouch Betty Crocker™ sugar cookie mix
Butter, flour and egg called for on cookie mix pouch for Cutout Cookies
36 HERSHEY'S® peppermint bark bell candies, unwrapped
1/3 cup HERSHEY'S® semi-sweet chocolate chips
1 teaspoon shortening
1/4 cup coarsely crushed peppermint candy canes (10 miniature)

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 STICK COOKIES



Peppermint Stick Cookies image

With cool mint flavor and a festive look, these whimsical creations will make you feel like you're in the North pole. The chilled dough is easy to shape, too. -Nancy Knapke, Fort Recovery, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 11

1 cup unsalted butter, softened
1 cup sugar
1 large egg, room temperature
2 teaspoons mint extract
1/2 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
12 drops red food coloring
12 drops green food coloring
1-1/2 cups white baking chips
Crushed mint candies

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well., Set aside half the dough. Divide remaining dough in half; add green food coloring to 1 portion and red food coloring to the other. Cover dough separately. Refrigerate 1-2 hours or until easy to handle., Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool 2 minutes before carefully removing from pans to wire racks to cool completely., In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

MINT-FILLED COOKIES



Mint-Filled Cookies image

I tuck a peppermint patty inside these treats for a fun surprise. The bites will melt in your mouth. —Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 40 cookies.

Number Of Ingredients 13

1 cup butter, softened
4 ounces cream cheese, softened
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 tablespoon 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
40 chocolate-covered peppermint patties (1-1/2 inches), unwrapped
3/4 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • In a large bowl, cream butter, cream cheese and sugars until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture., Divide dough in half; shape each into a disk. Wrap in waxed paper and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased baking sheets, seam side down., Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator., Freeze option: Transfer unrolled disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 117mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

PEPPERMINT HOLIDAY COOKIES



Peppermint Holiday Cookies image

A nice candy cane cookie treat.

Provided by pchanner

Categories     Desserts     Cookies

Time 25m

Yield 36

Number Of Ingredients 9

1 cup butter, softened
¾ cup white sugar
1 egg, beaten
3 cups all-purpose flour
¼ teaspoon salt
½ cup crushed peppermint candy canes
¾ cup confectioners' sugar
5 teaspoons warm water
2 tablespoons crushed peppermint candy canes, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
  • Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  • Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g

PEPPERMINT MUFFIN-TIN COOKIES



Peppermint Muffin-Tin Cookies image

Thanks to the help of a muffin tin, these peppermint-spiked sugar cookies are perfectly round every single time. They're also easy enough for everyone in the family to pitch in to help. Frozen peppermint patties are stuffed in the middle to ramp up the flavor and provide a hidden surprise with the first bite. No need to decorate after baking -- the sprinkles go right on top before going into the oven so that once they are cool, they are ready to go.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 12 cookies

Number Of Ingredients 11

2 1/2 cups all-purpose flour (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 large egg, lightly beaten
Red gel food coloring
12 peppermint patties, frozen
1/4 cup red and white Jimmys

Steps:

  • Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes.
  • Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated.
  • Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.
  • Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).
  • Preheat the oven to 350 degrees F. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.

CHOCOLATE-PEPPERMINT DELIGHT COOKIES



Chocolate-Peppermint Delight Cookies image

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

1 cup unsalted butter, softened
¾ cup brown sugar
¾ cup white sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 (10 ounce) package creme de menthe baking chips (such as Andes®)
1 cup chopped pecans
1 cup chopped dark chocolate
1 teaspoon peppermint extract, or more to taste

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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From pinterest.com


RED VELVET STUFFED COOKIES WITH PEPPERMINT CRUNCH | CHRISTMAS
Instructions. Using a standing mixer, beat together until smooth the butter, sugar, and brown sugar. Beat in one egg at a time until combined. Beat in the vanilla, vinegar and red food coloring until combined. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.
From savvymamalifestyle.com


STRIPED PEPPERMINT SANDWICH COOKIES RECIPE - PILLSBURY.COM
2021-04-22 Add 1/4 cup of the flour. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Beat with electric mixer on medium speed until well combined. Remove from bowl, and place in second bowl. 3. In first bowl, break up remaining roll of cookie dough. Add remaining 1/4 cup flour, the peppermint extract, and enough red food color to …
From pillsbury.com


PEPPERMINT CUSTARD-STUFFED CHOCOLATE COOKIES - BAKE FROM SCRATCH
Instructions. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in peppermint extract. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
From bakefromscratch.com


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