PEPPERMINT CANDY DOUBLE-CHOCOLATE COOKIES
Using chocolate as well as cocoa powder in these cookies gives you twice the chocolaty flavor. A sprinkle of crushed peppermint candy adds a cooling touch.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with parchment.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
DOUBLE CHOCOLATE PEPPERMINT COOKIES
Steps:
- Unwrap the chocolate mints, place on a plate and freeze for 1 hour.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Prepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes.
- Bake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.
DOUBLE CHOCOLATE CHIP COOKIES WITH PEPPERMINT
A variation on the classic chocolate chip recipe, these cookies have bittersweet chocolate chips and pieces of soft-cut peppermint candy added to them, as well as the traditional semi-sweet. They're quite chocolatey and quite decadent. The peppermint adds an interesting touch.
Provided by Stacy
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 31m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
- Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 19.1 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.3 g, Sodium 57.3 mg, Sugar 10.8 g
CHOCOLATE PEPPERMINT CRUNCH COOKIES
These are unbelievably easy and so tasty. The perfect addition to your holiday baking repertoire. I use Nabisco Famous Chocolate Wafer Cookies. Instead of almond bark, you could also use melted white chocolate.
Provided by eawilson
Categories Dessert
Time 20m
Yield 48 serving(s)
Number Of Ingredients 3
Steps:
- Using a double boiler melt the almond bark.
- Meanwhile, use a food processor to crush the candies or candy canes.* Place the crushed candy onto a plate or shallow bowl.
- Dip the top of each wafer cookie into the almond bark or white chocolate.
- Immediately dip the top of the cookie into the crushed candies.
- Place the cookie on a waxed paper lined baking sheet. Allow to set.
- Store in an air-tight container for several days.
- *If you do not have a food processor, place the candies in a plastic bag and crush with a rolling pin.
Nutrition Facts : Calories 23, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 30.8, Carbohydrate 3.9, Fiber 0.2, Sugar 1.6, Protein 0.3
DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES
Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h5m
Yield 24
Number Of Ingredients 13
Steps:
- COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
- BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
- DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
- PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
- BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
- MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
- PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 34 g, Cholesterol 37.9 mg, Fat 11.5 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 180 mg, Sugar 20 g
DOUBLE CHOCOLATE-PEPPERMINT CRUNCH COOKIES
from Bon Appetit - http://www.epicurious.com/recipes/food/views/Double-Chocolate-Peppermint-Crunch-Cookies-362593
Provided by ellie3763
Categories Dessert
Time 1h15m
Yield 50 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Line 2 large rimmed baking sheets with parchment paper.
- Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
- Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy.
- Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl.
- Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips.
- Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
- Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
- Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes.
Nutrition Facts : Calories 82.9, Fat 5.6, SaturatedFat 3.4, Cholesterol 12.3, Sodium 35.4, Carbohydrate 9.2, Fiber 1.3, Sugar 4.1, Protein 1.6
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