The Good Batch Chocolate Peppermint Cookies Recipes

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CHOCOLATE PEPPERMINT COOKIES



Chocolate Peppermint Cookies image

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

2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
3/4 cup confectioners' sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons water

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.

FRENCH PEPPERMINT COOKIES WITH CHOCOLATE GANACHE



French Peppermint Cookies with Chocolate Ganache image

Crisp on the outside, softer in the middle, and coated with creamy chocolate ganache. These French-influenced cookies have a meringue-and-confectioners'-sugar base with peppermint flavoring and peppermint candy. You may add any flavoring, including cinnamon, creme de menthe, raspberry, orange, etc. in lieu of peppermint. Garnish with peppermint or as desired.

Provided by Lillie

Categories     World Cuisine Recipes     European     French

Time 2h30m

Yield 24

Number Of Ingredients 9

3 egg whites at room temperature
¼ cup white sugar
¼ teaspoon cream of tartar
1 dash peppermint extract, or to taste
2 cups confectioners' sugar, or as needed
1 (6 ounce) package semisweet chocolate chips
¾ cup heavy whipping cream, or as needed
1 teaspoon white sugar, or to taste
1 peppermint candy cane, finely crushed

Steps:

  • Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.
  • Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.
  • Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.
  • Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.
  • Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 18.5 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 11.1 mg, Sugar 17.1 g

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

PEPPERMINT CHOCOLATE COOKIES



Peppermint Chocolate Cookies image

This recipe has been in our family for the past 40 years. It doesn't seem like Christmas if we do not make these cookies.-Deborah Paugh, Fostoria, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 7

3/4 cup butter, softened
1/2 cup sugar, divided
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup crushed peppermint candies
1/4 cup semisweet chocolate chunks

Steps:

  • In a small bowl, cream butter and 1/4 cup sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Stir in crushed candies. , Roll dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets. Lightly press a chocolate chunk into each ball. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 31mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-PEPPERMINT SANDWICH COOKIES



Chocolate-Peppermint Sandwich Cookies image

Chocolate and mint make a great holiday pair. Try them in this sandwich cookie with crushed candy canes on top. -Evangeline Bradford, Erlanger, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 7

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1/2 cup all-purpose flour
2/3 cup plus 1/2 cup semisweet chocolate chips, divided
1/4 cup heavy whipping cream
1/8 teaspoon peppermint extract
1/2 teaspoon canola oil
8 candy canes, crushed

Steps:

  • Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour to cookie dough; beat until blended., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., Meanwhile, place 2/3 cup chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in extract. Refrigerate until mixture reaches a spreading consistency, about 30 minutes. Spread filling on bottoms of half of the cookies; cover with remaining cookies., In a microwave, melt remaining chocolate chips with oil; stir until smooth. Dip tops of cookies in chocolate mixture, allowing excess to drip off. Immediately sprinkle with crushed candies; let stand until set. Refrigerate leftovers. Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

Nutrition Facts : Calories 224 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 115mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE PEPPERMINT COOKIES



Chocolate Peppermint Cookies image

Provided by Wanna Make This?

Categories     dessert

Time 2h40m

Yield 18 cookies

Number Of Ingredients 9

2 sticks (16 tablespoons) unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 large egg, at room temperature
3/4 teaspoon peppermint extract
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons confectioners' sugar

Steps:

  • Put the butter and granulated sugar in a stand mixer fitted with a paddle attachment. Beat until light and fluffy, about 2 minutes. Add the egg and peppermint extract. Beat until just combined.
  • Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a dry dough comes together. Collect the dough and press into 2 mounds. Place each mound a third of the way down on a big piece of parchment paper. Fold the top third of parchment paper over the mound. Then use a ruler to push back on the mound while pulling the bottom of the parchment paper to shape it into a 1 1/2-inch log. Wrap both logs in plastic wrap and chill in the refrigerator for at least 2 hours or up to overnight.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Remove the logs from the refrigerator and put onto a cutting board. Slice the logs into 1/4-inch-thick rounds. Place on the prepared baking sheets.
  • Bake the cookies until the tops look dry, 8 to 9 minutes, rotating halfway through. Let the cookies to cool on the baking sheets for 3 minutes before moving to a wire rack to cool completely.
  • Put the confectioners' sugar into a fine mesh strainer and sprinkle gently over the tops of the cookies before serving.

TITO'S PEPPERMINT HOT CHOCOLATE



Tito's Peppermint Hot Chocolate image

Picture this: A fire crackling, a cozy blanket, a favorite movie playing, a full mug of hot cocoa. Now, picture this: That hot cocoa has peppermint-infused Tito's mixed in. You're welcome.

Provided by Tito's Handmade Vodka

Categories     Tito's Handmade Vodka

Time 5m

Yield 1

Number Of Ingredients 2

1 ½ ounces peppermint-infused Tito's Handmade Vodka
4 ounces hot chocolate

Steps:

  • Just add infused Tito's to your favorite hot chocolate mixture.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 12.3 g, Cholesterol 9.3 mg, Fat 2.7 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 51.5 mg

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